Sunday, October 11, 2015

Baked Apple Cider Doughnuts

We have been trying a lot of baked doughnuts lately. This recipe indicated the doughnuts should be fried, but we baked them instead and they turned out perfectly. (

3/4 cup apple cider
3 tablespoons butter
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 whole egg 
1 egg yolk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoons cinnamon
1/8 teaspoons nutmeg

Melted butter
5 Tablespoons sugar
1/2 Tablespoon cinnamon

Start by reducing the apple cider in a small saucepan over medium heat. The mixture will reduce to about 1/2 cup. (This will take a good 5-10 minutes.)

Beat the 3 Tbsp butter (softened) with the brown and white sugar. Add the vanilla and eggs. Beat for about 3-4 minutes or until light and fluffy. 

In a separate bowl, mix the 2 cups flour, 1 1/2 tsp. baking powder, 1/4 tsp. salt, 1/4 tsp. cinnamon, and 1/8 tsp. nutmeg. 

Add about 1/3 of the dry ingredients to the wet ingredients. Then add some of the cider. Then another addition of the dry ingredients. Follow with the rest of the cider and the remaining dry mixture. Be careful not to over-mix. 

Place the dough in a plastic baggie. Cut the tip off one of the bottom ends of the baggie. Squeeze the dough in a greased doughnut pan. The mini doughnuts baked at 350 for 7 minutes. The big doughnuts baked for about 10 minutes. 

When slightly browned, put the doughnuts on a cooling rack. Immediately dip the top in melted butter and roll in cinnamon/sugar topping mixture.