Baked Apple Cider Doughnuts Recipe

 Baked Apple Cider Doughnuts

TIME: About 35 minutes 

The traditional taste of baked cider doughnuts is produced by this recipe. Although a doughnut pan is advised for the most conventional outcome, you may alternatively bake these in a muffin pan.

INGREDIENTS

Yield:

12 doughnuts or muffins

Nonstick cooking spray

1¾  cup/225 grams all-purpose flour

1¼  teaspoon baking powder

¾  teaspoon fine sea salt

2   teaspoons ground cinnamon

½  teaspoon freshly grated nutmeg

1 cup/225 grams unsalted butter (2 sticks), at room temperature

¾  cup/165 grams light brown sugar

¾  cup/150 grams granulated sugar

2  large eggs, at room temperature

1  teaspoon vanilla extract

½  cup/120 milliliters apple cider

PREPARATION For Baked Apple Cider Doughnuts

Step 1

Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and ¼ cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Step 3

Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Step 4

Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a ½-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

Step 5

While the doughnuts bake, whisk the remaining ½ cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.