The snow is falling, the Christmas carols are playing, the fire’s a-roarin’, and you need something sweet to bake. Might I suggest some warm baked apple cider doughnuts (donuts?) to round out your holiday? YES, PLEASE!
These apple cider doughnuts are my favorite thing to eat when I need comfort food sweets on the fly. The batter takes less than 5 minutes to make and after 10 minutes in the oven I’m enjoying warm, freshly baked doughnuts with a hint of cinnamon, nutmeg and crunchy sugar.
These doughnuts are light, fluffy, and sugary with a hint of autumn. And thanks to the addition of buttermilk in this recipe, they stay soft for days if you can resist them that long!
Oh, and I like to enjoy these donuts with a cup of warm apple cider for that added apple kick.
If you enjoy this recipe and want more like it, check out my cookbook Beach House Baking. 🙂
Apple Cider Doughnuts
- Preheat the oven to 350F degrees. Grease a Wilton 6-cavity donut pan with pan spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. In a separate bowl, whisk together the egg, cider, buttermilk, oil and vanilla. Pour the wet ingredients onto the dry ingredients and mix together thoroughly.
- Using a pastry bag fitted with the 1/2-inch smooth round tip, pipe the batter into the molds just over halfway. Bake 5 minutes, rotate the pan and bake for another 5 minutes or until donut tops spring back when pressed. Remove from oven and let cool in the pan for 10 minutes before inverting donuts onto a wire rack.
- Fill a medium bowl with granulated sugar. Toss the donuts in the sugar and serve.