Baked Buckwheat Apple Cider Doughnuts

Baked Buckwheat Apple Cider Donuts

Recipe by Ellie Markovitch
Course: Dessert, Breakfast, Snack


Prep time


Cooking time





Baked doughnuts! Included here are recipes for Apple Butter and Boiled Cider. Both are used in this recipe and are great pantry staples for adding flavor to many baked goods, drinks, frosting, caramels, a topping for hot cereal, etc.
* Substitute apple sauce and molasses if time is short for making the apple butter and boiled cider. The apple flavor will be less potent.



  • Doughnuts
  • Preheat oven to 425℉.
  • Mix flours, salt, baking powder, soda, and spices in a medium bowl.
  • In a large bowl, by hand or by mixer, cream oil, brown sugar, eggs, apple butter and boiled cider.
  • Grease and flour doughnut pans. Spoon dough into the pans (or use a piping bag).
  • Bake for about 11-12 minutes.
  • Remove from the oven and let rest for 7 minutes. Loosen from pans and turn out onto a rack to cool.
  • To add a cinnamon or cinnamon-sugar topping, dip the doughnuts in melted butter and roll in the sugar mixture.
  • Apple Butter
  • Core as many apples as will fit in a slow cooker, removing seeds but not peels.
  • Add apples to cooker with about ½ cup of water.
  • Cook for about 24 hours on low until it reduces to about half.
  • An immersion blender works well to puree the apples.
  • Can be canned without adding sugar.
  • Boiled Cider
  • Aka Cider Syrup or Apple Molasses – just apple cider that has been cooked down.
  • Simmer 1 quart of Apple Cider in a pot for about 4-6+ hours.
  • It will be ready when it reduces to about 1½ cups and is like a syrup that coats the back of a spoon – it will thicken as it cools.
  • Can be refrigerated or canned.

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia