We love an unexpected pairing, like, for instance, our Noir Cider, a coferment which uses Pinot Noir grape skins from our vineyard and apples from the orchard. And when that bold, fruit-forward blend meets the earthy sweetness of ube in a baked donut? Let’s just say, the surprises keep getting better.

We decided to give our classic apple cider donut a bold, vibrant makeover with ube (purple yams) paired with our Kristof Farms Noir Cider. The result? A baked donut that’s subtly spiced, gently sweet, and surprisingly complex. It’s cozy meets colorful. Nostalgic meets new.

What Makes These Donuts Special?
🍎 Noir Cider reduction: We simmered our Pinot Noir-based cider down to its juicy, spiced notes. Think tart apple, dark berry, and a hint of spice.
💜 Ube magic: Earthy, nutty, and naturally vibrant, ube brings a slightly sweet richness and that iconic purple hue.
✨ Baked not fried: Soft and fluffy with a tender crumb, these are easy to whip up and a bit more feel-good than your average donut.

Baked Ube Cider Donuts (with Kristof Farms Noir Cider)

Yield: 10–12 donuts
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: ~1.5 hours

Ingredients

Cider Reduction:

1 ½ cups Kristof Farms Noir Cider
→ Simmer until reduced to ½ cup (takes ~20–25 minutes). Let cool.

Donuts:

2 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 tbsp unsalted butter, melted
1 large egg, at room temp
1 cup granulated sugar
1/2 tsp ube extract
½ cup milk
½ cup Kristof Farms Noir Cider reduction

Ube Cider Glaze:

1 cup white chocolate chips
2/3 cups heavy cream
1/8 tsp ube extract

Instructions

1. Make the cider reduction

In a saucepan over medium heat, simmer 1½ cups of Kristof Farms Noir Cider until it reduces to ½ cup. Cool before using.

2. Preheat oven & prepare pans

Heat oven to 350°F. Grease a donut pan.

3. Combine dry ingredients

Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.

4. Mix wet ingredients

In another bowl, whisk the melted butter and sugar together. Then, add the egg and whisk until creamy. Add the ube extract and whisk until the batter is smooth and an even purple colour. Finally, whisk in the milk until combined and smooth.

5. Combine and mix

Add the dry ingredients to the wet and stir just until combined. Don’t overmix.

6. Fill the donut pan

Use a piping bag or ziplock with the corner cut off to pipe the batter into your greased donut pan, filling each well about ¾ full.

7. Bake

Bake 12-14 minutes, until the tops are puffed up and spring back when touched. Let the donuts cool in the pan for about 10-15 minutes beforetransferring to a wire rack to cool.

8. Glaze 'em up

Add chopped white chocolate to a bowl that's deep and wide enough to dip your donuts in. Set aside.

In a small pan or microwave, heat heavy cream until small bubbles start coming to the surface and it just barely begins to simmer. Pour it over the bowl of white chocolate and let it sit undisturbed for 5 minutes.

Add the ube extract and stir to mix until all the white chocolate has melted.

Let the ganache cool until it becomes thick enough to coat the donuts without completely dripping off but not so thick that it doesn't settle back into itself. If it becomes too stiff, heat it gently until it melts again.

Dip cooled donuts into the glaze, letting the excess drip off. Place on a wire rack with parchment underneath to catch drips. Let the glaze set for 10–15 minutes before serving (if you can wait that long).

💜 Notes:

Add a sprinkle of crushed freeze-dried berries or edible glitter if you're feeling fancy.
These are best fresh, but will keep for 1–2 days in an airtight container at room temp.

Pro tip: These are especially perfect for brunch, baby showers, weekend baking with kids or, honestly, just because it’s Tuesday and you need something joyful with your coffee.

Want to try it?
We would love to see how yours turn out! Tag us @kristoffarms to show off your creations.

Ube Cider Donuts with a Noir Twist