Top the donuts with the streusel topping.īake the donuts for 12-15 minutes, rotating the pans halfway through, or until golden brown and cooked through.

The mixture is ready when it can stick together when pinched between two fingers.

Cut the cold butter in until the mixture is crumbly and the butter is evenly distributed.

Combine the oats, spices, flour, sugars, and salt in a bowl.

Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way full.

With the mixer running, slowly stream in the apple cider and mix until the batter is smooth and well combined.

Add the flour mixture and mix on low speed until incorporated.

Scrape down the bowl and add in the vanilla.

Add the eggs and mix until incorporated.

In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy, about 2 minutes.

In a bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

Preheat the oven to 350☏ and coat two 6-count donut pans with nonstick spray.

While sitting out on a back porch on a cool October morning. They are, of course, best enjoyed fresh and warm soon after they are baked, but I can attest to the fact that they are still fabulous warmed up in the oven or microwave.Īlongside a cup of hot coffee. Oh, and I’m speaking from experience here when I say that you can make these ahead. Meaning, you won’t really know they’re there, but you can TASTE them.

When the donuts bake, the apples get super soft and sort of just melt into the batter. I know actual apples are not at all traditional in an apple cider donut and you CAN leave them out if you want, but I have to say, they add awesome flavor to these donuts. Well, that and the grated fresh apples inside. So! I made a spiced and sweet crumb topping for the donuts, and I have to say, they might just make them. Of course, right? Since when can I leave well enough alone?

I also knew that I wanted to make them with a twist.

I’ve had success with baked donuts in the past, and I was confident I could come up with something that was reminiscent of the fried versions I love so much from the farm stand. Since I loathe deep frying at home and only break it out for special occasions, I knew I wanted these to be a baked donut. So, with all that said, you KNEW I had to create my own version at home. If you happen to snag one fresh, they are warm and fluffy and pretty much a piece of pure heaven. They’re sweet and apple-y and usually coated in cinnamon sugar. The feeling I get when I see them set out for the first time each fall can only be described as how a kid feels on Christmas morning. And while I wish I could enjoy them year round, I do like how their limited availability makes them feel special. Right?Īpple cider donuts are such a special treat and only available in September and October. I’m usually buying it alongside a bounty of fresh fruit and veggies, though. Is there anything better than a warm apple cider donut this time of year?Īll of our local farm stand sell them, along with an array of other tempting baked goods and pastries, and every time I’m there, I have to buy one.

Apple crumb donuts