Hey guys, hope you’ve been well! I just wanted to apologize for the lack of post last week, it was very unprofessional of me. What a shame really, I’m sure everyone was on the edge of their seats waiting to see what I would post. But, don’t worry, I have returned with a recipe that will make up for it all! So first I have to ask: Who has two thumbs and is still embracing the fall season?
I said “two thumbs”
Much better. If you are still unsure I’m talking about myself and maybe even you! Which would be even better because today I’m sharing a quintessential fall dessert, Apple Cider Doughnuts. The OG fall dessert (shade thrown at pumpkin spice). These baked cake doughnuts are moist, delicious, and so quick and easy to make. I found this recipe on the website Sally’s Baking Addiction (not a terrible addiction to have if you ask me) and her site is just full of amazing recipes so I was so excited to try this one out. Now lets get started with these doughnuts, shall we?
Ingredients:
- 1 and 1/2 cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk, room temp
- 1 teaspoon vanilla extract
- 1 cup sugar (for coating)
- 2 teaspoon cinnamon (for coating)
Directions:
As with any good batter you start with the most crucial ingredient, flour, right? WRONG! You start by preheating your oven to 350F. It wasn’t even an ingredient…this was all a test and I hope you passed. Once you preheat your oven go ahead and put the Apple cider in a saucepan on low to medium-low heat. You want to let it simmer away slowly until it reduces to about half a cup. It’ll take around 15-20 minutes, just keep an eye on it.
Now, while that cider is reducing you can get a head start on the batter by whisking up all the dry ingredients which include the flour, baking soda, baking powder, cinnamon, nutmeg, and the salt. Set that aside and then on to the wet ingredients which is just everything else and yes, that includes the sugars. I know, that can be confusing because sugar is technically dry…but I guess we just ignore that. Go ahead and mix it all up. And now you have made two halves of a WHOLE. The wet and dry ingredients are now ready to be combined.
I hope you didn’t forget about that apple cider that’s been reducing on the stove! It should be just about ready at this point so just take off the heat and let it cool for a few minutes. I ended up having a little more than half a cup and it still worked out so try your best to aim for a half cup but it will still work out if you have a tad more. Now, it’s time to add that to the batter too! Now, I’m starting to realize this is another part that I didn’t factor into the Yin and Yang of my batter…but let’s just make it a part of the wet ingredients and none’s the wiser! Now onto the best part (Apart from eating the doughnuts) you get to spoon the batter into the doughnut trays. Why is this the best part, you ask? Because you get to try the bits of the batter that “accidentally” gets on your fingers. It’s quite delicious, not that I recommend eating raw batter, but sometimes it just happens 🤷♀️
Before filling your doughnut tray make sure to butter the molds or spray with a non-stick spray. Then you can fill your doughnut molds about halfway up with batter because these will rise. Now they can go into the oven for 10-11 minutes! So fast!! Your doughnut craving can be fulfilled so easily!!
While they’re baking you can make the coating for these doughnuts by mixing together the cinnamon and sugar. When the doughnuts come out of the oven you can just pop them out and let them cool enough to handle and then roll them in the cinnamon sugar mixture, it should just stick right on. I ended up being able to make four trays of doughnuts with this amount of batter. Making a sensible 24 doughnuts. Everyone needs 24 doughnuts in their lives. This may differ depending on your doughnut tray. Now, allow them to cool for a little longer and eat them as soon as you can! They taste their best right out of the oven, but they’re still quite delicious the day after. Once they completely cool just store them in an airtight container and enjoy for days to come (Or day…depending on how much you love doughnuts).
Be sure to check out the recipe I followed on Sally’s Baking Addiction right here!
Apple Cider Doughnuts
Ingredients
- 1½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- ¼ teaspoon salt
- 2 tablespoon unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- ½ cup milk, room temp
- 1 teaspoon vanilla extract
- 1 cup sugar (for coating)
- 2 teaspoon cinnamon (for coating)
Instructions
- Start by reducing the apple cider. Simmer on a low heat until about ½ a cup is left.
- Preheat oven to 350° F.
- Whisk together all the dry ingredients except the sugars. In a separate bowl combine butter, both sugars, milk, egg, and vanilla extract.
- Mix together wet and dry ingredients. Once the apple cider has been reduced add that into batter. Once fully combined you are ready to spoon into buttered doughnut pan.
- Fill each doughnut cavity halfway full.
- Allow to bake for 10-11 minutes.
- While baking mix together coating ingredients (cinnamon and sugar).
- Once baked let them cool enough to handle and then shake in a bowl with coating mixture. Flipping to cover both sides.
- Serve immediately! (Save leftovers in airtight container)
- Enjoy!
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October 28, 2020 at 10:02 pmYum yum yum me want some