Despite what the thermometer reads today, it is Fall in New England and that means it’s apple cider season!
The onset of Autumn weather instantly fills me with a sense of nostalgia, I suddenly crave sweaters, bonfires, and apple cider. Of course apple cider is especially delightful served hot, but in my opinion the best way to consume cider is in donut form! Temptation got the best of me recently and I bought a donut pan… I know, now I have no excuse but to make and eat donuts all the time. Well, maybe not. But it is a lot of fun making your favorite treats at home.
I can’t say these donuts are quite as satisfying as the true, fried variety, but they are tasty and you can bake these up at home and feel slightly less guilty when you polish off one (or more) with your morning coffee, or a glass of milk.
yield: one dozen (this recipe can easily be cut in half)
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup apple cider
- 1/4 cup buttermilk
- 2 tbsp soft unsalted butter
- 1 tsp cinnamon
- pinch of nutmeg
- for topping (optional):
- 2 tbsp butter, melted
- 1/2 cup sugar
- 1 tbsp cinnamon (or to taste)
Preheat oven to 325. Spray two donut pans with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. In another smaller bowl, blend the eggs, buttermilk, apple cider and butter. Pour wet ingredients into dry ingredients and stir until just blended. Batter will be thick.
Spread batter into prepared donut pan. You want to fill each donut mold about 3/4th of the way full. Place donuts in the oven and bake for about 25 minutes until fluffy and slightly golden. Invert donuts onto a cooling rack, and let cool while you prepare the cinnamon sugar topping.
Place melted butter in a small dish and cinnamon sugar on a larger dish. Brush each donut with the melted butter then sprinkle with the cinnamon sugar. Delish!