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Baked Apple Cider Doughnuts

December 3, 2011
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It’s finals week! As you can imagine, my oven is getting a lot of use these days. Anything I can do to procrastinate studying and writing papers…

I have been obsessing over doughnuts recently… Sometimes I get these little obsessions with food (i.e., cheesecake, breakfast sandwiches, chili, etc.)…. This is me. Take it or leave it. I like food.

Anyway, I was on the search for a doughnut pan for the past couple of months and I finally found it this past weekend! It took me a whole three days to whip it out to make a dozen Baked Apple Cider Doughnuts.

They are moist, flavorful, and seasonal. Easy to make and slightly more healthy than their deep-fried counter-part. ;)

Do not make the mistake I did and read this recipe as 180 degrees Fahrenheit. For your sake, I converted the oven temperature from Celsius to Fahrenheit. I would have been waiting around for a loooong time if I didn’t notice my mistake halfway into baking. But do not worry—they turned out perfect regardless of my kitchen mishap!

 Baked Apple Cider Doughnuts recipe from AlanaBread (from Diana’s Desserts):

Baked Apple Cider Doughnuts:

2 cups plain flour

2 teaspoon baking powder

½ teaspoon salt

2 teaspoon cinnamon

1 egg

2/3 cup packed brown sugar

½ cup apple sauce

1/3 cup maple syrup (or maple flavoured syrup)

1/3 cup good quality apple cider

1/3 cup vanilla yoghurt

3 tablespoon vegetable oil

Apple cider glaze:

1 cup icing sugar mixture

½ teaspoon cinnamon

¼ cup good quality apple cider

  1. Preheat oven 180°C (355°F)
  2. In a large bowl combine flour, baking powder, salt and cinnamon.
  3. In another bowl combine wet ingredients; beaten egg, brown sugar, apple sauce, maple syrup, apple cider, yoghurt and vegetable oil. Give them a quick whisk then add your bowl of dry ingredients. Whisk until just combined.
  4. Divide your mixture between pans/tins of your choosing. For a donut pan bake for 10 minutes, for mini donuts and baby cupcakes bake for 5-7 minutes or until the tops spring back when touched.
  5. After 5 minutes transfer to a wire rack and allow to cool completely.
  6. When doughnuts are completely cooled, combine icing sugar, cinnamon and cider in a small bowl and stir well to remove any lumps.
  7. Hold your doughnut upside down and dip into the glaze. Shake of any excess and place back on the wire rack. with the rest of your donuts and baby cupcakes.

Makes 12 servings

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8 Comments leave one →
  1. Rachel permalink
    December 3, 2011 3:26 pm

    Scrumptious!! remember the old chocolate entenmann’s doughnuts with the powder sugar balls on top?? Those were my favvvoorrriiittteee, I don’t know why they ever discontinued them, lame. Try to make them ;)

  2. December 5, 2011 9:11 am

    Look wonderful! I love baked doughnuts. So much easier!

  3. December 5, 2011 9:13 am

    Can you please make the recipes printer friendly so we can print recipe only? Thanks!

    • December 5, 2011 9:08 pm

      Hi Becky, I will definitely try to include an option for a print recipe! I’m currently in the middle of finals (yikes!), but I will get on it as soon as I have a spare moment!

  4. jessica permalink
    October 9, 2013 4:02 pm

    did you use light brown sugar or dark brown sugar?

Trackbacks

  1. Chocolate Doughnuts with Ganache and Pistachios « thebitesizedbaker
  2. 30 Pounds of Apples and Here is What Happened {Locavore Living} - The Vintage Mom
  3. Great Ideas for a Bushel of Apples | Mrs. Fields Secrets

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