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Growing up in Maine, I would often visit orchards in the fall with my elementary school classes to pick apples, press cider and munch as many apple cider doughnuts as we could get our tiny hands on. Of course, the doughnuts were always the highlight of the trip for me. Luckily I’m an adult now, so I can pick apples more than once a year and make these delicious homemade doughnuts anytime I want. This recipe is almost too easy—you’ll have fresh, sweet doughnuts in half an hour or less! —AS
MAKES 6
1 cup (125 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp (6 g) ground cinnamon, divided
¼ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp salt
½ cup (124 g) applesauce
½ cup (100 g) granulated sugar
¼ cup (60 ml) apple cider
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) melted coconut oil
¾ cup (98 g) powdered sugar, for coating
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the flour, baking powder, baking soda, 1 teaspoon of the cinnamon, nutmeg, ginger and salt.
In a separate mixing bowl, whisk together the applesauce, granulated sugar, apple cider and vinegar. Mix the dry ingredients into the wet ingredients about a cup (120 g) at a time, stirring to combine. Pour in the melted coconut oil and whisk to incorporate. Let the mixture set while you grease a 6-mold doughnut pan.
Once the pan is greased and the oven is preheated, pour the mixture equally between the 6 doughnut molds and bake for 15 minutes. While the doughnuts bake, whisk together the powdered sugar and remaining 1 teaspoon cinnamon in a wide dish.
When the doughnuts finish cooking, move them to a cooling rack to cool slightly and then roll them in the powdered sugar mixture until they’re completely coated. Enjoy immediately!
Leftover doughnuts last for 1 to 2 days in an airtight container on the counter but are best enjoyed fresh.
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