Apple Cider Donuts

Jun 3, 2016

Executive Pastry Chef Paul Lemieux

Auberge du Soleil, Napa Valley, CA

(Recipe yields 18 donuts and holes)



9 ounces All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Ceylon Cinnamon Powder
¼ teaspoon Salt
1 ounces Butter
1.7 ounces Sugar
1 whole egg
2 ounces Buttermilk
3.25 ounces Apple Cider Syrup (Bates & Schmitt Apple Farm) Or reduce 18oz of Apple Cider Syrup to 3.25 oz.

Cinnamon Mixture

1 ounce Ceylon Cinnamon
6 ounces sugar



  1. Sift together dry ingredients
  2. Cream butter and sugar with paddle attachment on medium speed until light and fluffy, about 3 minutes.
  3. Add egg, scrape bowl, mix 2 minutes
  4. In another bowl, combine buttermilk and apple cider syrup.
  5. To the butter /egg mix, add ½ dry mix, ½ wet mix, ½ dry mix, ½ wet mix – scraping bowl in between additions.  Place dough on floured parchment.  Flour top of dough and gently roll out to 1cm thick, about 1/3 inch.  Chill dough in freezer until firm enough to punch out (about 1.5 hours).  Punch out 2 inch circles of dough.  Place on lightly floured tray.  Punch out a 1 inch hole in each of the circles.
  6. Fry donut in 350˚oil for 1.5 minutes on each side or until deep golden brown.
  7. Drain on paper towels and cool for about 2 minutes.
  8. Toss donuts and donut holes in Cinnamon Mixture



Calvados Sabayon

(yields 2 cups)


1 whole egg
3 egg yolks
1 ½ ounce sugar
½ ounce Calvados
1 cup cream
1 ounce Calvados

  1. Place eggs, yolks, sugar and Calvados in bowl
  2. Place bowl over simmering water.
  3. Wisk mixture vigorously until it triples in volume. Remove from heat and cool to room temperature.
  4. Whip the cream and Calvados to soft peaks and fold into egg mixture.




2 whole Pink Lady apples – diced
1 ounce sugar
Pinch salt


  1. Combine diced apples, sugar and salt. Add to a sauté pan.  Cook on high heat while stirring with a wooden spoon until apples are tender and all of the juice has evaporated from pan.  Cool apples to room temperature on a sheet tray.