Apple Cider Donut Madeleines
I think an apple cider donut is one of the quintessential treats of early fall, so naturally, I wanted to create a madeleine in its honor!
There’s just enough spice in each bite to give you that cozy sense of warmth, while the madeleine itself stays fluffy and light. And that wonderful light crunch comes from the spiced sugar coating. To keep things simple, these aren’t fried! Although, if that’s your thing, have at it.
I have distinct memories from childhood of stopping at the Apple House in Linden, Virginia, on adventures with my Dad, and gosh, I could never get enough of those apple cider donuts. This madeleine is my little ode to them.
this makes about 32
Ingredients for Apple Cider Donut Madeleines
for the batter:
½ Cup + 2 Tablespoons Butter, melted & cooled
¼ Cup Apple Cider (reduced, see instructions)
1/4 Cup Neutral Oil
¼ Cup Brown Sugar
¼ Cup Granulated Sugar
3 Eggs
1 Teaspoon Vanilla Extract
1 ½ Cup All Purpose Flour
½ Teaspoons Salt
⅛ Teaspoon Ground Nutmeg
⅛ Teaspoon Ground Cinnamon
⅛ Teaspoon Ground Ginger
1 ½ Teaspoon Baking Powder
2 Tablespoons of Honey
for the coating:
½ Cup Butter (melted)
1 Cup Granulated Sugar
1 Tablespoon Ground Cinnamon
⅛ Teaspoon Ground Cinnamon
⅛ Teaspoon Ground Ginger
How to Make Apple Cider Donut Madeleines
Prep: Pour the apple cider into a small saucepan and simmer over medium heat until reduced by half, about 10–15 minutes. Melt the butter and set aside to cool.
In a mixing bowl, stir the sugars, eggs and vanilla. Whisk until slightly foamy.
Pour in the milk and mix until combined. Add the flour, baking powder, salt and spices. Stir gently until a smooth batter forms.
Finally, mix in the melted butter, oil, and honey until fully incorporated.
Cover and rest the batter in the refrigerator for at least 30 minutes—overnight is best for flavor!
Preheat the oven to 375°F for at least 15 minutes. While the oven heats, prepare your madeleine molds by brushing them thoroughly with softened butter, then lightly dusting with flour.
Fill each mold about ¾ full with batter by using a cookie scoop, piping bag or a tablespoon. Once the tray is filled, place in the freezer for 5 minutes just before baking.
Bake at 375°F for 6 minutes, then reduce the temperature to 350°F and bake for an additional 5 minutes, or until the edges are golden and the centers spring back lightly.
Immediately turn the madeleines out onto a clean towel and allow them to cool slightly.
To make the coating, in one bowl stir together the sugar and spices. In a separate bowl, melt butter and cool slightly.
Working one at a time, dip each madeleine in the melted butter, then gently toss in the spiced sugar until evenly coated. Set on a cooling rack to set before serving.
Enjoy!
Baker’s Tips
Store madelines in airtight container for up to 3 days.
You can easily substitute any kind of pre-made spice blend for the spices in the recipe (ie, pumpkin pie spice, apple pie spice, etc.)
Using two forks to toss the madeleines in the butter and spices is helpful!
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
On A Personal Note
I hope these make their way into your kitchen and become a little favorite of yours, too. If you make them, share a photo and tag me—I’d love to see! And my inbox is always open if you have a question
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