Made With Downeast Cider Pumpkin Blend Cider & Topped with Pumpkin Spice Sugar
I am going to give myself a pat on the back for these bad boys. This was my first attempt at making doughnuts and holy moly was I impressed. They were light and fluffy with just the right amount of chewiness that I am looking for in a doughnut.
I was also super excited to use Downeast Cider House's (@downeastcider) Pumpkin Blend. This is a hot commodity in the fall and does not linger long in liquor stores. Since I work for a craft beer and spirits distributor in New Jersey, I was lucky to get my hands on a couple cans of this liquid gold along with a can of Downeast's Cider Donut Cider. Although I will not be drinking them, I am looking forward to using them in future fall inspired recipes.
Stay tuned tomorrow for the recipe! If your taste buds are itching to have you make doughnuts after seeing this post, go fire up your Amazon Prime (@amazon) and grab yourself a set of Wilton (@wiltoncakes) Non-Stick 6-Cavity Donut Baking Pans!
INGREDIENTS
DOUGHNUTS:
12oz can pumpkin hard cider
2 cups whole wheat flour
1 tsp baking soda
¾ tsp baking powder
1 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp nutmeg
⅛ tsp clove
¼ tsp sea salt
½ cup brown sugar
½ cup granulated sugar
1 large egg, room temperature
½ cup almond or oat milk, room temperature
1 tsp vanilla extract
2 tbsp unsalted butter, melted
Yields approx. 18 doughnuts
TOPPING:
1 cup granulated sugar
1 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp nutmeg
⅛ tsp clove
6 tbsp unsalted butter, melted
DIRECTIONS
Reduce the hard cider: In a small saucepan, bring the cider to a boil and then reduce heat to a simmer. Simmer on low heat for about 20-25 minutes, or until there is about ½ cup left in the saucepan. Set aside to cool for 10 minutes.
Preheat oven to 350°F. Grease the doughnut pan(s) with unsalted butter. Set aside.
In a medium mixing bowl, sift the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, clove, and salt together. Set aside.
In the bowl of a stand mixer, mix the reduced cider, melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract on medium-low speed. While the mixer is on, gradually pour in the dry ingredients and mix until just combined. Scrape down the sides of the bowl as needed and mix until combined and no lumps remain.
Spoon the batter into the prepared doughnut pan(s).
Bake for 10-11 minutes or until the edges and tops are light golden brown. To test if they are done, poke a finger into the tops of the doughnuts. If they bounce back, they are done. Allow to cool for 2 minutes in the pans before transferring them to a wire rack to cool completely. Re-grease the pan(s) and continue with the remaining batter.
Coat the donuts: Combine the granulated sugar, pumpkin pie spice, cinnamon, nutmeg, and clove in a medium bowl. Once cool enough, baste both sides of each doughnut with melted butter with a basting brush. Then, generously dunk them in the pumpkin spice sugar topping.
Serve immediately or store in an airtight container at room temperature for up to 2 days or up to 5 days in the refrigerator.
