Apple Cider Donuts
Patricia @ ButterYum
I live in apple country and Apple Cider Donuts are a regional favorite. They can be purchased at many local establishments, but this NYTimes recipe is excellent and I can a dozen donuts for the same price as buying just 2 at a local orchard. Give them a try and discover for yourself why apple cider donuts are so popular.
Note: you can make this recipe with ground nutmeg from your pantry, but I highly recommend grinding the nutmeg fresh — it makes all the difference.
Items used to make this recipe:
(affiliate links)
donut pan(s) https://amzn.to/3wIlVl9
pure vanilla extract https://amzn.to/3DnJkvZ
Baker’s Joy baking spray https://amzn.to/3DsuvZ6
whole nutmeg https://amzn.to/3DnIGP5
microplane grater https://amzn.to/3HFTwlX
large disposable pastry bag https://amzn.to/3JsNJ4n
pastry brush https://amzn.to/40haz4Z
mini electric donut maker https://amzn.to/3RgHym9
Apple Cider Donuts
makes 12
Ingredients
Donuts:
1 3/4 (225g) cups all purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon fine table salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
10 tablespoons unsalted butter, room temperature
3/4 cup light brown sugar
1/4 cup white granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup apple cider
Topping:
6 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
1/2 cup white granulated sugar
Directions
To Make the Donuts:
Preheat oven to 350F and place rack in center position.
Prepare donut pan(s) with nonstick baking spray like Baker’s Joy.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and white granulated sugar until light in color and fluffy in texture.
Add the eggs, one at a time, until each in fully incorporated; scrape down the sides of the bowl as needed.
Add the flour mixture and mix until no traces of dry ingredients remain.
With the mixer on medium-low speed, add the pure vanilla extract and apple cider and mix; scrape the sides of the bowl as needed, until the mixture is homogeneous.
Pour the batter into a very large disposable pastry bag or a gallon-size freezer bag (see notes below); clip a 1/2-inch opening in the bag and fill each donut pan(s) about 2/3s full with the batter.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and rest for 5 minutes before dipping in melted butter and cinnamon sugar mixture.
To Finish the Donuts:
In a medium bowl, whisk together sugar and ground cinnamon.
Brush warm donuts in melted butter and immediately toss in cinnamon sugar mixture.
Notes
I strongly recommend using freshly grated nutmeg for this recipe. Whole nutmeg will keep indefinitely in a cool dry place. I keep mine in a glass jar and grate it as needed using a microplane grater.
For the most mess-free way to fill the donut pan(s), use a very large disposable pastry bag (at least 18-inches) or a gallon-size zip top FREEZER bag (storage bag seams tend to break). Place the pastry bag in a tall vase to fill.
To make apple cider muffins, bake batter for 15-20 minutes in a standard muffin pan instead (this pan is my favorite) — recipe will make 12 muffins.
To make mini donuts, use an electric donut maker.
I prefer to use a silicone pastry brush over a standard one when dealing with greasy/oily ingredients because I find it easier to clean the silicone bristles.
adapted from nytimes.com