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Cider & Spice Doughnuts
Get all the flavors of fall with this delightful doughnut recipe complete with Peach Cider.
It’s here! The season of pumpkin spice and everything nice! There are so many things I love about fall, and pumpkin spice definitely tops the list. All season long, I try to soak in as much of it as possible. Lattes, muffins, pies…so this fall, I decided to create a pumpkin spice-inspired platter board piled with autumn goodies, including spiced cider doughnuts, pumpkin spice Rice Krispies treats, and salted caramel macarons. I also created a Halloween version with chocolate skulls and candy corn Rice Krispie treats. Both were so much fun to create. So pick your poison, scary or sweet, but no matter the platter, greet guests with ‘treat or treat!’
FOR THE SPICED PEACH CIDER DOUGHNUTS
While in Fredricksburg for Oktoberfest this fall, we picked up some farm-fresh peach cider. We could hardly wait to try it out, so this past weekend, we mulled hot peach cider and tried our hand at a recipe for spiced cider doughnuts. Below are the delicious results!
Cider & Spice Doughnuts
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
Ingredients
- 2 cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon sea salt
- 2 teaspoons cinnamon (plus1 teaspoon if dusting with cinnamon sugar topping)
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 10 tablespoons butter (plus 6 tablespoons if dusting with cinnamon sugar topping)
- ¾ cup light brown sugar
- ¼ cup granulated sugar (plus ½ cup if dusting with cinnamon sugar topping)
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup peach cider, reduced
- ¾ cup powdered sugar (if using icing for doughnut topping)
- 3 tablespoons half and half (if using icing for doughnut topping)
- ½ cup crushed pecans (optional, for topping doughnuts if using icing)
Instructions
- Heat the oven to 350 degrees. Lightly grease your doughnut pan with nonstick spray.
- In a medium bowl, add the flour, baking powder, salt, nutmeg, allspice, and 2 teaspoons of the cinnamon. Whisk to combine. Set aside.
- Using a stand mixer, cream brown sugar, 10 tablespoons butter, and 1/4 cup granulated sugar on medium speed for ~ 3 minutes. Add the eggs one at a time, and then beat in the vanilla extract.
- With the mixer off, add the flour mixture to the creamed mixture and blend until incorporated. Turning the mixer to low, beat in the cider slowly.
- Using a disposable piping bag (or a Ziploc bag with an opening cut in a corner) pipe the batter into prepared doughnut pan, filling each mold about 2/3 of the way full.
- Bake ~12 to 14 minutes until a toothpick inserted into the center of the thickest portion comes out clean.
- While the doughnuts bake, prepare your toppings. I used a combination by topping half of the doughnuts with a cinnamon sugar topping and half with an icing topping.
- For the cinnamon sugar topping, whisk the remaining 1/2 cup of 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. Once doughnuts have cooled, dip each doughnut in the bowl of butter, then dip them in the cinnamon sugar while they are still warm.
- If using icing, in a small bowl, slowly add the half and half to the powdered sugar, stirring as you do. Add half and half until you have desired consistency for your icing. Once doughnuts are ready, pour icing lightly over doughnuts then sprinkle with cinnamon and crushed nuts.
- Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
- Top the doughnuts, as desired.
FOR THE BOARDS
For the pumpkin spice board, I added salted caramel macarons, pumpkin spice Rice Krispie treats, and caramels. Pecans, almonds, peanut butter filled pretzels, caramel corn, sea salt dark chocolates, and peanut brittle make great additions, too.
For the Halloween board, I made chocolate cake skulls filled with toffee bits (frozen snickers chunks make great fillers, too - make sure the candy is frozen first, or they will melt in your cake!). For the skull mold, check out William Sonoma, Sur La Table, Target, or Amazon (Affiliate link included. As an Amazon Associate, I earn from qualifying purchases but provide alternatives so you can choose for yourself.) For the Halloween Rice Krispie treats, add chopped up candy corn pieces, shape the treat into a triangle, and dip them in white chocolate to give the appearance of an over-sized candy corn.
This season, hoping you ‘treat yo’self’ with pumpkin spice and wishing you and yours everything nice!
XOXO,
