Baked Apple Cider Doughnuts
I, for one love Summertime. Hot days, cool drinks and lots of time out doors. But, as Summer wanes, nights become cooler and days become shorter, Fall sets in with it's majestic beauty and magnificent colors. Instead of sipping iced tea, we are sipping warm apple cider. Visit a working cider mill and you will not only enjoy a glass of fresh pressed apple cider, but probably a doughnut or apple dumpling to go with that cider drink.
This tasty recipe is super quick and easy a perfect way to welcome Autumn. By baking this treat instead of having it deep fried allows for the possibility of having an extra one. (wink, wink) I was able to use fresh made apple butter, but apple butter from the market will work too. If you are interested in making your own apple butter - here is a recipe that you might try.
I did purchase a pan, similar to a muffin tin for baking doughnuts - I found mine at Micheal's Craft Store for around $10. It is a Wilton pan and should be available where Wilton products are sold. If you can't find one, I am sure a muffin tin would do nicely. Now that I have invested in the pan, there is a good chance that there will be more doughnut recipes posted very soon. (I am thinking chocolate doughnuts next!)
- Preheat the oven to 350 degrees. Lightly spray a non stick doughnut pan with pan spray.
- In a medium sized bowl combine flour, baking powder, baking soda, Apple Pie Spice, and salt. Stir dry ingredients with a fork to make sure all dry ingredients are combined and that there are no lumps.
- In a separate bowl whisk together apple butter, apple cider, canola oil, and Pure Vanilla Extract. Add the wet ingredients to dry and stir until everything is combined. I did not need to use a mixer, everything came together nicely with a wooden spoon.
- Spoon the batter into the prepared doughnut pan, filling each mold about 3/4 full.
- Bake for 8-10 minutes, When done the doughnuts will spring back when gently pressed with your finger.
- Remove from oven and let cool in pan for a few minutes then transfer them to a cooling rack until ready to serve.
Optional glaze: Mix together 1/2 cup powdered sugar and 1 Tablespoon apple cider. Dip cooled doughnuts in the glaze before serving.
Serves: Makes 6 doughnuts
Nutritional Information (per serving):
Protein 2.3 g
Carbs 28.6 g
Fat 2.7 g
Sat Fat 0.3 g
Trans Fat 0.0 g
Fiber 1.3 g
Sodium 426.2 mg
Sugar 8.6 g