Maple-Cider Oven Doughnuts

Hard cider adds zip to this traditional Vermont doughnut.

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Hard cider adds zip to this traditional Vermont doughnut.




  • 1 12-oz. bottle hard cider
  • 1 cup maple syrup, divided
  • 2 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large egg, lightly beaten
  • 1/4 cup butter, melted
  • 1/2 cup low-fat buttermilk


  • 1/2 cup maple sugar or brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 cup butter, melted


To make Doughnuts: Bring hard cider and 1/4 cup maple syrup to a boil in small saucepan over medium-high heat. Cook 30 minutes, or until mixture has cooked down to 1/3 cup. Cool.

Preheat oven to 350°F, and coat 12-cup doughnut or muffin pan with cooking spray.

Mix together flour, cinnamon, baking soda, baking powder, and salt in medium bowl. Make well in center, and add egg, melted butter, remaining 3/4 cup maple syrup, buttermilk, and hard cider syrup; mix until just combined.

Scoop batter into prepared molds, and bake 15 to 20 minutes, or until Doughnuts spring back when lightly touched. Cool.

To make Topping: Combine maple sugar and cinnamon in small bowl. Pour melted butter into shallow soup plate. Dip top of each Doughnut into melted butter, then dip into sugar mixture.

Nutrition Information

  • Calories 258
  • Carbohydrate Content 42 g
  • Cholesterol Content 37 mg
  • Fat Content 8 g
  • Fiber Content 0.5 g
  • Protein Content 3 g
  • Saturated Fat Content 5 g
  • Sodium Content 319 mg
  • Sugar Content 25 g