Sunday, November 22, 2020

Baked Apple Cider Donuts


Are you team donuts or doughnuts? Either way, this dessert makes me go nuts - hehhh! This past October, Lewis and I went to Hoffman Farms Store  for their Harvest Festival. They had hayrides, corn mazes, pumpkins, and everything festive including fresh apple cider donuts! These freshly fried morsels were almost cake-like in texture and covered in cinnamon sugar goodness. They were so good that we had to go back and order more! 

Needless to say, I had to try and recreate this recipe at home. To lessen the hassle and the guilt, I decided to bake them using a mini donut pan as opposed to frying. 

Baker's note: One trick I learned from Sally's Baking Addiction is that in order to get that apple cider flavor in your donuts, you have to reduce your apple cider prior to baking. Take 1 and 1/2 cups of apple cider and simmer it on medium-low heat until it reduces to half a cup. This makes the flavor super concentrated so it will come through in the final product. 

Baked Apple Cider Donuts

makes 12 regular sized donuts or muffin or about 24 mini donuts

1 and 1/2 cups apple cider (reduced to half a cup)

1 3/4 cup/225 grams all-purpose flour

1 1/4 tsp baking powder

3/4 tsp fine sea salt

2 tsp ground cinnamon

1 tsp freshly grated nutmeg

1/4 tsp ground ginger

3/4 tsp kosher salt

10 TBS of butter at room temperature

3/4 cup (165 g) light brown sugar, packed

1/4 cup (240 g), granulated sugar

2 eggs, room temperature

1 tsp pure vanilla extract

For the coating...

3 TBS butter, melted

1 cup sugar

2 TBS ground cinnamon


1. Grease a doughnut pan, metal or silicone, with a light and even coating of butter and a dusting of flour, shaking off any excess flour.  Set aside. Preheat the oven to 350 F. (177 C.).

2. Begin by reducing the apple cider.  This step is important because without a concentrated and thickened cider, the pronounced apple flavor is lost. To reduce, add the apple cider to a medium saucepan over low heat and simmer, stirring occasionally, until the cider reduces to 1/2 cup (120 ml), about 20-25 minutes.  Set the cider aside to cool for 15 minutes.

3. In a large mixing bowl, add the flour, baking powder, apple pie spice and salt together and set aside.

4. Using a stand mixer, add 10 tablespoons (141 g) butter and both sugars and mix to cream the ingredients together, about 3 minutes or until light and fluffy, scraping the bowl as needed.  Add the eggs, one at a time, until well incorporated, scraping down the sides as needed.  Add the vanilla and mix again to incorporate.

5. Slowly add the flour mixture and mix on low speed until well incorporated.  With the mixer still running on low speed, add the apple cider in slowly.  Mix to incorporate, scraping the sides again as needed.

6. Fill a large piping bag or plastic zip-top bag with the batter and snip off the corner end.  Alternatively, you can use a spoon, though it’s a little messier.  Pipe the batter into the pan, filling just about halfway. Bake until lightly brown, about 15-20 minutes for large doughnuts, and 10 minutes for the mini, don’t overcook.  To test if it’s done, use a toothpick to insert into one of the doughnuts, if it comes out clean, they’re done.   Allow the doughnuts to cool for a few minutes before transferring to a wire rack.  Continue the same baking process with the leftover mixture.

7. While the donuts are baking, prepare the cinnamon topping.  Combine 1 cup of granulated sugar and 2 TBS of ground cinnamon in a medium bowl, adding more if desired to suit your preferences.  Mix well to incorporate and set aside.

8. Take the cooled doughnuts and dip both sides into the melted butter, allowing any excess to drip off.  Lightly dip each side of the doughnut into the cinnamon and sugar topping, shaking off any excess.  Allow to dry on a cooling rack or serve right away.

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