punchy apple cider doughnuts;

punchy apple cider doughnuts;

apple cider doughnuts soaked in a punch of apple cider flavor and dusted with cinnamon sugar

Jump to Recipe Print Recipe Pin Recipe

Have you ever bit into a warm, fresh, baked apple cider doughnut, fresh from the oven? It’s absolutely sinful. Now, think about that cinnamon-y doughnut but with an extra potent blast of cider when you first bite in. Intrigued? Keep reading for my take on punchy apple cider doughnuts.

The base recipe is built off of the NY Times Apple Cider Doughnuts Recipe, but adds an extra apple-y twist. That’s my biggest complaint about apple cider doughnuts in general. They don’t have enough apple. I feel like a lot of times they’re just cinnamon sugar doughnuts. Which, don’t get me wrong, are delicious. But I want more apple.

The key to the extra apple cider flavor is a cider reduction. Boiling off some of the water in your apple cider means it’s got that extra punchy flavor. And it’s the first thing you taste when you bite into it. It’s not thick enough to be a syrup, it’s really just a boiled down, concentrated apple cider reduction. I use a little icing tube to squirt the liquid over the doughnuts, but you could probably just do a quick dip in a bowl of the stuff.

And once you coat the doughnut in cider reduction, it makes the perfect glue to keep on extra cinnamon sugar. And of course you want a mouthful of cinnamon sugar in every bite. That’s just a big ol’ duh. Cinnamon sugar is a tried and true classic. It’s amazing how just two ingredients make for such a delicious combination.

Now I think most people will be drawn in by the extra punch of apple cider flavor. That’s what I set out to do, after all. But if you dare, there’s another secret punchy pow you can add. The secret? Pepper. I know, you’re probably making a face. And if you’re not feeling experimental, then leave it out. I promise the rest of the recipe is gold by itself. But if you like pepper, then try adding a sprinkle of cracked fresh pepper to your cinnamon sugar. It’s a double punch–apple and pepper on your apple cider doughnuts!

Let me know if you try the peppery punch! I hope people like it as much as I do, because it’s intriguing and delicious. If you’re skeptical, coat all your doughnuts in traditional cinnamon sugar and then save one at the end. Add some fresh cracked pepper to your remaining cinnamon sugar mix and try it on the one apple cider doughnut before you commit.

Secrets to Success

• You’ll need a doughnut pan to make these cake doughnuts. You could also try it in a loaf pan if you don’t have a doughnut pan, but I haven’t tried it myself.
• Don’t overfill your doughnut pans! It takes less batter than you think. My recommendation is to fill them two thirds of the way full. If you get a little overzealous, you can always trim excess with a knife.
• Try a pinch of cracked pepper in your cinnamon sugar! It might be weird, but it’s a fun punch twist on a traditional apple cider doughnut. If you’re skeptical, just reserve one doughnut after coating the rest, and add some pepper to the remaining cinnamon sugar. But if you want the one-two punch, try some pepper on these apple cider doughnuts.

Looking for some other breakfast recipes?

• Twice baked breakfast sweet potatoes make for a hearty breakfast meal .
• Who doesn’t love pancakes? Check out this healthful twist on pancakes, greek yogurt pancakes.
• For a new spin on a coffee cake, check out this cream cheese apple cake.

punchy apple cider doughnuts;

apple cider doughnuts soaked in a punch of apple cider flavor and dusted with cinnamon sugar

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Oven Temp: 350°F

Servings: 12

Author: bestwithchocolate.com

5 from 2 votes

Print Recipe Pin Recipe

Equipment

• Two 6-cavity doughnut pans

Ingredients

Cider Reduction

• 2 cups apple cider (I use Trader Joe's honeycrisp apple cider)
• ¼ tsp cinnamon

Cider Doughnuts

• 10 Tbsp butter room temperature
• ¾ cup brown sugar
• ¼ cup sugar
• 1 tsp vanilla
• 2 eggs
• 1¾ cups flour
• ½ cup apple cider
• 1¼ tsp baking powder
• ¾ tsp salt
• 2 tsp cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Cinnamon Sugar

• ½ cup sugar
• 2 tsp cinnamon
• pinch black pepper (optional)

Advertisements

Instructions

Cider Reduction

• In a small pot, add the 2 cups apple cider and ¼ tsp cinnamon and whisk together.
• Heat over medium heat until boiling, and then reduce to medium-low. Boil for 25 minutes or until reduced by half.
• Set aside and allow to cool. Mixture should still be liquid, but have a more concentrated flavor.

Cider Doughnuts

• Lightly spray two 6-cavity doughnut pans with cooking spray and set aside.
• In a stand mixer, or with a hand mixer, cream together the 10 Tbsp room temperature butter, ¾ cup brown sugar, and ¼ cup sugar until light and fluffy.
• While still mixing, add the vanilla and eggs and beat until creamy.
• Add flour and mix until combined. While still mixing, beat in ½ cup apple cider.
• Mix in baking powder and spices. Add 1¼ tsp baking powder, ¾ tsp salt, 2 tsp cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves. Mix until combined.
• Using a spoon or piping bag, pipe batter into the prepared doughnut pan, filling each cavity ⅔ of the way full.
• Bake 12 minutes or until a toothpick comes out of the center clean. If the holes bake over, trim immediately after removing from the oven.
• To store long-term, suggest storing the doughnuts after they have cooled, and proceeding with dusting with cinnamon sugar immediately before serving.

Cinnamon Sugar

• In a tupperware or on a plate, mix together ½ cup sugar and 2 tsp cinnamon. Add a pinch of pepper as desired, and toss to combine.
• Set the cooling doughnuts on a rack or tray with a edge. Add the cider reduction to a small squeeze bottle and squeeze over a doughnut. If no squeeze bottle is available, you can pour the reduction in a small container, and quickly dip the top of the doughnut into the reduction.
• Quickly, while still moist, drop the doughnut into the cinnamon sugar and toss to coat. Set back onto the rack or tray, and repeat with remaining doughnuts. Serve immediately.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

Related posts:

fluffy cinnamon rolls; waffle bar; chocolate peanut butter muffins; cream cheese apple cake; pull apart pumpkin bread;