COMFORTING

Fall brings with it a sense of nostalgia for many of us, and nothing captures that feeling quite like the smell of freshly made apple cider donuts. These sweet treats have become a staple of the season, with their warm cinnamon-sugar coating and soft, cake-like texture. I have so many fond memories of my childhood, traveling to local farm stands to bustling pumpkin patches as soon as the air turned crisp in late September. Just one bit into an apple cider donut brings back memories of fresh air, colorful foliage, and child-like hayrides. I developed this recipe hoping it could act as a portal back to these warm-and-fuzzing feelings. And if your someone who doesn’t have these memories I described, I hope you start a new tradition with these donuts until overtime, they will to hold a special place in our hearts.

Yield: 12 donuts

Active Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

For the batter: 

• 1 ½ cups all purpose flour 

• 1 cup cake flour 

• 2 tsp baking powder

• 3 tsp ground cinnamon 

• ½ tsp nutmeg 

• ¼ tsp allspice 

• 1 tsp salt 

• 1 ½ cup salted butter; softened 

• 1 ¼ cup brown sugar 

• 1 cup granulated sugar 

• 3 eggs 

• 2 tsp vanilla extract 

• ½ cup apple cider 

• ¼ cup buttermilk 

For the sugar: 

• 1 tbsp ground cinnamon 

• ½ cup granulated sugar 

• ¼  tsp nutmeg

1. Preheat the oven to 325 degrees. 

2. In a bowl, whisk together the all purpose flour, cake flour, baking powder, cinnamon, nutmeg, allspice, and salt. 

3. In the bowl of an electric mixture, cream together the butter, brown sugar, and granulated sugar on medium speed for about two minutes. 

4. Add the eggs one at a time, fully incorporating at low speed between each addition. Add the vanilla extract and incorporate on low speed. 

5. Add the flour to the butter mixture and beat on low speed until incorporated. Pour in the buttermilk and apple cider and beat on low speed for about 1 minute until a smooth and incorporated batter forms. 

6. Grease a donut pan and fill each with batter. 

7. Bake for 25 minutes. Let the donuts cool for 15 minutes in the pan before removing. 

8. In a bowl, whisk together the sugar, nutmeg, and cinnamon. 

9. Dip each donut into the sugar mixture to fully coat.