Baked Apple Cider Donuts
Ingredients:
1 ½ cup apple cider
2 cups flour
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon apple pie spice
¼ teaspoon salt
2 tablespoons melted unsalted butter
1 large egg (at room temperature)
½ cup sugar
½ cup packed light brown sugar
½ cup milk (at room temperature)
1 teaspoon vanilla extract
Topping:
1 cup sugar
¾ teaspoon cinnamon
¾ teaspoon apple pie spice
6 tablespoons unsalted melted butter (I dedided I will just roll them in sugar)
Directions:
1.
Reduce apple
cider: Simmer apple
cider
in a small saucepan over low
heat
until you’re left with about ½ cup.
Start
checking at 15, minutes, 20
minutes,
etc. Set aside to cool for at
least
10 minutes.
2.
Preheat oven to
350˚.
3.
Spray donut pan with
non-stick spray.
4.
Make the donuts:
Whisk the flour,
baking
soda, baking powder, cinnamon,
apple
pie spice and salt together in a
large
bowl.
5.
Whisk melted
butter, egg, sugars, milk
and
vanilla extract together. Pour into
dry
ingredients, add the reduced apple
cider.
Whisk everything together until
smooth
and combined. Batter will be
slightly
thick.
6.
Spoon batter
into the donut molds-for
ease, use a large zip lock bag. Cut a
corner
off the bottom of the bag and
pipe
the batter into each donut cup
filling
about halfway.
7.
Bake for 10 to 11
minutes or until edges
and
tops are lightly browned. Cool
donuts
for two minutes then transfer to
wire
rack. Re-grease pan and bake the
remaining
batter.
8.
Coat the donuts:
Combine sugar and
spices
together in a medium bowl. Once
cool
enough to handle, dunk both sides
of
donuts into melted butter; then roll
in apple spice
topping.
Chef’s note:
Donuts are best served immediately. Leftovers keep well covered tightly at room
temperature for up to 2 days or in refrigerator for 5 days. You can reheat them
in the microwave for about 10 seconds.
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