Apples and cinnamon is one of the quintessential flavor combinations of fall, and with this dynamic duo everywhere this time of year, how can you choose which treat to indulge in first? Why not apple crumb and apple cider doughnuts—together!
For the doughnuts
- 1 ¼ cups apple cider
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 2 cups apples, peeled and diced
For the crumb topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, melted
- Simmer apple cider in a small saucepan, on low-medium heat for 15–20 minutes. Allow it to cool in the refrigerator.
- Preheat oven to 350°F, and spray a doughnut pan with nonstick spray.
- Prepare the topping by stirring together all of the crumb ingredients with a fork, and set aside.
- Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. In another bowl, whisk together the egg, melted butter, brown sugar, and granulated sugar, until smooth. Whisk in the buttermilk, vanilla, diced apples, and ½ cup of the apple cider.
- Pour the wet ingredients into the dry ingredients, and very gently mix together with a whisk. Some small lumps may remain, but not many.
- Fill each space in the pan about ¾ of the way full. Sprinkle the crumb topping evenly onto the doughnut batter, and bake for 9–10 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the doughnuts to cool in the pan slightly, and then transfer to a wire rack or serving tray when they are cool enough to handle.
For more delicious fall recipes, visit americanlifestylemag.com/recipes.