Baked Apple Cider Doughnuts
Original Source: https://sallysbakingaddiction.com/baked-apple-cider-donuts/
Ingredients (Doughnut Batter):
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon salt
2 Tablespoons (28g) unsalted butter, melted
1 large egg
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (120ml) milk
1 teaspoon pure vanilla extract
Ingredients (Topping):
6 Tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 pinch salt
Instructions
Preheat oven to 350f. Grease doughnut baking molds with oil or butter (should have enough to make 12-14 doughnuts)
Reduce the apple cider: simmer cider in a small saucepan, stirring occasionally, until it's reduced to 1/2 cup; about 20-30 minutes. Skim spices or particles or run through a fine-mesh strainer. when in doubt, it's better to over-reduce than under, as long as it's not burned; just add more cider to make up the difference.
Combine dry ingredients: while cider is simmering, combine flour, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt in a bowl; set aside.
Combine wet ingredients: combine butter, egg, brown sugar, granulated sugar, milk, and vanilla in another bowl.
Mix batter: add reduced cider to wet ingredients; then mix in dry ingredients a bit at a time. Batter should be somewhat thick, but not a dough.
Spoon batter into greased doughnut molds. It should make 12 doughnuts, possibly with a little extra. (Leftover batter can be used to create cookie-like "doughnut holes" on a baking sheet.)
Bake at 350f for about 10-12 minutes, until cooked through. While baking, mix together dry ingredients for topping in a small bowl; melt 6 tbsp butter in another bowl.
Remove doughnuts from molds immediately after baking. As soon as they are cool enough to handle, dip them first into butter, then into dry topping mix. Don't over-coat doughnuts; one dip is enough.
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