Among the highlights of autumn are those hot, crispy apple cider doughnuts. There's no need to wait until the next apple-picking season to enjoy these fall favorites when you can make your own.
Many recipes call for the doughnuts to be fried. We're taking a simpler approach with a rich cake batter version, then baking them in specialty pans. If you don't have a doughnut pan, you can use a muffin tin. They can brushed with butter, then dredged in cinnamon and sugar, or dipped in glaze.
Cinnamon and freshly grated nutmeg usually hold court for that nostalgic apple-cider doughnut flavor. You can also consider anise, ginger, allspice, and cardamom. For more depth of flavor, you'll want to simmer the apple cider into a reduction.
Of course, just like at the apple orchard, the doughnuts are best served warm, or eaten on the same day.
Apple Cider Doughnuts
For more apple flavor, reduce 1 cup of fresh apple cider to 1/3 cup by heating in a small saucepan. Bring to a boil, then reduce to a simmer until it has cooked down to 1/3 cup.
Note: If you don't have doughnut pans, you can use a muffin tin.
Makes about 2 dozen 2-inch doughnuts
FOR THE DOUGHNUTS:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
Zest of 1 lemon
1 stick (4 ounces) unsalted butter, softened
1/2 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
1/3 cup apple cider (See headnote)
1/4 cup buttermilk
1 teaspoon vanilla extract
FOR THE CINNAMON-SUGAR DIP:
4 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Spray doughnut pans with nonstick baking spray.
In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and lemon zest.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and sugar. Mix on high until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, mixing well after each addition.
Add the cider, buttermilk, and vanilla. Mix on low speed, then add the flour mixture until well combined.
Transfer the batter to a piping bag or large zipper bag with a corner snipped off, and pipe into the prepared doughnut pans, about 2/3 full.
Bake until the doughnuts spring back, about 10 to 14 minutes. Turn onto a wire rack. Brush with melted butter, then dip in cinnamon sugar. Serve warm.
Adapted from "The Barefoot Contessa" by Ina Garten
GLAZE
Vanilla: Whisk 1 cup confectioner's sugar with 1 teaspoon milk and 1/2 teaspoon vanilla extract until well combined.
Maple: Whisk 1 cup confectioner's sugar with 1 teaspoon milk and 2 teaspoons maple syrup until well combined. Spoon over doughnuts.