Saturday, August 25, 2012

Apple Cider Donuts

Apple Cider Donuts
There is a hint of fall in the air most mornings now.  And it's dark when Paul heads out for his early morning bicycle ride.  Like, really dark!  I love this weather for sleeping and am a huge fan of cool nights and blue skied days.  Guess that means it's (almost) time for school....and apple recipes and pumpkin recipes and maple syrup recipes.

And thinking about maple syrup....ummm...who thinks that sugared pancake syrup-y stuff is a good idea?  As my dad says, "maple syrup is one of the true pleasures in life".  It's true...and there is no substitute.  I was noting the ingredient list on a bottle of the imitation version  and wondering who thinks it's a good idea to eat that stuff.  And, don't even get me started on the low/non sugar version of the stuff.  Ugh!

Eleanor's been on a waffle kick since we got the new waffle iron.  She's doing high school swim team doubles each day too, so that makes for a hungry highschooler.  For a bit of variety I made these for her the other morning having gotten the recipe from Eating Well , one of the first cooking magazines I ever purchased. Somehow that subscription got slashed from my budget years and years ago; however, I may have to reconsider after browsing their website.

It will come as no surprise to anyone who has read through my recipes will know, that I made a few adaptations; my version is below.


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 large egg, lightly beaten
  • 2/3 cup packed brown sugar
  • 1/2 cup applesauce
  • 1/4 cup pure maple syrup
  • 1/3 cup apple cider, cider
  • 1/3 cup milk
  • 1 t lemon juice
  • 3 tablespoons canola oil


  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pure maple syrup


  1. To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray.
  2. Whisk together flour, baking powder, baking soda, and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter,  maple syrup, cider, milk, lemon juice and oil in another bowl. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about  batter into each mold.
  3. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool.
  4. To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
Print Page

1 comment:

  1. Love the idea of mini bunt pans instead of frying. Eating Well is a good magazine. I want to get a cooking magazine, but I need to set up a rule of cooking something from at least one issue. Otherwise it just becomes my bedtime food fantasy.