Donuts. Is there anything they can’t do?
Homer Simpson knew what he was talking about. I could make many blog posts just quoting the Simpsons and donuts. But I’ll spare you.
Donuts are pretty amazing. Especially cider donuts. Not much feels more like fall than cider donuts. You can get them at the farmers market, at the orchard, and most grocery stores. Or you can make them yourself. They are pretty easy to make – the only speciality item you need is a donut pan, which you can easily buy on Amazon.
I decided pretty last minute to make these, and all of the ingredients I had on hand. Those are the best kinds of recipes, when you don’t have to make a trip to the store. I’m significantly less likely to make something if I don’t already have the ingredients in the cupboard. The longest part of this recipe is the baking, but only because the donut pan I have is for 6 donuts, and I was able to make a whopping 15 donuts from this recipe. Meaning I had to wait for the donuts to cool slightly, wipe down the pan & re-grease, and then bake the next round. But it’s totally worth it.
You don’t have to clean and re-grease the pan every time, but it’s a lot easier if you do. Less likely to burn something that way.
What I also love about these donuts is that you can dress them up any way you like. Want them dusted with cinnamon and sugar? Go for it. Apple cider or maple glaze? Easy. A mixture of toppings? Whatever your heart desires.
These donuts were fluffy yet cake-y, and tasted like cider. I find so often that cider donuts taste like old fashioned donuts with a cinnamon sugar topping, but with these I could taste the cider. Always a win in my book. There are a couple things I want to tweak in the recipe (like adding more spice), but that is for another time.
The only real requirement for these donuts that it be fall, and even this is forgiving. But cider donuts just taste that much better when the leaves have fallen, the air is crisp, and you’re wearing your favorite hoodie.
Apple Cider Donuts with Cider Glaze
Adapted from Foodie Misadventures
- 1 3/4 cup white (AP) flour
- 1/4 cup wheat flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- pinch cloves
- 1/2 cup cider
- 1/4 cup milk
- 2 eggs, beaten
- 1 tsp. vanilla
- 1 tbsp. unsalted butter, melted
- 1 cup cider
- 2 cup powdered sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- Donut pan
- Large bowl
- Wire rack
- Preheat oven to 325 degrees F. Lightly grease donut pan
- Melt butter over low heat (or in a microwave if you have one)
- Beat the eggs in a small bowl
- In a large bowl, whisk together both flours, both sugars, baking powder, cinnamon, nutmeg, and cloves
- Stir in cider, milk, eggs, vanilla and the melted butter. Beat together until well blended
- Fill each donut section (cup? circle?) ¾ of the way full. I filled each section with a spoon, but you can use a pastry bag if you want. If you don’t have pastry bags, fill a Ziploc bag with the batter and cut off a corner; pipe through that hole
- Bake 10-12 minutes until donuts spring back when touched
- Cool slightly before removing from pan. Remove them by turning them over on to a wire rack
- Once the donut pan has cooled slightly, wipe down and re-grease
To make the glaze and glaze the donuts:
- In a small pan, combine all of the ingredients. Heat over a low flame, stirring, until the glaze becomes smooth and slightly thickens. Sometimes you need to add a bit more powdered sugar – I always find it takes a while to get the ratio just right
- Use a fork or the handle of a long spoon, or anything really, to transfer one donut at a time to the pan. Turn the donut over to glaze the other side, and then remove from the pan using the fork and return to the wire rack (definitely put something under the wire rack that can go in the dishwasher, otherwise you’ll be washing dried glaze off your counter for a while!)
- Obviously, stick the fork or whatever implement through the donut hole, so you don’t prick the donut. No big deal if you do, I just find it easier to not
- Repeat until all donuts are glazed. You might need to make more glaze, in which case just follow the same ratio
See how easy it is to glaze the donuts? Once I figured out to combine everything over the heat, rather than just stirring together off the heat, it made a world of difference. Heating the glaze ingredients got rid of those pesky powdered sugar clumps, and the glaze dried to a nice, crisp texture.
You’ll have to eat these quick – after a few days they start to get a bit mushy. Store in an airtight container and bring some in for your coworkers. They will thank you.