It’s been a while since my last post. I’ve since moved from
salty, windswept Cape Cod to the rolling farmland and covered bridges of
southwestern New Hampshire.
One treat you’re sure to get at apple orchards and farmstands
here in autumn is apple cider doughnuts. They are pillowy, cinnamon sugar-coated
perfection.
I make a baked version with the same appealing spiced
flavors and less grease. I use a six-doughnut pan I purchased at the
King Arthur Baking Co. store in Norwich, Vt., about an hour’s drive from my
house.
Note: This recipe is a great way to use up leftover mulled apple cider.
BAKED APPLE CIDER DOUGHNUTS
INGREDIENTS
For the doughnuts:
1-1/2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
Zest of one lemon
1 stick (4 ounces) butter, softened
½ cup brown sugar, lightly packed
½ cup granulated (castor) sugar
2 large eggs
½ cup apple cider
¼ cup buttermilk
1 teaspoon vanilla extract
For the cinnamon-sugar dip:
4 tablespoons butter, melted
½ cup granulated (castor) sugar
1 teaspoon ground cinnamon
STEPS
Preheat oven to 350 degrees F. Spray doughnut pans with
non-stick baking spray. (My pan calls for non-stick baking spray with flour.)
In a separate bowl, combine flour, baking powder, baking soda,
salt, cinnamon, nutmeg and lemon zest.
In the bowl of a stand mixer fitted with the paddle
attachment, combine the butter and sugars. Mix on high until light and fluffy, about
three to four minutes.
Add eggs, one at a time, mixing well after each addition.
Add the cider, buttermilk and vanilla. Mix on low speed.
(The batter will look curdled. This isn’t a problem.) Then add the flour mixture
until well combined.
Spoon or pipe the batter into the prepared doughnut pan,
about two-thirds full.
Bake until doughnuts spring back, about 10 to 14 minutes depending on doughnut size. Remove doughnuts from pan to a wire rack.
In a small bowl, mix together sugar and cinnamon. Dip the
doughnuts in melted butter and then cinnamon sugar. They are best served warm. Recipe
makes six large doughnuts or 12 small doughnuts.
Instead of cinnamon sugar, try a maple glaze, which is also very
much a New England flavor. Whisk one cup of confectioner’s sugar with one
tablespoon of milk and two teaspoons of maple syrup. Mix until a smooth, glossy icing forms. Add more milk, if necessary. Drizzle glaze over cooled doughnuts.
