Burnt Maple, Apple Cider, Donuts Recipe

Reduce the cider

Place 1/2 cup apple cider in a small saucepan over medium heat. Simmer until reduced to about 2 tablespoons (about 8–10 minutes). Remove from heat and cool to warm.

Whisk dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, 1 tsp ground cinnamon and 1/4 tsp nutmeg until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 2 large eggs lightly, then add 1 cup buttermilk, the cooled 2 tablespoons reduced apple cider, 4 tbsp melted butter and 1 tsp vanilla extract. Mix until homogeneous.

Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula until just combined — batter should be thick but pourable. Do not overmix; a few small lumps are fine. If batter is too stiff, add up to 2 tbsp more buttermilk.

Rest

Cover the bowl and let the batter rest at room temperature for 20–25 minutes to relax the gluten and allow flavors to marry.

While batter rests, make the apple jam. Place 2 peeled/cored/finely diced apples, 1/4 cup granulated sugar, 1 tsp lemon juice and 1/4 tsp cinnamon in a small saucepan over medium heat. Cook, stirring occasionally, until apples are soft and mixture is thick and jam-like, about 10–12 minutes. Mash lightly with the back of a spoon if needed. Remove from heat and cool to room temperature.

Heat oil

Pour 4 cups neutral oil into a deep, heavy saucepan or Dutch oven to a depth of about 2 inches. Heat oil over medium to medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily.

Fry donuts

Using a small ice cream scoop or two spoons, drop about 1.5–2 tablespoon portions of batter into the hot oil to make small round donuts (donut holes style) or pipe into rounds if preferred. Fry in batches, careful not to overcrowd, until golden brown, about 1.5–2 minutes per side. Turn once with a slotted spoon or spider to ensure even color. Remove to a wire rack set over a baking sheet lined with paper towels to drain briefly.

Insert jam (optional)

If using apple jam, transfer jam to a piping bag fitted with a small round tip. When donuts are cool enough to handle but still warm, use the tip to inject about 1 teaspoon jam into the center of each donut. Return donuts to the rack for 2–3 minutes.

Sugar-cinnamon finish

Mix 1/2 cup granulated sugar with 1/2 tsp ground cinnamon in a shallow bowl. While donuts are still warm (but not hot), gently toss or roll them in the sugar-cinnamon mixture until lightly coated. Set aside on the rack.

Burn and reduce maple

In a small heavy skillet over medium-high heat, pour 3/4 cup pure maple syrup. Let it come to a simmer and cook, swirling occasionally, until it darkens slightly and develops a deeper caramel color and aroma — about 6–8 minutes. Watch carefully to avoid burning beyond bitter; you want a deep amber. Remove from heat and immediately stir in 2 tbsp unsalted butter until melted.

Combine cider and maple

In a small saucepan, combine 1/2 cup apple cider and the burnt maple-butter mixture. Bring to a gentle simmer and reduce until the combined liquid measures about 1/3 cup and is syrupy, about 6–8 minutes. Remove from heat and cool slightly.

Finish glaze

Whisk together 1 1/2 cups sifted powdered sugar and 1/4 tsp fine sea salt in a bowl. Gradually whisk in the warm maple-cider reduction and 1/2 tsp vanilla extract until smooth and glossy. If glaze is too thick, add 1 tsp warm cider or warm water at a time until it reaches a dipping consistency; if too thin, whisk in a little more powdered sugar.

Glaze the donuts

Place cooled, sugared donuts on a wire rack over a baking sheet. Dip each donut top-first into the warm glaze, letting excess drip back into the bowl. For a thicker coating, allow glaze to set briefly (30–60 seconds) and dip again. Transfer glazed donuts back to rack to set for 10–15 minutes before serving.

Serve donuts slightly warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 24 hours (glaze may soften sugar coating). Reheat gently in a 300°F (150°C) oven for 4–6 minutes to refresh.