We just moved to upstate South Carolina from Florida- just in time for the fall and winter seasons! Let me just tell you, we are thrilled to be able to experience everything fall (the cool weather, leaves changing, apple picking, everything!) So I’m really excited to share these Apple Cider Maple Donuts, they’re everything you crave right before Christmas takes over!
THE APPLE CIDER MAPLE DONUTS EXPLAINED:
These soft apple cider cake donuts are baked to golden perfection, brushed with melted maple butter and coated with cinnamon sugar.
FAQS:
how long do the donuts last?
about 3 days before they start to become dry & crumbly. but they should be gone before that! 😉
how should i store the donuts?
in an airtight container or ziploc bag at room temperature
HOW TO MAKE THESE DONUTS:
preheat oven and prepare pans:
Heat oven to 350 F. Lightly grease 2 (6 ct) doughnut pans. In a medium bowl, add flour, baking powder, salt, ½ teaspoon of the ground cinnamon and nutmeg, whisk to combine. Set this aside.
make the batter:
In the bowl of a stand mixer using the paddle attachment, beat 5 tablespoons butter, brown sugar, 1 tablespoon maple syrup and 3 tablespoons of granulated sugar on medium speed until light and fluffy. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Mix in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated. With the mixer on low, add the apple cider in a steady stream. Once the cider is in, mix on medium-low speed for 30 seconds. Be sure to scrape the sides of the bowl.
fill the donut pans:
The easiest, mess-free way to fill the donut pans would be to: fill them about 2/3 of the way using a disposable piping bag or a ziploc bag with a 1/2-inch cut in the corner. Bake for 15 minutes or until golden brown and a toothpick inserted into the center of the thickest part comes out clean. Rotate the pans halfway through baking so that they cook evenly.
bake and serve:
While the donuts bake, stir the remaining ⅓ cup granulated sugar and 1 teaspoon cinnamon together in a small bowl. In a separate small bowl, melt the remaining 3 tablespoons butter in the microwave and stir in 1 tablespoon maple syrup. Let the doughnuts cool for 5 minutes after baking, remove them from the pans, and brush with the melted butter/maple syrup mixture and dredge them in the cinnamon sugar while they are still warm. Set aside to let rest for up to 5 minutes and enjoy!
grocery list:
- flour
- baking powder
- salt
- cinnamon
- nutmeg
- ground clove
- butter
- maple syrup
- brown sugar
- granulated
- 1 egg
- vanilla extract
- apple cider
equipment list:
click here to purchase the equipment listed below
- (2) 6 ct donut pan
- mixing bowls
- stand mixer or hand mixer
Apple Cider Maple Donuts
Ingredients
- 1 cup 150g flour
- 2/3 teaspoon baking powder
- 1/3 teaspoon salt
- 1 teaspoon ground cinnamon divided
- 1/4 teaspoon nutmeg
- ¼ teaspoon ground cloves a pinch
- 1/2 cup butter
- 2 tablespoons maple syrup divided
- 1/4 cup 45g brown sugar
- 1/2 cup 120g granulated sugar, divided
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup apple cider
Instructions
- Heat oven to 350 F. Lightly grease 2 (6 ct) doughnut pans. In a medium bowl, add flour, baking powder, salt, ½ teaspoon of the ground cinnamon and nutmeg and whisk to combine. Set this aside.
- In the bowl of a stand mixer using the paddle attachment, beat 5 tablespoons butter, brown sugar, 1 tablespoon maple syrup and 3 tablespoons of granulated sugar on medium speed until light and fluffy. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Add in the vanilla extract.
- Add the flour mixture and mix on low speed until incorporated. With the mixer on low, add the apple cider in a steady stream. Once the cider is in, mix on medium-low speed for 30 seconds. Be sure to scrape the sides of the bowl.
- The easiest, mess-free way to fill the donut pans would be to: fill them about 2/3 of the way using a disposable piping bag or a ziploc bag with a 1/2-inch cut in the corner. Bake for 15 minutes or until golden brown and a toothpick inserted into the center of the thickest part comes out clean. Rotate the pans halfway through baking so that they cook evenly.
- While the donuts bake, stir the remaining ⅓ cup granulated sugar and 1 teaspoon cinnamon together in a small bowl. In a separate small bowl, melt the remaining 3 tablespoons butter in the microwave and stir in 1 tablespoon maple syrup. Let the doughnuts cool for 5 minutes after baking, remove them from the pans, and brush with the melted butter/maple syrup mixture and dredge them in the cinnamon sugar while they are still warm. Set aside to let rest for up to 5 minutes and enjoy!
If you loved this recipe for Apple Cider Maple Donuts make sure to check out my Brown Butter Apple Bars.
