Either baked or fried and then glazed or tossed in sugar, the irresistible smell of the sweet, tangy delights fills the air, drawing us into the usually long line to get them. Moist, sweet and spiked with the taste of fresh cider, the cakey doughnuts are worth the trip all by themselves.
No orchard outings this week, so we’re capturing some of the magic at home with this recipe for making our own cider doughnuts. Spiced with cinnamon and nutmeg and with the tasty tang of apple cider and buttermilk, these baked doughnuts are packed with great fall flavor and bring a little bit of the orchard into the kitchen.
Apple Cider Doughnuts
- 1 cup flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 1/4 cup buttermilk
- 1/3 cup apple cider
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons apple cider
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup Crushed pecans (optional)
Combine flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg and salt in a bowl and set aside.
Whisk together butter, buttermilk, apple cider, egg and vanilla extract.
Add dry ingredients to wet and stir to fully combine.
Spoon batter into greased doughnut pan and smooth the tops.
To make glaze,whisk together powdered sugar and 2 tablespoons cider and set aside.
Combine 1/2 cup sugar and 1 tablespoon cinnamon in a bowl and set aside.
Bake doughnuts at 375 degrees for 12 minutes or until inserted toothpick comes out clean.
Allow doughnuts to cool for 5 minutes, then remove from pan and dip top of each in glaze.
Sprinkle doughnuts with sugar/cinnamon mix or crushed pecans.
Yield: 6 doughnuts
Originally: Apple Cider Doughnuts Recipe