Thursday, October 3, 2013

Baked Apple Cider Donuts with Cinnamon Sugar

After several failed attempts and tons of research, I have finally developed a recipe for tender, delicious donuts. This recipe takes advantage of the fall apple harvest by utilizing locally pressed apple cider from here in my home town. Apple harvesting is a big deal around here with several local orchards, dating back several generations. In fact, this weekend is the annual Apple Festival!
This basic recipe holds tons of possibilities. Whether baking with the kids, making a weekend brunch, or just satisfying your late night craving for a warm donut, this recipe is sure to please!
FOR THE BATTER
2 Cups All Purpose Flour
3/4 Cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Salt
1 Cup Apple Cider
1/4 Cup Milk
2 Eggs, Lightly Beaten
1 teaspoon Vanilla
1 Tablespoon Butter, Melted

FOR THE COATING
1 Cup Sugar
1 Tablespoon Cinnamon

Yield:15 donuts
1. In a small saucepan, pour 1 cup of apple cider. Over medium heat, simmer the cider until reduced to 1/2 a cup. Remove from heat and allow to cool.
2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Combine the reduced cider, milk, eggs, vanilla and butter. Slowly pour into the dry ingredients. Beat until well combined and it forms a smooth batter.
4. Thoroughly grease a donut pan.
5. Spoon 2 Tablespoons of batter into each donut ring. (Your measurements may vary depending on your pan. You want to fill the rings until half full.)
6. Bake the donuts in a 325 degree oven for 13 minutes.
7. Combine the coating sugar and cinnamon in a zip close bag. Set aside.
8. Remove donuts from the oven. Carefully lift from the pans. While still warm, place in the bag with the cinnamon sugar. Gently toss to coat.
9. Enjoy while warm or allow to cool and store in an airtight container.

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