Print

Light Apple Cider Donuts with Easy Maple Glaze

light apple cider donuts with easy maple glaze - featured image
Print Recipe

These light apple cider donuts with easy maple glaze are tender, spiced just right, and not heavy. A simple trick involving reduced apple cider and a careful balance of ingredients creates a fluffy texture with bold apple flavor, topped with a rich maple glaze.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) buttermilk
  • 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) pure maple syrup
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Simmer gently for 12-15 minutes, stirring occasionally, until reduced to about 1/4 cup. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Lightly grease a donut pan with butter or non-stick spray.
  3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, whisk together egg, buttermilk, cooled reduced apple cider, melted butter, and vanilla extract until smooth and slightly frothy.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until flour disappears (10-12 strokes). Do not overmix; a few lumps are okay.
  6. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into each donut cavity, filling about 2/3 to 3/4 full.
  7. Bake for 10-12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean or with a few moist crumbs. Cool in pan for 3-4 minutes, then transfer to a cooling rack.
  8. While donuts cool, make the glaze: In a small bowl, whisk together maple syrup, sifted powdered sugar, and 2 tablespoons heavy cream until smooth. Add remaining cream if too thick, or more powdered sugar if too thin.
  9. When donuts are cool enough to handle but still warm (about 5 minutes out of oven), dip the top of each donut into the glaze. Let excess drip off, then place glazed-side up on cooling rack. Let set for about 10 minutes.
  10. Serve warm or at room temperature. Best the day they are made.

Notes

Don’t skip reducing the cider; it concentrates flavor. Use room temperature egg and buttermilk for best texture. Glaze while donuts are still warm for better adherence. Overmixing batter leads to tough donuts. Store unglazed donuts in freezer for up to 3 months; glaze after thawing.

Nutrition

Keywords: apple cider donuts, maple glaze, baked donuts, fall recipe, apple cider, donuts

Find it online: https://bitesienna.com/light-apple-cider-donuts-with-easy-maple-glaze/