Baked Apple Cider Donuts

What do you like best about Fall?

Me? I like everything that Autumn brings...pumpkins, mums, sweater-weather, pretty leaves,  apple cider and...

Donuts! 

So...I flipped when I saw a recipe in my local paper this week for Baked Apple Cider Donuts.  

Apple cider and donuts go together like cheese and crackers; peanut butter and jelly;  spaghetti and meatballs.

The thought of fresh, cold cider paired with warm, home-made donuts takes me right back to childhood. 

When I was a kid, every fall, we drove out "to the country" to visit some farms, so we could get our pumpkins. Or at least I thought it was the country! Turns out it was only about 15 miles from home.  Ironically, I now live about five miles from where those farms once stood.

Sadly, the farms are gone, and have been replaced by strip malls. You can still buy apple cider and doughnuts there...but at the supermarket, not the farm stands. Somehow, it just doesn't taste the same.

Anyway, back then, one farm had an apple cider stand, and for ten cents, you'd get a paper cup, which entitled you to refill it as much as you wanted.  There was also a bakery with pies, and the most amazing freshly fried doughnuts! It was such a treat. 

Baked Apple Cider Donuts are a treat, too. This was my first venture with my new donut pan. You can get it from Amazon, right here. I'm kind of inFATuated with it right now (emphasis on "fat," since that's what I'll be if I keep making...and eating them. Nevertheless, I think I'll start a new Pinterest board called "Baked Donuts."

The donuts were simple to make. No electric mixer is needed. You mix the dry ingredients; you combine the wet ingredients, and you mix them together. Voila! 

Now, let's be honest here. These are not quite the same as the donuts of my youth.  They are not fried -- they're baked.  Even if I put them in a Dunkin' Donuts or Krispy Kreme box, I don't think I'd fool Mr. Goo Shoes, or Junior GS for a minute.  But, they are healthier, so I don't feel quite as guilty when I eat one. Or three. 

The batter was nice and thick, so it was easy to spoon into the pan.  Just be sure not to over-fill them, otherwise your donuts will not have holes. And what's a donut without holes? It's not a donut, that's what.

For the glaze, I used just three tablespoons of cider, instead of 3 tablespoons plus 3 teaspoons that the recipe called for, since I wanted mine to be a little thicker. 

The  recipe in the newspaper was for mini-donuts, but said to triple it for regular size, which is what I made. That's why the ingredient amounts are a little weird (like "3 pinches of salt"). I don't want to give you wrong conversion amounts. If you want to make the mini ones, you can convert it back by using 1/3  of the ingredients. 

Can I tell you how good these are? They are GOOD! Whip up a batch, grab a cup of coffee, or some steaming apple cider, and enjoy!

BAKED APPLE CIDER DONUTS
Recipe by Lauren Chattman

2 1/4 cups unbleached, all-purpose flour
9 tablespoons packed light brown sugar
1 1/2 teaspoon baking powder
3/8 teaspoon baking soda
3 pinches salt
3/4 teaspoon ground cinnamon
3 tablespoons buttermilk or plain yogurt (I used yogurt)
3/4 cup apple cider
9 tablespoons unsalted butter, melted and cooled
3 large egg yolks

For the glaze:
1 1/2 cup confectioners' sugar, sifted.
3 tablespoons + 3 teaspoons apple cider
3 pinches nutmeg

Make the donuts: Preheat the oven to 350 degrees. Spray the impressions of donut pan with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. 

In another bowl, whisk together the buttermilk (or yogurt), cider, butter and eggs.

Stir wet ingredients into dry ingredients until just moistened. 

Divide batter among the donut impressions.  

Bake until the donuts are well risen and a toothpick inserted into the centers come out clean, about 10 minutes.  All ovens vary, so baking time is approximate

Let cool in pan for 5 minutes, then invert onto wire rack to cool completely.  

While donuts are cooling, make the glaze:

Whisk together sifted confectioner's sugar, cider and nutmeg in a small bowl.

Dip tops of donuts into glaze, letting excess glaze drip back into bowl. 

Return to the rack, glazed sides up, and let stand until the glaze is set, about 15 minutes.

Yield: 12 regular-sized donuts. 

 

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