There was a time when I totally pooh-poohed non-booze apple cider.

“It’s just fresh apple juice, right?” AKA the least interesting choice of juices among what’s usually available at the store. Why would that be exciting?

Well, it turns out that the “apple juice” that is commercially produced bears little resemblance to the cider anymore. It’s been filtered until the flavor and nuance are gone – not to mention the freshness. The tiny particles of apple that make apple cider cloudy or even opaque bring you a bright, less sweet and fresh-out-of-the-orchard flavor. But that fresh-from-the-orchard flavor doesn’t last long, so now is the time to get it.

We used apple cider and applesauce that we made to create these donuts:

Of course, we were also sipping big cups of cold cider the entire time

Here’s what you need:
1/3 cup vegetable oil
3 eggs
1 1/4 cups sugar
1 cup homemade applesauce
4 Tbsp. fresh apple cider
1 1/2 tsp. vanilla
1 tsp. cinnamon
1 1/2 tsp. kosher salt
1 1/2 tsp. baking powder
1 3/4 cups plus 2 Tbsp. AP flour

For the glaze:
3/4 cup powdered sugar
1-2 Tbsp. fresh apple cider

Preheat the oven to 350 degrees and lightly spray two donut pans with nonstick cooking spray.

In one bowl, stir together the oil, eggs, sugar, applesauce, cider and vanilla.

In a larger bowl, stir together the cinnamon, salt, baking powder and flour. Add the liquid mixture into the solid mixture and mix with as few strokes as are possible – 10-12 should do it. There will be some lumps – they will work themselves out. Allow to rest for 5 minutes.

Spoon into the donut pan and bake for 15-18 minutes, or until golden brown and a tester comes out clean. Allow to cool completely before adding the glaze.

To make the glaze, start with the full amount of sugar and 1 Tbsp. of cider. Use a fork to combine, and add more cider until it is no longer runny, but still liquid. Dip the donuts in, allowing excess to run off, before allowing to set on a wire rack.