Wednesday, November 4, 2015

Maple Glazed Apple Cider Doughnuts

I dare you to find someone who dislikes doughnuts. I mean seriously, what’s not to love? There are so many different varieties and flavors, and they’re acceptable no matter what time of day it is.

Growing up, I used to love going to Krispy Kreme Doughnuts after getting my report card. They’d give you one donut for every “A.” And you’d always know when the donuts were fresh by the sign in the window!

November 5 is National Doughnut Day so I’m celebrating with a seasonal apple cider donut! Usually pumpkin donuts are my favorite autumn doughnut, but it’s good to branch out and try something new every once in a while.

And to be completely honest, my neighbor gave me several gallons of apple cider, and I’m a big believer in using what you have.

The key to apple cider doughnuts is using very strong apple cider. And you can make strong apple cider by simmering the apple cider on low heat until it reduces to half a cup. The result is very strong apple cider.

The stronger the cider, the more apple-y the doughnut.

Additionally, these doughnuts are BAKED, not fried. So they’re healthy, or something like that.

You can either bake the doughnuts by investing in a $10 doughnut pan or you can make doughnut holes in a mini muffin pan.

Maple Glazed Apple Cider Doughnuts
For the doughnuts
  • 2 cups apple cider (reduced to 1/2 cup)
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon nutmeg (you can substitute with more cinnamon)
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2 Tablespoons unsalted butter, melted
  • 1 cup brown sugar (207 grams)
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
For the maple glaze
  • 1/4 cup unsalted butter
  • 1/2 teaspoon maple extract (or 1/2 cup pure maple syrup)
  • 2 Tablespoons milk (add more if it’s too thick)
  • 1 cup sifted confectioners' sugar (112 grams)
For the doughnuts
  1. Simmer apple cider over medium heat in a small saucepan for about 20 minutes or until the cider has reduced to about 1/2 cup. Add cinnamon sticks for added flavor if desired.
  2. Allow it to cool in the refrigerator as you prepare the other ingredients.
  3. Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with nonstick spray. Set aside.
  4. Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. 
  5. In a medium bowl, whisk the brown sugar and the melted butter together until smooth. Whisk in the egg, buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
  6. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Mix until all ingredients are just combined and there are minimal lumps.
  7. Pour the batter into the doughnut pan, filling the crevice only about 1/2 way.
  8. Bake the donut for 8-10 minutes.
For the maple glaze
  1. In a small saucepan over low heat, melt the butter.
  2. Remove saucepan from heat and add maple extract.
  3. Whisk in the milk and then the sifted confectioners' sugar.
  4. Dunk doughnuts in the glaze and place on a wire rack to let the glaze harden. If you want, you can sprinkle pecans on the doughnut, but make sure you do it immediately after dunking the doughnuts in the glaze.
  5. Doughnuts stay goof for up to two days or you can freeze them for up to three months.
Recipe adapted from Sally's Baking Addiction.


  1. About how many doughnuts will this recipe make?

    1. Hello Michelle, it makes about one dozen doughnuts! It's important to remember not to fill the cavities in the doughnut pan up very high -- just about halfway works best. Happy Thanksgiving!


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