Apple Cider Donut Recipe

Apple Cider Donut Recipe

***This post was originally posted after a Virtual Event in 2018***

Thank you to all that participated in the Not Going to Rhinebeck Virtual Festival!  That fun weekend is now over but you can still enjoy some Apple Cider Donuts, straight from your kitchen!  This recipe I modified from one I found at 

Apple Cider Donuts


1 cup apple cider
2 cups flour
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1 tsp apple pie spice
1/4 tsp. salt
1 oz. package freeze dried apples, crushed into very small pieces (1/2 cup)
2 Tbl. melted butter
1 egg
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup buttermilk
1 tsp. vanilla extract

1/2 cup granulated sugar
1 tsp cinnamon
1 tsp apple pie spice
4 Tbl. melted butter

1. Gently boil cider & reduce to 1/2 cup.  Set aside to cool.

2. Preheat oven to 350F ( 180C).  Spray donut pan with non stick spray.

3. Mix flour, baking soda, baking powder, cinnamon, apple pie spice , salt  and crushed freeze dried apples in a large bowl.

4. In a separate bowl, mix melted butter, egg, brown sugar, sugar, buttermilk and vanilla.

5. Add the cider and wet ingredients to flour mixture and stir to mix.  The batter will be lumpy.

6. Transfer the batter to a large ziplock baggie. Cut the corner off of the ziplock bag creating a piping bag.  Pipe the batter into the donut pan, filling half way. 

7. Bake for 10 minutes or until the donuts have risen and bounce back when lightly touched on the top. 

8. While the first batch of donuts are baking,  combine the sugar, cinnamon and apple pie spice in a small bowl.  In a separate small bowl, add the melted butter and set aside.

9. Once the donuts are finished baking, remove them from the donut pan and transfer them to a wire rack.  As soon as you can touch them comfortably, dip the top of the Donut into the melted butter then into the sugar mixture. Flip the donut and dip the bottom side into the sugar mixture (skip butter). Place on a plate. 

10. Wipe out the donut pan, respray it and continue with the next batch.

This recipe will yield approximately 18 donuts.    Serve them warm or store them in a sealed container for 2-3 days.  I really doubt they will last one day though!





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