Subj : 6/3 National Cider Day 5
To : All
From : Dave Drum
Date : Mon Jun 02 2025 14:12:28
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Apple Cider Doughnuts
Categories: Breads, Snacks, Desserts
Yield: 12 Servings
Nonstick cooking spray
1 3/4 c (225 g) all-purpose flour
1 1/4 ts Baking powder
3/4 ts Fine sea salt
2 ts Ground cinnamon
1/2 ts Freshly grated nutmeg
1 c (225 g) unsalted butter;
- room temp
3/4 c (165 g) light brown sugar
3/4 c (150 g) granulated sugar
2 lg Eggs; room temp
1 ts Vanilla extract
1/2 c (120 ml) apple cider
Set the oven @ 350ºF/175ºC.
Lightly grease 2 6-cavity doughnut pans (or a 12-cup
muffin tin) with nonstick spray. In a medium bowl, add
the flour, baking powder, salt, 1 teaspoon cinnamon and
nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle
attachment, cream 10 tablespoons/140 grams butter, brown
sugar and 1/4 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.
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.
Spoon the batter into prepared doughnut pans, filling
them about 2/3 of the way full (you can also do this
using a disposable piping bag or a resealable plastic
bag with a 1/2" 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.)
While the doughnuts bake, whisk the remaining 1/2
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 of 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.
By: Erin Jeanne McDowell
Yield: 12 doughnuts or muffins
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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