Apple Cider donuts may very well be one of my family’s favorites in the fall. Nothing like venturing to the Elegant Farmer for a day of apple picking. But every trip – and I mean every, starts with Apple Cider donuts at the concessions. Usually the six-pack is devoured before we get on the hay ride – in less than a few minutes time.
Well, it’s not fall and we’re not going to the Elegant Farmer for months but that didn’t stop me from attempting apple cider donuts. Now typically these donuts are fried but I’m going for a healthier version and choosing to bake them.
Seeing as this is my first entry for the blog – I’m excited and had spent some time purchasing better ingredients than what I previously had in my kitchen. For one, the recipe I found had aluminum free baking powder. Not sure what the difference is between regular baking powder and aluminum free but I thought I’d give it a whirl. I also purchased some white whole wheat flour. I’m new to the whole myriad of flours and will have to experiment the differences along the way to create my own recipes but for now, I went with the recipe as it stood.
These apple cider donuts turned out good. They were dense (I’m suspecting because of the baking vs frying aspect) but quite tasty. The apple cider and cinnamon came through making for a flavorful donut. The sugar and cinnamon dusting was good but I probably coated them a little too much – not that my family minded. They loved them, especially with some hot apple cider along side.
FYI, I am not a food stylist (nor a good photographer), but I hope to refine those skills along the way with this blog. Have some advice? Please reach out to me, I’d love to hear your thoughts.
Thanks and Happy Baking!
Original Recipe below. Credit: http://www.thefauxmartha.com/2014/10/09/baked-apple-cider-donuts/
I doubled the recipe and got 11 donuts. I tweaked this a bit to use grated nutmeg, regular sugar in the topping (not fine sugar) and used a half and half mixture of unsalted and salted butter in the topping.
- 3 tbsp. unsalted butter
- 1/3 c. + 2 tbsp. apple cider
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. sea salt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg, fresh
- 1/4 c. sugar
- 2 tbsp. honey
- 1 large egg
- 3 tbsp. butter
- 1/4 c. apple cider
- 1/3 c. fine sugar*
- 1 1/2 tsp. cinnamon
- Preheat oven to 400 degrees.
- In a small pot, melt butter. Stir in cider, and set aside to cool.
- Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Into the cooled butter mixture, whisk in sugar, honey, and egg until evenly combined. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
- Stir together wet and dry ingredients until just combined. Over-mixing will create a tough donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
- Bake for 7 minutes. Allow to cool 1 minute before removing donuts onto a cooling rack.
- Meanwhile, make topping. Melt butter and stir in cider. In a flat-bottomed bowl, mix together cinnamon and sugar.
- Quickly dip each donut in butter mixture and lightly coat in the cinnamon/sugar mixture. Place back on cooling rack. Best served same day, slightly warmed. If storing leftovers, lightly cover, if at all.