I know that apple season is behind us, and apples are more of a staple in the fall than in the winter, but they blend so well with my favorite warming spices that I am constantly adding them to my meals in one way or another. I made a big pot of hot apple cider the other day, and while it was simmering, I was inspired to make cider donuts, one of my all time favorite, seasonal treats. I usually only find these at local orchards or fairs, and I have had donut baking on my bucket list for a couple years now. I randomly found a donut baking pan at the art store recently and was excited to test it out. It was honestly as easy, if not easier, than baking a batch of cupcakes.
You can use store-bought or homemade apple cider in this recipe, but I prefer homemade. This way, you can adjust the taste to your preference and make it more or less fragrant and spicy. You could also choose to omit the glaze and roll the freshly baked donuts in cinnamon and sugar. Once you have the donut base, you can top it however you like!
Maple Glazed Apple Cider Donuts
- 1 cup unbleached flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 cup apple cider
- 1/4 cup apple sauce
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tablespoon extra viegin olive oil
- For the Glaze:
- 1 1/2 cup confectioners sugar
- 3 tablespoons maple syrup
- 2 teaspoons almond milk
1. Preheat the oven to 350°F. Lightly grease a donut pan.
2. To make the donuts, add all of your dry ingredients (flour through cardamom) into a bowl and mix together. In a separate bowl, add the apple cider, apple sauce, maple syrup, vanilla extract, and olive oil. Mix well and stir into the dry ingredients.
3. Pour into donut pan and bake for 10-12 minutes. The donuts will be spongey and spring back up when you touch them. Remove from oven and let cool on a cooling rack before glazing or the glaze will melt off.
4. To prepare the glaze, all all of the ingredients to a bowl and mix. If it is too thick, slowly add 1/4 teaspoon of almond milk to make it easier to work with. You want it to be very thick but spreadable. I put my glaze in a piping bag to top the donuts but you could spread it on with a knife.
TIP! if you do not have a piping bag, add your batter to a ziplock baggie and cut off one of the bottom corners, it works like a charm 🙂
5. Sprinkle with brown sugar and cinnamon.
Also by Lauren: Bagels And Cashew Cream Cheese
Related: Gluten-Free Vegan Bundt Cake
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Photos: Lauren Sacerdote