RECIPES: Maple Glazed Apple Cider Doughnuts

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Recipe courtesy of Kylee Wierks

Maple Glazed Apple Cider Doughnuts


For the doughnuts

  • 2 cups apple cider (reduced to 1/2 cup)
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon nutmeg (you can substitute with more cinnamon)
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2 Tablespoons unsalted butter, melted
  • 1 cup brown sugar (207 grams)
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract

For the maple glaze

  • 1/4 cup unsalted butter
  • 1/2 teaspoon maple extract (or 1/2 cup pure maple syrup)
  • 2 Tablespoons milk (add more if it’s too thick)
  • 1 cup sifted confectioners’ sugar (112 grams)


For the doughnuts

  1. Simmer apple cider over medium heat in a small saucepan for about 20 minutes or until the cider has reduced to about 1/2 cup. Add cinnamon sticks for added flavor if desired.
  2. Allow it to cool in the refrigerator as you prepare the other ingredients.
  3. Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with nonstick spray. Set aside.
  4. Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside.
  5. In a medium bowl, whisk the brown sugar and the melted butter together until smooth. Whisk in the egg, buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
  6. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Mix until all ingredients are just combined and there are minimal lumps.
  7. Pour the batter into the doughnut pan, filling the crevice only about 1/2 way.
  8. Bake the donut for 8-10 minutes.

For the maple glaze

  1. In a small saucepan over low heat, melt the butter.
  2. Remove saucepan from heat and add maple extract.
  3. Whisk in the milk and then the sifted confectioners’ sugar.
  4. Dunk doughnuts in the glaze and place on a wire rack to let the glaze harden. If you want, you can sprinkle pecans on the doughnut, but make sure you do it immediately after dunking the doughnuts in the glaze.
  5. Doughnuts stay goof for up to two days or you can freeze them for up to three months.

Recipe courtesy of Kylee’s Kitchen.