October 18, 2017

Baked Apple Cider Doughnuts

If you live in Northern California, there’s a chance you’ve been to Apple Hill and have tried their epic apple cider doughnuts. And if you haven’t been, you’re really (like, really) missing out. Usually, I’m not a huge fan of doughnuts, but these are to-die-for. No joke.

Apple hill is a bit of a trek from our house, and we only make it up about once a season, which definitely doesn’t satisfy my craving. So, this year I decided to take a stab at a baked, copy-cat recipe. I am no Betty Crocker, but I’m actually quite happy with how these turned out.

This recipe is the (new) apple of my eye. Enjoy!


2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon apple pie spice
½ teaspoon nutmeg
A pinch of salt
½ cup apple cider
¼ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon butter, melted

For the toppings

¼ cup white sugar
¼ cup brown sugar
1 tablespoon cinnamon
3 Tablespoons butter, melted


Preheat the oven to 325 degrees. Mix the dry ingredients in a bowl, and then add in the wet ingredients and blend well. Lightly grease and fill the doughnut pan with the dough and put in the oven to cook for 8-10 minutes.

Pro tip: put the dough into a ziploc bag and cut off the corner, it will be easier (and cleaner) when you distribute in the pan.

Once the doughnuts have cooled, coat with melted butter and dip in the cinnamon sugar mixture.

xx, jordan


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