these apple cider doughnuts are baked and contain 50% whole grains bumping up the fiber (& filling) factor! you’ll hardly be able to tell the difference between these & those from your favorite orchard!
Is it ever too late for apple cider doughnuts? I definitely don’t think so!
I didn’t get to do an official apple orchard trip this year which meant no orchard doughnuts. While I was wallowing in my self-pity, I realized a more productive course to take would be to pull myself up by my bootstraps and make my own!
And let me tell you, I am SO glad that I did.
These babies definitely rivaled those from my favorite orchard in the Northeast (which is seriously saying something!).
I decided since I was making them, I wanted to bump up the fiber (love a good doughnut but don’t always love the sugar rush!) and make them 50% whole grain.
And I can truly say that I didn’t even notice a real difference. They were still light, fluffy and absolutely delicious!
While apple picking season might be on its way out, these would still make a great option at Thanksgiving brunch. I swear you will become the favorite family member (if you’re not already!) if you bring these to the table.
You can serve them straight out of the pan, or (my favorite way) roll them in a little butter and cinnamon sugar for the true fresh-from-the-orchard experience.
However you do it, I promise you can’t go wrong with these!Print
these apple cider doughnuts take just a few minutes to pull together. they’re also baked & contain 50% whole grain flour, bumping up the fiber (and filling) factor! you’ll hardly be able to tell the difference between these & those from your favorite orchard!
For the Doughnuts:
- 1 and 1/2 cups apple cider
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 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
- 1/3 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 1/2 cup milk, heated & cooled to room temperature
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter, melted
- Place apple cider in a saucepan over low heat and allow to simmer, stirring occasionally, for 15-20 minutes or until it has reduced to 1/2 cup. Set aside.
- Preheat oven to 350 degrees F and grease 2 6-portion doughnut pans.
- Meanwhile, in a large mixing bowl, combine flours, baking soda, baking powder, cinnamon, apple pie spice and salt. Whisk.
- In a smaller mixing bowl, whisk butter, egg, sugars, milk and vanilla extra together.
- Add wet ingredients to dry and gently fold to combine. Fold in apple cider. The better will be thick.
- Pour batter into a ziploc or pastry bag. Snip the end and carefully pipe into doughnut molds.
- Bake for 10 minutes or until doughnuts spring back at the touch.
- Remove from oven and allow to cool for 5 minutes then remove from the pan and finish cooling on a wire cooling rack.
- Dip doughnuts in melted butter, followed by cinnamon sugar mixture.
Doughnuts will keep in an airtight container for ~2 days at room temperature or 2 months in the freezer.
If you can’t find apple pie spice: Make your own by combining 1 1/2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg and 1 teaspoon ground allspice
Don’t have a doughnut pan? You can make these in a muffin pan! For standard 12-cup muffin pans: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. For mini muffins: Bake for 8-10 minutes.
My Favorite Tools (affiliate links): Doughnut Pan
Keywords: doughnuts, donuts, apple cider, baked, whole grain
recipe from Sally’s Baking Addiction with a few tweaks1