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The first thing that comes to mind at the end of summer is apple season, which means it’s time for apple cider doughnuts! I’ve gone apple picking at a farm in Massachusetts the last three years with my family, and every single time we go, there is a massive line of people that goes out the door and around the corner — hungry customers waiting for those apple cider doughnuts. People go crazy for them.
I gave these apple cider doughnuts a slight Asian twist and used a Chinese 5-spice powder in the sugar coating for an interesting flavor combo that is sure to tickle your taste buds. These doughnuts are baked in a doughnut mold/pan, making them a bit healthier for all you health-conscious people out there. They are still just as delicious. If you want to impress someone with your baking skills, you came to the right recipe.
1 ½ cups apple cider 454 grams
1 large egg
1/3 cup granulated sugar 63 grams
1/3 cup brown sugar 71 grams
3 Tbsp unsalted butter, melted (42 grams)
1/2 cups whole milk 113 grams
1 tsp vanilla extract 5 grams
1 3/4 cups all-purpose flour 210 grams
1 tsp baking powder 4 grams
1/2 tsp baking soda 3 grams
1 teaspoon cinnamon powder 3 grams
optional - one small apple, peeled and finely chopped
2 teaspoons Sri Lanka N.14 5 grams
1 cup granulated sugar 190 grams
Pre-heat oven to 350°F. Lightly grease a doughnut pan.
Place 1 ½ cups of apple cider into a pot and bring to a boil and reduce to about ⅓ of a cup. Cool completely.
In a large bowl, combine the granulated sugar, brown sugar, butter, milk, vanilla, and egg and whisk together until smooth.
In another large bowl, combine the flour, baking powder, baking soda, and cinnamon powder. Mix until blended well.
Pour the dry ingredients on top of the wet ingredients and add the reduced apple cider. Fold together with a spatula gently until just combined. (Optional: add the small diced apple to the batter)
Pour batter into a piping bag and portion into donut molds, filling halfway. You may use a lightly greased spoon if piping bags are not available.
Bake at 350°F for 10–12 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan slightly then flip over to remove.
In a medium-sized bowl, combine the sugar with the Sri Lanka and evenly mix.
Toss the doughnuts in the spiced sugar while still warm to fully coat and place on a sheet tray to cool. Then enjoy!
These doughnuts will keep fresh in an airtight container for 2–3 days and can be rewarmed in the oven/microwave.
Large doughnut pans/silicone doughnut molds can be found at restaurant supply centers. Smaller ones can be purchased online.
If you have leftover batter, you can portion it into muffin pans and bake for 20–25 minutes at 350°F for delicious muffins!
For a show-stopping variation to the rustic doughnut, you can dip the doughnuts in a cider caramel glaze and top with a streusel to finish!