Baked Cider Doughnuts with Maple Glaze

Last Friday while we were out shopping, we stopped into a Dunkin Donuts for the first time in probably 5+ years. Neither of us drink coffee so we almost never visit coffee shops, but I was craving a maple frosted doughnut like you wouldn’t believe. And it was just as good as I remember.

I confess, I kind of have a thing for store-bought doughnuts. Those chocolate covered doughnuts from Entenmanns are my kryptonite! I only allow myself to buy them once or twice a year, and I savor every last bite. We had a professor in law school who occasionally brought Krispy Kreme doughnuts in to make our 8 am property class a little more bearable. That was pretty awesome too At the end of the day homemade is usually best, but I’m not above taking shortcuts when it comes to doughnuts!

Remember the boiled cider I posted a few weeks ago? Did you guys try it? If so, you’re in luck because you probably have everything you need to make these cider doughnuts right now. And if not, no worries – you can still make the cider today to incorporate in this recipe and then use the leftovers to whip up a batch of caramels for a friend this holiday season. Win-win!

Like most baked doughnuts, these come together pretty quickly – definitely doable even on the laziest of weekend mornings. They emerged from the oven light and fluffy, with just enough apple flavor. I threw together a quick maple glaze to top the doughnuts as I’m still obsessed with all things maple, but I think a cinnamon-sugar coating would be nice as well. Apple season may be ending, but we can enjoy cider doughnuts all winter long!

Baked Cider Doughnuts with Maple Glaze
donuts from King Arthur Flour, glaze from Tracey’s Culinary Adventures

{Note: if you don’t have boiled cider, you can substitute thawed frozen apple juice concentrate but the apple flavor won’t be as strong. If you use the apple juice concentrate, add 1 teaspoon of lemon juice as well.}

Doughnuts
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature
2 tablespoons canola oil
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons boiled cider
1 large egg, at room temperature
1/2 cup milk, at room temperature

Glaze
1 tablespoon maple syrup
1 tablespoon milk
1/2 teaspoon vanilla
3/4 cup confectioners’ sugar

Preheat oven to 400 F. Spray a doughnut pan with nonstick cooking spray.

Whisk the flour, baking powder, and baking soda together in a medium bowl. Combine the butter, oil, sugar, salt, cinnamon and nutmeg in the bowl of a stand mixer fitted with the paddle attachment and beat until well combined. Mix in the boiled cider and then the egg, stopping to scrape down the sides of the bowl once, and beating until completely incorporated and the batter is uniform. Alternately add the dry ingredients in 3 additions and the milk in 2, starting and ending with the dry ingredients.

Transfer the batter to a resealable plastic bag and snip off one corner. Pipe the batter evenly into the 6 wells of the pan, filling each about 2/3-3/4 full. Bake the donuts for about 10 minutes, or until they’re golden brown, and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the donuts to cool for just a minute or two then flip them out onto the rack.

To make the glaze: Combine all of the ingredients in a medium bowl and whisk until well combined. If desired, you can adjust the consistency (thicken by adding more sugar or thin by adding more milk). When the doughnuts have cooled, one at a time, dip one side into the glaze. Allow the excess to drip off then flip over so the glaze side is up, and place on a wire rack set over a baking sheet (to catch the drips). Top with sprinkles if desired. Allow the glaze to set then serve.

Makes 6 doughnuts