Apple Cider Baked Doughnuts

Apple Cider Doughnuts are a fall staple at every apple orchard I've ever visited.  I MISS FALL!!!  Born and raised in New England, fall to me means the scent of wood smoke hanging in the crisp fall air, apples and pumpkins, colorful leaves on the trees and crunching underfoot.

Sigh.

I had a craving for fall this week. Literally a craving.  I happened to have some apple cider in my refrigerator left over from a party... aha! Inspiration...

I used a baked doughnut pan I bought online at Amazon, but if you don't have one, feel free to use a standard muffin tin instead.  They're just as yummy!

The doughnuts aren't actually that sweet... of course, once you add the cider and sugar topping.... that's another story.  If you're watching your sugar intake, feel free to leave the topping off.  

Fall craving satisfied.  View the printable recipe on my recipage, here.

Apple Cider Baked Doughnuts

by Raye

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients (serves 12)

• 1-1/2 cups white whole wheat flour
• 1/2 cup all-purpose flour
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1/3 cup pure maple syrup
• 2/3 cup apple cider
• 1/3 cup plain yogurt
• 1/4 cup butter, melted

Topping

• 1/4 cup apple cider
• approx. 3 Tbsp sugar

Instructions

• In a small saucepan, boil cider until it's reduced by half. Remove from heat and allow to come to room temperature before continuing with the recipe.
• Preheat oven to 375*F. In a small mixing bowl, whisk together flours, baking powder, baking soda and spices.
• In a large mixing bowl, beat together melted butter (slightly cooled), applesauce, egg, maple syrup, cider, and yogurt. Add dry ingredients slowly to wet ingredients.
• Spray 2 doughnut pans with non-stick cooking spray. Evenly divide batter between doughnut pans. (There are 2 ways to do this: 1- spoon the batter around the peg in the center, or 2- fill a pastry bag with batter and pipe the batter around. )
• Bake for about 15-20 minutes, or until doughnuts spring back when touched lightly. Remove from the pans and allow to cool for a few minutes while you prep the toppings.
• When the doughnuts are cool enough to handle without burning yourself, brush with cider and sprinkle with granulated sugar. Serve immediately, or store in an airtight container.
• I recommend eating these the same day they're baked; they tend to get stale quickly.
• Note: If you have purchased boiled cider (a reduced apple cider concentrate), substitute 2/3 c. boiled cider for the maple syrup and apple cider in the recipe.

Powered by Recipage