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November 24, 2020This is about...
Baked Apple Cider DONUTS---YUM!
Baked Apple Cider DONUTS---YUM!
THANKSGIVING IS ALMOST HERE.
And I thought I'd focus on the morning after this year. You're gonna eat all those yummy leftovers for lunch and dinner and that includes those pumpkin, apple and/or pecan pies. I always include a little mincemeat one for me and I gotta have a chocolate cream one too.
But FOR THAT MORNING AFTER BREAKFAST, HOW ABOUT SOME WARM HOMEMADE DONUTS? When they're this easy and delicious, why not? And since they're baked, they're less messy than fried ones, a lot easier to make, and less calories too.
Of course, they're way more fun when you make them in donut pans, but no worries if you don't have any. THEY CAN BE MADE IN A MUFFIN TIN TOO. But don't use liners, just butter the wells so you can easily coat them in butter and cinnamon sugar.
HAPPY THANKSGIVING!
LESSONS Learned:
1. Buttering the pans tastes best, but could use cooking spray.
2. Use a disposable piping bag or ziploc bag with a 1/2" - 3/4" corner cut off for filling the donut pans. Spooning it in is really messy. And, if you only have one donut pan like me, bake one batch and them wash, rebutter and bake the second batch.
3. If you boiled the cider down too much, just add enough cider to make it 1/2 cup. You can also buy boiled cider at specialty markets or online.
4. If making muffins, don't use cupcake liners, just butter the cups to more easily coat them with the butter and cinnamon sugar.
Baked Apple Cider Donuts
(adapted from Erin Jeanne McDowell)
Ingredients:
For the boiled cider:
2 cups apple cider
For the donuts:
1 3/4 cup all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 Tablespoons, room temperature, plus more to butter pans
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup boiled cider, homemade (recipe below) or purchased
For the donut topping:
6 Tab unsalted butter
1/2 cup sugar
1 teaspoon cinnamon
Make the boiled cider:
Add 2 cups of apple cider to a medium -size heavy bottomed pot, and bring the cider to a full boil. Cook until reduced to 1/2 cup, stirring occasionally. This will take about 25-30 minutes. Keep a close eye on it towards the end of the time, as it can burn easily. It will darken slightly and thicken to the consistency of maple syrup. Or alternatively, you can also buy boiled cider.
Make the donuts:
Heat the oven to 350 degrees. Butter two 6-cavity doughnut pans or a 12-cup muffin tin( no cupcake liners). In a medium bowl, sift the flour, baking powder, salt, cinnamon and nutmeg through a strainer, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar on medium speed until light and fluffy, 2-3 minutes. Crack the eggs into a small bowl and add the vanilla. Add the eggs one at a time into the mixer, and beat until incorporated after each addition, scraping the bowl as necessary.
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider and mix to combine. Scrape down the bowl and mix just until well-combined.
Using a disposable piping bag or a resealable plastic bag with a 1/2-3/4 inch opening cut from one corner, fill the wells about 2/3 full. You may have some batter left over. Just make more. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 15-17 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 18 - 20 minutes, rotating halfway through.)
While the doughnuts are baking, in a small flat bottomed bowl, combine the remaining granulated sugar and ground cinnamon. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave or in a small saucepan on the stove. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans. Quickly dip the tops of the donuts into the melted butter, and then into the cinnamon sugar. If making muffins quickly dip the tops or roll all around to coat the sides too. Place on a cooling rack. Serve warm or let completely cool. Store at room temperature or freeze in an airtight container for up to 2 months.
Makes 12 donuts or muffins. YUM!
But FOR THAT MORNING AFTER BREAKFAST, HOW ABOUT SOME WARM HOMEMADE DONUTS? When they're this easy and delicious, why not? And since they're baked, they're less messy than fried ones, a lot easier to make, and less calories too.
Of course, they're way more fun when you make them in donut pans, but no worries if you don't have any. THEY CAN BE MADE IN A MUFFIN TIN TOO. But don't use liners, just butter the wells so you can easily coat them in butter and cinnamon sugar.
LESSONS Learned:
1. Buttering the pans tastes best, but could use cooking spray.
2. Use a disposable piping bag or ziploc bag with a 1/2" - 3/4" corner cut off for filling the donut pans. Spooning it in is really messy. And, if you only have one donut pan like me, bake one batch and them wash, rebutter and bake the second batch.
3. If you boiled the cider down too much, just add enough cider to make it 1/2 cup. You can also buy boiled cider at specialty markets or online.
4. If making muffins, don't use cupcake liners, just butter the cups to more easily coat them with the butter and cinnamon sugar.
(adapted from Erin Jeanne McDowell)
Ingredients:
For the boiled cider:
2 cups apple cider
For the donuts:
1 3/4 cup all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 Tablespoons, room temperature, plus more to butter pans
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup boiled cider, homemade (recipe below) or purchased
For the donut topping:
6 Tab unsalted butter
1/2 cup sugar
1 teaspoon cinnamon
Make the boiled cider:
Add 2 cups of apple cider to a medium -size heavy bottomed pot, and bring the cider to a full boil. Cook until reduced to 1/2 cup, stirring occasionally. This will take about 25-30 minutes. Keep a close eye on it towards the end of the time, as it can burn easily. It will darken slightly and thicken to the consistency of maple syrup. Or alternatively, you can also buy boiled cider.
Make the donuts:
Heat the oven to 350 degrees. Butter two 6-cavity doughnut pans or a 12-cup muffin tin( no cupcake liners). In a medium bowl, sift the flour, baking powder, salt, cinnamon and nutmeg through a strainer, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar on medium speed until light and fluffy, 2-3 minutes. Crack the eggs into a small bowl and add the vanilla. Add the eggs one at a time into the mixer, and beat until incorporated after each addition, scraping the bowl as necessary.
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider and mix to combine. Scrape down the bowl and mix just until well-combined.
Using a disposable piping bag or a resealable plastic bag with a 1/2-3/4 inch opening cut from one corner, fill the wells about 2/3 full. You may have some batter left over. Just make more. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 15-17 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 18 - 20 minutes, rotating halfway through.)
While the doughnuts are baking, in a small flat bottomed bowl, combine the remaining granulated sugar and ground cinnamon. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave or in a small saucepan on the stove. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans. Quickly dip the tops of the donuts into the melted butter, and then into the cinnamon sugar. If making muffins quickly dip the tops or roll all around to coat the sides too. Place on a cooling rack. Serve warm or let completely cool. Store at room temperature or freeze in an airtight container for up to 2 months.
Makes 12 donuts or muffins. YUM!