Though the weather here in Philadelphia is still distinctly summer-like, in the Poconos, where we traveled this past weekend, the leaves are beginning to turn on the trees, indicating that autumn is on its way. (Hooray!) I decided to hop on the autumn bandwagon a little early and baked up a couple batches of apple cider donuts yesterday morning. Biting into a still-warm freshly-baked donut provided a little taste of the autumn season to come, with a fresh apple flavor rounded out by the comforting spiciness of cinnamon and nutmeg. D even proclaimed the donuts "one of the top tens things you've made, ever." If that isn't high praise, I don't know what is.
Baked Apple Cider Donuts (printer-friendly version)
makes 12 donuts
1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup unsweetened organic applesauce
2/3 cups apple cider
1/3 cup plain nonfat Greek yogurt
3 tablespoons canola (or vegetable) oil
1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the granulated sugar and cinnamon. Set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, applesauce, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately dip each donut into the cinnamon-sugar mixture, one at a time. Use a spoon to ensure the donut is evenly coated in the cinnamon sugar.
10. Serve the donuts while still warm. (However, I can confirm that the donuts are just as good served at room temperature one day later.)
(adapted from this recipe)
makes 12 donuts
1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup unsweetened organic applesauce
2/3 cups apple cider
1/3 cup plain nonfat Greek yogurt
3 tablespoons canola (or vegetable) oil
1/3 cup granulated sugar
1-2 teaspoons ground cinnamon
1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the granulated sugar and cinnamon. Set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, applesauce, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately dip each donut into the cinnamon-sugar mixture, one at a time. Use a spoon to ensure the donut is evenly coated in the cinnamon sugar.
10. Serve the donuts while still warm. (However, I can confirm that the donuts are just as good served at room temperature one day later.)
(adapted from this recipe)
Sweet god. I need to make these NOW! Bookmarking this page! :)
ReplyDelete