Saturday, November 24, 2012

Apple Cider Doughnuts

It is the season of Apple Cider. Unfortunately Apple Cider this year is way high due to the weird winter that we had last year that really affected the apple crop.

I love Apple Cider and I love doughnuts and since these doughnuts have apples in them, they are healthy right...wink wink!

Mixed together the flour, both sugars, baking powder, baking soda, salt, nutmeg, apple pie spice and cinnamon.

Next add apple cider, apple sauce, eggs (one at a time) and vanilla extract. Mix until creamy.

Lightly grease a doughnut pan. Using a Ziploc with a corner cut off, fill the pan with batter.

Bake at 325° for about 12 minutes or until they spring back when touched.

Top with glaze and topping.


  • 2 cups of flour
  • 1/2 cup of sugar
  • 1/4 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp apple pie spice
  • 1/2 tsp cinnamon
  • 1/2 cup apple cider
  • 1/2 cup applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
For the glaze:
  • 1/2 cup of apple cider
  • powder sugar
For the topping:
  • 1/4 tsp of apple pie spice
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  1. Mix all of the dry ingredients for the doughnuts together in a large mixing bowl.
  2. Mix until evenly blended.
  3. Add the apple cider, apple sauce, eggs (one at a time) and vanilla extract. Mix until creamy.
  4. Using a Ziploc with the a corner cut off fill, a lightly greased doughnut pan.
  5. Bake for about 12 minutes at 325° or until the doughnuts spring back when touched.
  6. Let cool before removing from the pan adding glaze and topping.
  7. To make the glaze, pour the apple cider into a mixing bowl, add powder sugar until it is the right consistency.
  8. To make the topping, mix all of the ingredients together until evenly blended. 
  9. Dip the top of the doughnut into the glaze then the topping.
  10. Let the glaze set before eating.

Over and out,
A Engineer in the Kitchen


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