Vermont-Inspired Apple Cider Doughnuts with Maple Glaze
Experience the taste of spring in Vermont with these delightful Apple Cider Doughnuts, infused with the rich flavors of apple butter and warm spices. These moist and fluffy mini-Bundt cakes are perfectly shaped and beautifully glazed with a sweet maple syrup coating, making them the ideal treat for brunch or dessert. Inspired by local cider mills and sugarhouses, this recipe pays homage to traditional flavors while being easy to make at home. Whether you serve them warm from the oven or enjoy them the next day, the comforting aroma and satisfying taste will transport you to the heart of the Vermont countryside.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose white flour
2 cups (sifted)
baking powder
1 1/2 teaspoons
baking soda
1 1/2 teaspoons
salt
1/2 teaspoon
ground cinnamon
2 teaspoons
large egg
1 (lightly beaten)
packed brown sugar
2/3 cup
apple butter
1/2 cup
pure maple syrup
1/3 cup
apple cider
1/3 cup
nonfat plain yogurt
1/3 cup
vegetable oil
3 tablespoons (canola preferred)
confectioners' sugar
1 1/4 cups (sifted)
pure vanilla extract
1 teaspoon
pure maple syrup
1 1/3 cups
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Vermont-Inspired Apple Cider Doughnuts?
These are delightful, moist, and fluffy mini-Bundt cakes infused with apple butter, warm spices, and apple cider, finished with a sweet maple syrup glaze.
Are these doughnuts fried or baked?
These doughnuts are baked, which makes them easier to prepare at home and gives them a cake-like texture similar to mini-Bundt cakes.
Can I use a regular doughnut pan instead of a mini-Bundt pan?
Yes, a standard doughnut pan can be used if you do not have a mini-Bundt pan; just monitor the baking time as it may vary.
What makes these doughnuts Vermont-inspired?
The recipe uses iconic Vermont flavors such as pure maple syrup, apple cider, and apple butter, reminiscent of local cider mills and sugarhouses.
What is the role of apple butter in this recipe?
Apple butter provides a concentrated apple flavor and contributes to the moist, tender crumb of the doughnuts.
Can I use store-bought apple cider?
Yes, store-bought apple cider works perfectly for this recipe. For the best flavor, look for unfiltered cider.
Can I substitute Greek yogurt for nonfat plain yogurt?
Yes, plain Greek yogurt is an excellent substitute for nonfat plain yogurt in this recipe.
What kind of flour is best for these doughnuts?
The recipe calls for sifted all-purpose white flour to ensure the doughnuts are light and fluffy.
Is the glaze made with real maple syrup?
Yes, the glaze uses pure maple syrup combined with confectioners' sugar and vanilla for an authentic Vermont taste.
How do I store these apple cider doughnuts?
Store them in an airtight container at room temperature for up to 2 days for the best quality.
Can I freeze these doughnuts?
Yes, you can freeze the unglazed doughnuts for up to 3 months. Thaw them at room temperature and apply the glaze before serving.
What type of oil is recommended?
The recipe suggests using vegetable oil, with canola oil being the preferred choice for its neutral flavor.
Why does the recipe use both baking powder and baking soda?
The combination of both leavening agents ensures a proper rise and a light, airy texture for the baked doughnuts.
Can I make these doughnuts gluten-free?
You can attempt to substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend.
Is it necessary to sift the confectioners' sugar?
Sifting the confectioners' sugar is recommended to ensure the maple glaze is smooth and free of lumps.
How many ingredients are in this recipe?
There are 15 ingredients used in this recipe, including the components for the doughnut batter and the maple glaze.
Can I use white sugar instead of brown sugar?
Packed brown sugar is used to add moisture and a hint of molasses flavor; switching to white sugar may result in a drier doughnut.
Should the egg be at room temperature?
While not strictly required, using a room-temperature egg helps it incorporate more easily into the batter.
How do I know when the doughnuts are done baking?
The doughnuts are done when they are golden brown and a toothpick inserted into the center comes out clean.
Can I serve these doughnuts for brunch?
Absolutely! Their sweet maple and apple flavors make them an ideal addition to a brunch menu.
Is there a substitute for apple butter?
If you do not have apple butter, you can use unsweetened applesauce, though the apple flavor will be less intense.
How much cinnamon is in the recipe?
The recipe calls for 2 teaspoons of ground cinnamon to provide a warm, spiced aroma.
Can I add nuts to the doughnuts?
Yes, chopped pecans or walnuts would make a great addition to the top of the glazed doughnuts for extra crunch.
Is the maple syrup used in the batter too?
Yes, 1/3 cup of pure maple syrup is included in the batter to provide sweetness and flavor throughout the doughnut.
How do I prevent the doughnuts from sticking to the pan?
Be sure to thoroughly grease your mini-Bundt or doughnut pan with non-stick spray or butter before filling with batter.
Can I use apple juice instead of cider?
You can use unsweetened apple juice if cider is unavailable, though the flavor profile will be lighter.
What is the best way to apply the glaze?
Wait for the doughnuts to cool slightly, then dip the tops into the maple glaze or drizzle it over them while they are on a wire rack.
Can I make the batter ahead of time?
It is best to bake the batter immediately after mixing to ensure the leavening agents work effectively for the best rise.
Does this recipe contain dairy?
Yes, the recipe uses nonfat plain yogurt. For a dairy-free version, you could substitute a plant-based yogurt.
How long does it take to prepare the glaze?
The glaze is very quick to make, requiring only the whisking together of confectioners' sugar, vanilla, and maple syrup.