Aug 24, 2016 03:24PM
Go for doughnuts! Cider doughnuts bring autumn to taste buds
By Laura Anderson Shaw
These doughnuts can be glazed, frosted, powdered, with or without sprinkles — it doesn't matter. So long as there is a doughnut to be had, no one gets hurt.
As we welcome fall this month, I wanted to embrace the season and add a little festive flair to our breakfast fare. I wracked my brain (and the internet) for the perfect recipe when a co-worker suggested apple cider doughnuts. All of the light bulbs went off! And so, the search for the perfect recipe began.
I wanted to find doughnuts that were easy to make in a short amount of time and didn't require a whole lot of work. (After all, you don't keep a sleepy-eyed little girl waiting for her breakfast after a night of binge-watching Netflix, making crafts, painting nails and playing games!)
Then, I had to find a doughnut pan. (I hope I'm not the only one who didn't keep one in the cupboard!) A quick trip to Michaels crafts, some serious internet research, a baking trial run later, and ta-da! We've got baked apple cider cake doughnuts that were a breeze to prepare and a delight to eat.
The recipe I settled on calls for honey, which I substituted with agave nectar. You also could substitute the sugar for stevia or whatever sweetener of your choice. (The granules might not look the same on the outside, but they'll taste so good that it won't matter!)
Snag some apple cider from the grocery store or farmers market, and get to baking. If you're making these in the off-season, a packet of cider from the cocoa aisle will do the trick in a pinch.
Whether you're getting your little ones ready for school in the morning, or you're hosting a sleepover of your own, these doughnuts make a perfect breakfast or snack that has just the right mix of sweet and spice.
And — they're doughnuts. So everyone wins!
Baked Apple Cider Doughnuts
Serves: About 6 regular doughnuts and 4 doughnut holes
3 tablespoons unsalted butter
1/3 cup, plus 2 tablespoons apple cider
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup sugar
2 tablespoons honey
1 large egg
3 tablespoons butter
1/4 cup apple cider
1/3 cup fine sugar, or regular sugar ran through a food processor
1 1/2 teaspoon cinnamon
Preheat oven to 400 degrees.
In a small pot, melt butter. Stir in cider, and set aside to cool.
Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Into the cooled butter mixture, whisk in sugar, honey, and egg until evenly combined. (Side note, dip honey measuring utensil in the melted butter first for easy honey removal.)
Stir together wet and dry ingredients until just combined. Over-mixing will create a tough doughnut.
Spray doughnut pan. Add batter to a piping bag and pipe evenly into the pan. (Or add to a zip-close bag, and cut off a corner.)
Bake for 7 minutes. Allow to cool 1 minute before removing donuts onto a cooling rack.
Meanwhile, make topping. Melt butter and stir in cider. In a flat-bottomed bowl, mix together cinnamon and fine sugar.
Quickly dip each doughnut in butter mixture and lightly coat in the cinnamon/sugar mixture. Place back on cooling rack. Best served same day, slightly warmed. If storing leftovers, lightly cover, if at all.
Laura Anderson Shaw is the editor of Radish.
Radish magazine is published by Small Newspaper Group and distributed by Moline Dispatch Publishing Co., L.L.C.
1720 5th Ave., Moline, IL 61265