Baked Apple Cider Doughnuts

Apple Cider Doughnettes

APPLE CIDER DOUGHNUTS

Yields: 32 mini, 12-15 full-sized doughnuts

  • 1 cup apple cider
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 4 tbsp (1/2 stick) butter, at room temperature
  • 1 cup granulated sugar
  • 2 fresh eggs
  • 1/2 cup buttermilk
  • Non-stick cooking spray

For topping (glaze): 1 cup confectioner’s sugar, 2 tbsp apple cider

For topping (cinnamon sugar): 1 cup granulated sugar, 1 1/2 tbsp ground cinnamon

1. In a saucepan over medium or medium-low heat, gently reduce the apple cider to approximately 1/4 cup (20 to 30 minutes). Set aside to cool. Preheat oven to 350 degrees Fahrenheit.

2. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

3. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until mixture is smooth. Add the eggs one at a time and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally.

4. Reduce mixer speed to low and and gradually add the reduced apple cider and buttermilk. Mix just until combined. Add the flour mixture and blend just until the dough comes together.

5. Spray doughnut pan with non-stick cooking spray. Fill each doughnut cup half full and bake in preheated oven for 10 minutes (for mini doughnuts) and 20 minutes (for full-sized doughnuts). After baking, immediately remove doughnuts to a wire rack to cool.

6. Meanwhile, make desired topping using the ingredients listed above. If using glaze, dip slightly cooled, inverted doughnuts in topping for 5 seconds and leave to dry on a wire rack over newspaper or a kitchen towel (glaze will drip). If using cinnamon mixture, brush donuts with melted butter and immediately sprinkle with cinnamon-sugar.

Next post: Pumpkin Pie Ice Cream!

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