Make any day, Doughnut Day.

Lets be honest, every day is doughnut day. They have become ever so popular across the nation in the last few years and even more abundant inside my belly. They are just too good! With fall around the way, we got the years first apples and cider and went to town.

We set out today to take the doughnut to the oven. We wanted to take the fryer out of it (although those ones are really good too) and put our Baking Steel to the test. With a yeast raised dough similar to a light biscuit we let this dough proof much longer than most doughs to develop some great flavor. With the addition of some fun toppings we made too many doughnuts (Yes, I said it) for us to eat in one day, so we boxed some up of our friends.

So get into the kitchen, make some delicious doughnuts, and make some new friends. It'll be worth it, I promise.

-Chef Craig

Baking Steel Doughnuts

2 cups apple cider, reduced to 1 cup

2 cups all-purpose flour

1½ teaspoon baking powder

1½ teaspoon baking soda

2 teaspoon cinnamon

1/2 teaspoon salt

1 large egg

2 tablespoons salted butter, melted

⅔ cup light brown sugar

½ cup buttermilk

2 tsp dry yeast

2 tablespoons apple sauce, naturally sweetened - no sugar added

1 teaspoon vanilla extract


1. Combine all dry ingredients. Mix thoroughly.

2. Add in reduced cider, milk, egg and mix with dough hook for 3 minutes to incorporate.

3. Let dough rise for 2 hours until proofed double.

4. Knock dough down, and knead some flour if dough is too wet. Roll dough to 1/2" thick. Using ring cutter, cut doughnuts and holes out and place onto parchment or silpat. Proof again for an hour.

5. Brush tops with buttermilk or egg wash and bake for 12 minutes at 375 degrees.

6. Top with anything you'd like or just eat them plain!


-Cinnamon Sugar- melt butter, add granulated sugar and cinnamon until coarse

-Dulce de leche- simmer can of sweetened condense milk submerged in water for 2 hours and remove

-Cider Glaze- reduce cider down to syrup and whisk in butter until emulsified

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