Apple Cider Donuts
This is my take on the apple cider donut craze. I wanted a more distinct apple flavor, so I added finely chopped apples.
Course: Beginnings, Endings
Cuisine: American
Servings: 3 Dozen
- 2 cups Apple Cider
- 1-1/2 cups All-purpose Flour
- 1-1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg I do a few grates from fresh nutmeg.
- 1/2 tsp Kosher Salt
- 6 oz. Unsalted Butter, at room temperature
- 1/2 cup Light Brown Sugar
- 1/2 cup Granulated White Sugar
- 2 Large Eggs
- 1/2 cup Buttermilk can use Greek yogurt
- 1-1/2 tsp Pure Vanilla Extract
- 1 medium Granny Smith Apple, peeled, cored and chopped finely
Reduce apple cider, to 1/2 cup, over medium heat. Stir ocassionally. This can take up to 30 minutes.Meanwhile, whisk together all dry ingredients and set aside.Preheat oven to 350Butter and flour a donut pan. You can use a mini or regular muffin tin, too. In the bowl of a stand-up mixer, fitted with paddle attachment, cream together butter and both sugars, over medium speed. Once light and fluffy, add eggs, one at a time. Scrape down sides.On low speed, gradually add reduced and cooled cider. Then add buttermilk and vanilla. Gradually add flour mixture, until just combined. Do not overmix. Gently fold in diced apples. Spoon, or pipe, into donut cavities. Bake for 10-12 minutes. Donuts should be a rich brown and bounce back when touched. Cool on rack for 10 minutes, then turnout. When donuts are cool enough to handle, you can dip them in melted butter then sprinkle with cinnamon sugar. You can also make a quick glaze to it them in.:Into 1 cup of powdered sugar, whisk either 2 tablespoons or apple cider or maple syrup, depending on your preferences. You can either dip the donuts or drizzle over.