Apple Cider Donuts

Makes: A dozen
Time: 35 mins
Listen to: Rock the Holidays Playlist
Recipe from: Daisy, Copy Editor & Donut Enthusiast

Every year on Christmas morning we spike our coffee, settle into our respective couch/chair/floor positions, and dig into heaps of homemade Apple Cider Donuts. It’s a tradition that goes back to my Pennsylvania roots – where my grandmother proudly made her OWN apple cider in the fall and these donuts were her way of reminding us of the feat well into winter. We’ve since relocated to Southern California and substituted grandma’s homemade apple cider for the local farmer’s, but the tradition – and sugar rush – are still going strong.

  • Nonstick cooking spray
  • 1¾ cup all-purpose flour
  • 1¼ tsp baking powder
  • ¾ tsp sea salt
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg, freshly grated
  • 2 sticks (1 cup) unsalted butter, room temperature
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup apple cider, organic or local is best

 

Pre-heat the oven to 350° and lightly grease two 6-doughnut pans (or a 12-cup muffin tin). In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg. Set aside.

In a stand mixer with paddle attachment (or a bowl with some serious elbow grease), cream 10 tablespoons butter (or 1¼ sticks), brown sugar and ¼ cup granulated sugar on medium speed until light and fluffy ( about 3 to 4 minutes). Add the eggs one at a time mixing until well after each egg, scrape the bowl as necessary. Beat in vanilla extract. Switch to low speed and add the flour mixture. Keep the mixer running and add the apple cider in a slow, steady stream. Scrape the bowl to make sure all the batter is mixed thoroughly – no weird bumps!

Spoon (or pipe) the batter into doughnut pans, filling them about 2/3 of the way full. For Donuts: Bake 12-15 minutes, rotating halfway through, until evenly golden brown. For Muffins: Bake 15-20 minutes, rotating halfway through ,until evenly golden brown. (For both, do the toothpick test: insert pick into the center to see if it comes out clean. If not, cook for a few more minutes).

While the doughnuts bake, whisk together the remaining ½ cup granulated sugar and 1 teaspoon cinnamon in a small bowl. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then pop them out of the pan, brush with melted butter, and dunk in cinnamon sugar – all while they’re still warm.

Serve immediately with spiked coffee and holiday tunes.

TOAD & CO FALL WINTER 2018

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