There used to be this place on the VT/NY border where we would cross on our way from VT to Binghamton, NY for turkey dinner in the Fall, which had the BEST Apple Cider Donuts. They were so good, we would make it a thing to stop and get donuts and cider (kind of like our Puzzle Mountain bakery/honor pie stand on the way to Grafton Notch Campground in past Summers — which might be the best wild blueberry pie and jam EVER). We don’t feel like we see cider donuts very often or around here so we decided to whip up a batch (there are actually NO good donuts around us AT ALL).
We only had a mini bundt pan, but that seemed to do the trick. We might (at this point) go and find a donut oven pan (though not with any kind of poisonous coating, as most seem to come with nowadays) because this recipe was great. We were instantly revived in our donut glory (I don’t think we’ve eaten donuts in years due to the food desert we now live in…we might have splurged for some Holy Donuts in Portland, but that was quite awhile ago now). And the kid might have put on a little too much butter/sugar (they didn’t really need any), but they were so good. Try them, you’ll never buy commercial donuts again (unless they are made with love at a cider stand somewhere or by an amazing baker who uses clean ingredients).
These are cakey donuts with a nice moist crumb. The recipe (modified from Sally’s Baking Addiction) calls for concentrated or reduced apple cider (you can shorten morning making time by doing this part the night before), and if you have any left there are some lovely uses for it (like over pork loin, or drizzled over a baked/smashed brussel sprout salad with toasted hazelnuts, or on cheesecake, or in fancy Fall cocktails, etc).
Though, refined sugar of any kind is truly terrible (for your body, for the workers, for ecology). We are going to rework this recipe a bit in the future to incorporate apple/beet/maple sugar or syrup or honey instead and will update a note on here when we do. Until then, buy the cleanest flour and sugar you can find (the industry does not have your health in mind) and enjoy.
Baked Apple Cider Donuts
Makes 12-14 donuts
Ingredients
1 and 1/2 cups (360ml) apple cider
2 cups (250g) all-purpose flour, spooned & levelled
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons apple pie spice* (can make up ahead of time and have on hand: 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp cloves, 1/4 tsp allspice, 14 tsp ginger, 1/4 tsp cardamom)
1/4 teaspoon salt
2 Tablespoons (28g) unsalted butter, melted
1 large egg, at room temperature
1/2 cup (100g) packed light or dark brown sugar (we just use reg organic sugar and 1 Tbsp of molasses)
1/2 cup (100g) granulated sugar
1/2 cup (120ml) milk, at room temperature
1 teaspoon pure vanilla extract
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup (usually takes about 20 minutes). Set aside to cool for 10 minutes.
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray (we use coconut oil). Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Optional: can also melt butter and brush finished donuts with butter and sprinkle with granulated sugar mixed with apple pie spice.
These keep a few days on the counter (if you can keep from eating them), covered (we put ours in a glass cloche, worked great).
