Baked Apple Cider Donuts aka appley, cinnamony, sweet pillows of joy.
When I was really young, we spent a few years in upstate New York. Most of the memories are a bit blurred - what can you expect of a four year-old. But one memory remains pretty damn prominent. Periodically, my mom would drive us up to farm country, and we'd pick up a bushel of local apples. Walking into the farm stand you were immediately hit in the face with delicious cinnamon sugar smells. The apples were all fine and good. But the Apple Cider Donuts this place was cranking out - UNBELIEVABLE.
A fabulous Apple Cider Donut is tender and cakey on the inside and crusty, cinnamony sweet on the outside. Granted, my childhood memories were made of fried apple donuts, but this baked recipe fit the bill and my waistline.
Baked Apple Cider Donuts
Ingredients
· 1 ½ cup cake flour
· 1 ½ tsp baking powder
· ¼ tsp baking soda
· ¼ tsp salt
· ¼ tsp cream of tartar
· 1 tsp cinnamon (plus 1 tsp for topping)
· ¼ tsp ground nutmeg
· ¾ cup sugar (plus ½ cup for topping)
· 6 tbsp butter, melted
· 2 egg whites
· ½ cup apple cider
· ¼ cup apple butter
Preheat oven to 325F.
Combine flour, baking powder, baking soda, salt, cream of tartar, 1 tsp cinnamon, nutmeg, and ¾ cup sugar. In a separate bowl, whisk together butter, egg whites, apple cider and apple butter. Add wet ingredients to dry ingredients and whisk until combined.
Grease donut pan or silicon molds. Donut cavities should be about 3in in size.
Pour batter into large piping bag. Pipe mixture into pan until ¾ full. Smooth surface of the batter with a small spoon or knife. Bake for 14-16 minutes until donuts are golden and an inserted toothpick comes out clean.
While donuts bake, combine sugar and cinnamon in a small bowl.
Allow donuts to cool for 2-3 minutes. Toss each donut carefully into cinnamon sugar mixture. Cover each donut completely. Allow to cool on wire rack.
Makes 12 3-in donuts
Gluten Free Friendly!
I had greatest success with Better Batter gluten free flour blend.
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