Apple Cider Donuts

I mentioned these little lovlies in a previous post. But after measuring all the ingredients and reading all the steps I had to find a different recipe….wait for dough to rise over night….um no mama needs her donuts today! I should have read all the instructions before measuring but my sous chef and I were so excited to get started. It took a little research to find donuts that I could bake. FINALLY! We found the one, it is as follows.

DONUTS

  • 1 and 1/4 cups  apple cider
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2 Tablespoons  unsalted butter, melted
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup  granulated sugar
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract

TOPPING

  • 3/4 cup Powdered Sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick or 60g) unsalted butter, melted
  • 1/4 cup of apple cider

Directions:

  1. Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
  2. Preheat oven to 350°F. Spray a mini muffin pan or donut pan with nonstick spray. Set aside.
  3. Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
  4. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.

Pour the batter into the mini muffin pan, filling 3/4 of the way full. Bake 9-10 minutes.

20151010_171555

It may seem like a lot but once we got started it was easy! The recipe wanted us to dip the donuts in a butter and sprinkle with cinnamon sugar. The problem is the donuts didn’t have a strong apple cider flavor so I opted to make a different topping. I mixed melted butter and powered sugar until it was a glaze consistency, its all about trial and error. I added a splash of apple cider until it had good flavor. Then I dipped the donuts in the glaze, it was delicious! The only recommendation I have is put the glaze on the day you plan on eating them. Any sooner at the donuts get very soggy.

Make ahead tip: Prepared donuts freeze well up to 2-3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Enjoy Lovies!

I will be posting about the pumpkin spice donut results soon. The apple cider donuts will be making there debut for our pumpkin carving party in a few days!

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Trackbacks

  1. […] to spend the night playing bartender.  I also made the doughnut recipes from a previous post, the apple cider doughnuts and pumpkin spice latte. We had other sweet treats, a veggie tray, and bags of […]

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