Baked Apple Cider Donuts
Yields 12 donuts
Things I love about this bake:
-they are baked (not fried) so they are healthy??? HAHA!
-serving up fresh warm donuts is delightful
-THEY DISAPPEAR IN MINUTES!
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TIPS:
-It is a lot easier to fill the donut molds with a piping bag than to spoon the mixture in. You dont need a nozzle, just snip a decent size hole in the end!​
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-I prefer to use melted butter applied with a pastry brush instead of non-stick cooking spray to grease my molds.
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-When I made my video for these, I was not in my kitchen, therefore I did not have my kitchen aid. Using a hand mixer worked just fine for these too!
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Ingredients
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Nonstick cooking spray
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225 grams all-purpose flour
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1 ¼ teaspoon baking powder
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¾ teaspoon fine sea salt
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1 teaspoons ground cinnamon
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½ teaspoon freshly grated nutmeg
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225 grams unsalted butter, at room temperature
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165 grams light brown sugar
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50 grams granulated sugar
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2 large eggs, at room temperature
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1 teaspoon vanilla extract
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120 milliliters apple cider
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100 grams sugar
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1 tsp. cinnamon
STEP 1:
Heat the oven to 350F. Lightly grease 2 6-cavity doughnut molds.
STEP 2:
In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
STEP 3:
In the bowl of a stand mixer fitted with the paddle attachment, cream 140 grams butter, brown sugar and 50 grams granulated sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Beat in the vanilla extract.
STEP 4:
Add the flour mixture on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
STEP 5:
Fill each mold 2/3 of the way full. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking.
STEP 6:
While the doughnuts bake, whisk the remaining 100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 85g of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
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