Apple Cider Doughnuts
Autumnal doughnuts are easy to assemble using our exclusive mix. For an extra flourish, sprinkle the doughnuts with finely chopped toasted walnuts while the glaze is still moist.
- 5 Tbs. unsalted butter, melted and cooled slightly
- 2 eggs
- 1/2 cup (4 fl. oz./125 ml) milk
- 1 box apple cider doughnut mix (includes doughnut mix and glaze mix)
- 2 Tbs. plus 2 tsp. milk
- Finely chopped toasted walnuts for garnish (optional)
Preheat an oven to 375°F (190°C). Lightly grease the wells of a doughnut pan.
In a large bowl, stir together the butter, eggs and milk. Add the doughnut mix and stir until well combined.
Pour 2 Tbs. batter into each well of the doughnut pan and spread evenly with a small offset spatula. Bake until the edges are golden and a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then invert the pan onto the rack and lift off the pan. Wipe the pan clean and repeat the process twice with the remaining batter.
Place the glaze mix in a small bowl. Add the milk and stir until well combined. Let the doughnuts cool completely, then dip them, top side down, into the glaze. Return to the wire rack, sprinkle with the walnuts, and set aside to allow the glaze to set, 10 to 15 minutes. Makes 18 doughnuts.
Williams-Sonoma Test Kitchen