Cider Doughnuts

The first time I had cider doughnuts I was traveling with the hub through Vermont in the fall. We stopped at Cold Hollow Cider Mill, where in addition to cider, they sell fresh, hot doughnuts just pulled from the fryer. It's impossible not to buy a doughnut (or six). This recipe is reminiscent of those treats.

Although baked, these cake doughnuts have all the flavor of the fried version. They're tender, sweet and since they don't require yeast, come together fast. You'll need a doughnut pan - both sizes (regular and mini) will work with this recipe. I like a coating of cinnamon sugar, but you can also roll in powdered sugar or dunk in a glaze.

They're great for breakfast but I've also used as a base for dessert: just top with a dollop of ice cream and drizzle with caramel sauce. These doughnuts don't hold well, so eat them the day their made.

Lightly coat a doughnut pan with non-stick spray. I like mini doughnuts.

Combine batter ingredients. The batter will be fluffy.

Fill the wells. I sometimes place the batter in a piping bag to make the job easier.

Bake doughnuts, cool five minutes and turn out of pan.

Roll in your choice of cinnamon-sugar, powdered sugar or glaze.

Mini doughnuts for breakfast! Pretty and delicious.

Cider Doughnuts
Adapted from King Arthur Flour
Makes about 24 mini doughnuts

2 tablespoons soft butter
2 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons boiled cider or thawed frozen apple juice concentrate
1 large egg
1 teaspoon baking powder
1/8 teaspoon baking soda
1 1/4 cup all-purpose flour
1/2 cup milk

Preheat the oven to 400°F. Grease a standard or mini doughnut pan. Beat together the butter, oil, sugar, salt, and spices. Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.

Whisk together the baking powder, baking soda, and flour. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour. Spoon the batter into the pan, smoothing the tops.

Bake the doughnuts for 10-12 minutes for a standard doughnut or 7-9 minutes for mini doughnuts, until a cake tester inserted into one comes out clean. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool. Roll in powdered sugar or cinnamon-sugar mixture.