Baked Apple Cider Doughnuts

So here we are, through the first week in August, and it’s already starting to look like Fall here in Western Norway. No, the leaves haven’t started turning just yet, but we went from long, sunny, warm days, to noticeably shorter, cooler, and rainier days. The air’s gotten crisper, the sweaters have definitely been moved to the top of the shirt drawers, and I’m able to wear my scarves again, all of which say Fall is definitely on the way (not that I’m complaining. Fall is my favorite season). So it was quite fitting when I got a link from my friend Maddie full of Fall photos. The accompanying text said, “I’m over this heat! (Also, apple cider doughnuts with your new doughnut pan??)” The ensuing conversation went something like this: “OH MY GOD APPLE CIDER DOUGHNUTS?!” “YOU SHOULD MAKE A RECIPE NOW!” “OK!!”

Apple Cider Doughnuts
Makes 6-8 doughnuts

For the apple cider doughnuts:
1 cup all purpose flour
1/3 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
2 tbsp. (30 grams) butter, melted
1 egg
1 tsp. vanilla extract
1/2 cup apple juice, preferably fresh

For the topping:
1/3 cup granulated sugar
1 tsp. ground cinnamon

Start by preheating your oven to 350*F (175*C) and greasing your doughnut pan. In a medium size bowl, combine your dry ingredients (flour, sugar, baking soda, baking powder, nutmeg, and cinnamon) and gently whisk until everything is even distributed and there are no lumps (if the lumps are particularly troublesome, sifting the dry ingredients should take care of them). In a large bowl, combine your wet ingredients (melted butter, egg, vanilla extract, and apple juice) and whisk until smooth. Slowly add your dry ingredients to the wet ingredients, whisking until the batter is completely lump free. Pipe the batter into your doughnut pan until the doughnut cups are 3/4 of the way full, and bake for 9-10 minutes (or until a toothpick inserted in the doughnuts comes out clean).

In a small (but nonetheless big enough for doughnut dipping) bowl, stir together the sugar and cinnamon for topping. Turn out your doughnuts and allow them to cool. You want to start dipping them while they’re still warm, but cool enough to handle. To coat the doughnuts, dip the side that was in the pan into the cinnamon/sugar mix. The pan side of the doughnuts will have retained the most moisture, and because of this, the sugar/cinnamon will stick to it without needing any icing (the side that was up while baking will have formed a crust so the sugar/cinnamon won’t stick to it as easily).

Although these are best when eaten the day of, you can store them for a couple of days in a sealed paper bag (plastic bags will make your doughnuts soggy).

It may feel like Fall here, but how is it feeling in the rest of the world? Are you in Fall mode yet, or still holding on to summer? Join the conversation in the comments!

Happy baking!