Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
10 mins. to 12 mins.
Total time:
40 mins. to 52 mins.
Yield:
6 doughnuts
These cake-type doughnuts are a traditional New England harvest treat — apple-y, tangy, and delicious. Our version is baked, not fried; but don't worry, you'll never miss the extra fat! The shiny cider glaze on top is both tasty, and pretty.
Volume Ounces Grams

Doughnuts

  • 2 tablespoons soft butter
  • 2 tablespoons vegetable oil
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons boiled cider or thawed frozen apple juice concentrate
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 cup Hi-maize Fiber
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup milk

Glaze

  • 3 tablespoons boiled cider or thawed frozen apple juice concentrate*
  • 1 1/2 cups sugar
  • 2 tablespoons corn syrup or honey
  • 1/4 cup water
  • *If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.

Directions

  1. 1) To make the doughnuts: Preheat the oven to 400F. Grease a standard doughnut pan.
  2. 2) Beat together the butter, oil, sugar, salt, and spices.
  3. 3) Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.
  4. 4) Whisk together the baking powder, baking soda, Hi-maize, and flour.
  5. 5) Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour.
  6. 6) Spoon the batter into the pan, smoothing the tops.
  7. 7) Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into one comes out clean.
  8. 8) Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool.
  9. 9) To make the glaze: place all the glaze into a saucepan.
  10. 10) Cook over medium heat, stirring frequently, until the sugar is dissolved.
  11. 11) Bring the mixture to a boil, cover the pan, and boil for 3 minutes
  12. 12) Remove the cover and boil for a few more minutes, until the syrup reaches soft ball stage, 240F on an instant-read thermometer.
  13. 13) Remove from the heat, and cool slightly.
  14. 14) Carefully dip the doughnuts in the warm syrup; reheat the syrup if it's thickened too much. If you dunk them completely, place them on a piece of greased parchment or waxed paper, to set. If you dip just the tops, place them on a rack. Top immediately with chopped nuts, if desired. Note: any extra syrup will hold for up to a week, covered, in the refrigerator.
  15. Yield: 6 doughnuts.

Tips from our bakers

  • To top the doughnuts with cinnamon sugar or a creamy cider glaze, visit our doughnut tips page.