You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed, spiced-cider doughnut treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas. These are also delicious tossed with cinnamon-sugar instead of glazed.–Rick Rodgers
LC Nostalgia in Reverse Note
If you don’t have actual memories of idyllic autumn mornings spent driving along two-lane highways with fog hanging low beneath trees colored crimson and rust, stopping at every farmstand for cider doughnuts, this recipe is certain to compensate for that.
Spiced Cider Doughnuts
- Quick Glance
- 1 H
- 1 H, 35 M
- Makes 12 doughnuts and 12 holes
Special Equipment: doughnut cutter 3 inches in diameter, deep-frying thermometer
IngredientsEmail Grocery List
Recipe Testers Reviews
This recipe produces doughnuts that are better than any I have had, from Vermont to the northern Connecticut farmstands. If you don’t have a means to grind fresh nutmeg, please go out and buy a microplane or some other specialty microgrinder for the whole pod. That is truly, truly the essence of these addictive little gems.
These are not yeast donuts, and that is an important distinction. Doughnuts leavened with egg and bicarbonate produce a heartier crust and an amazing crumb, perfect for a spiced doughnut that you want to really taste. Some testing tips: First, you should use a doughnut cutter. Removing the right proportion from the center (the hole) is important to the overall doneness of the doughnut. The center will be raw otherwise. Also, 350 degrees is a little hot. I lowered the temperature to 325. I was then able to cook the donuts a little longer, developing a rich, deep brown on the outside, which also gave the doughnut time to cook fully through. This doughnuts’ composition fully complements a very rich, deep brown crispiness on the outside. That is the best part for me.