Sweater weather is upon us! This means it’s time for flannels, boots, apple picking, and fresh, warm apple cider donuts. These donuts are one of my favorite things in the world to eat — and to make. They make you feel all warm and fuzzy; the aroma alone is intoxicating. Nothing is better than going to an apple orchard and warming yourself up with a hot bag of these tasty donuts after a chilly day picking apples. This recipe is the next best thing! You can enjoy the comforts of fall in your own home or bring them to friends and family for a festive fall gathering. Have fun, get messy, and enjoy!
Apple Cider Donuts
Makes about 12 donuts
2 cups/240g of AP flour
1 teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of kosher salt
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
¼ teaspoon of ground clove
¼ teaspoon of ground allspice
10 tablespoons/140g of butter
½ cup of light brown sugar
½ cup of white granulated sugar
2 large eggs
1 teaspoon of vanilla extract
½ cup/120ml of reduced apple cider (boil 360ml of apple cider down to 120ml)
Donut Topping
1 cup/200grams of white granulated sugar
2 teaspoons of ground cinnamon
8 tablespoons/112g of melted butter
Boil 360ml of apple cider, cook to reduce to 120ml (I boil to reduce to about half and then I remeasure ½ cup (You may have some left over that’s ok. Save it for the next batch). Set aside to cool.
In your electric mixing bowl, add sugars and room temperature butter. Using paddle attachment, whip on medium/high speed until light and fluffy (about 3-4 minutes).
Add eggs one at a time and then vanilla. Mix on low to medium speed until combined.
Add all dry ingredients and mix on low speed until almost incorporated (you want some dry flour).
With the mixer on low speed, slowly add your reduced apple cider. Mix until smooth.
Spoon into greased donut molds if you have them or lined muffin tins. Bake at 350F for about 15 to 20 minutes. Rotate the tray halfway through baking. (You will know they are done when you push on the tops and the donut pushes back, or you can stick a toothpick in the center. It should come out clean.)
Remove from the oven and let cool for 5 minutes. Carefully remove from molds and brush with melted butter. Dredge in cinnamon sugar. Let cool. Enjoy!
Emma Isakoff is the pastry chef at Troutbeck, a historic hotel and restaurant in Amenia, N.Y.
Meg Sher, executive director of the David M. Hunt Library in Falls Village.L. Tomaino 
