Well, it’s that time of year again when the chill is in the air and pumpkin picking and apple picking seem to be the ” big event of the weekend”.
Here in the northeast and especially on Long Island we take car rides “out east” (which is a traditional term we use here on Long Island to signify a ride to the farms and wineries). They are concentrated on the eastern end of the island and for whatever reason since I can remember we group all towns in this area as “out east”.
We search and search for the perfect pumpkin in the fields and then reward ourselves for our hard work with a farm stand treat of hot “apple cider donuts”.
We stand on long lines to buy a dozen hot donuts placed in a brown paper bag and then eat them at a picnic table with a cup of hot cider or coffee while getting cinnamon sugar all over us and then the day is complete.
If you have a craving for an apple cider donut during the week and you can’t get to the farm, many grocery stores and even Costco sells them.
But, if you want a hot, fresh apple cider donut and the best aroma filling your kitchen, I have the perfect recipe for you.
They are delicious and sometimes I grate a little bit of fresh apple in the batter. Not in the original recipe, but I have to experiment with any recipe I find.
Bob loves these donuts with and without the butter and cinnamon sugar topping but I love the full experience with the topping and the added calories of course.
I hope you give them a try and enjoy…..
If you don’t have a donut pan, you can make apple cider muffins- directions below…
Apple Cider Donuts
Courtesy of Sally’s Baking Addiction
- 1 and 1/2 cups apple cider
- 2 cups all-purpose flour (spoon & leveled)*
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice*
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk, at room temperature*
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice*
- 6 Tablespoons unsalted butter, melted
- 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. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. Mine takes about 20 minutes. Set aside to cool for 10 minutes.
- Preheat oven to 350°F. Spray donut pan with non-stick spray. 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 donuts 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.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
Make ahead tip: You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
- Note on the apple spice: Do you have apple pie spice where you live? It’s pretty standard here in the US. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg. – SEE BELOW
- I usually use buttermilk, but I’ve found that any milk (dairy or nondairy) works pretty well. For a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead.
- Don’t have a donut pan? Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F (177°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins.
- Want to make mini donuts or mini donut holes in a mini muffin pan? Grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350°F (177°C) for about 8-9 minutes.
I found a recipe for apple pie spice…Apple Pie Spice
- 4 tablespoons ground cinnamon.
- 1 1/2 teaspoons ground nutmeg.
- 1/2 teaspoon ground allspice.
- 1 teaspoon ground ginger.
- 1 1/2 teaspoons ground cardamom.
Until my next post, make every day a celebration!
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