Adaptable Recipes, Breakfast, Food Glorious Food

Bonus Recipe- Apple Cider Donuts



The arrival of fall brings cooler temperatures, vibrant foliage, and apples. Many people take their children to farms to enjoy hayrides, pumpkin patch, and apple picking.  I with apple picking at Blue Orchard in Connecticut where they had an abundance of apple varieties ranging from Cortlandt, Gala, McIntosh, and Empire to name a few.  We also picked up a half-gallon of their sweet apple cider.

While apple pie remains supreme, apple cider donuts are a close second. Many visitors to Blue Orchard left with their cider donuts.  When it’s spiced right, an apple cider donut is perfect with a cup of tea or coffee. I’d seen the recipe for baked apple cider donuts in the New York Times Food Section and decided to give it a try.  If you don’t have a donut pan, it’s a worthwhile investment and can easily become a weekend or holiday breakfast tradition.

Still A Chick Lit has adapted the recipe for:

  • Vegetarians/Vegans
  • Gluten Sensitivities-Celiac Disease
  • Low and No Sugar Diets

Apple Cider Donuts by New York Times adapted by Still A Chick Lit



Nonstick cooking spray

1 ¾ cup/225 grams all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup/225 grams unsalted butter (2 sticks), at room temperature (unsalted vegan butter)

¾ cup/165 grams light brown sugar (Swerve brown sugar substitute, organic light brown sugar)

¾ cup/150 grams granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, raw cane, turbinado, or coconut sugar)

2 large eggs, at room temperature ( ¼ Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg substitute such as Bob’s Red Mill or Just Eggs, which is made with mung beans)

1 teaspoon vanilla extract

½ cup/120 milliliters apple cider



Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar, and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix at low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.


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