Tuesday, January 3, 2012

Apple Cider Doughnuts

I've been on an apple kick lately.  You'll see...

I love them and look forward to when they are in season every year.  I grew up eating apples, and always try to find ways to include that flavor in our foods.

Today's post, while it doesn't follow the "healthy" food wave of the new year, it is healthier than popping a fried doughnut in your mouth!  They are baked.  That at least cuts down on the fat grams.  But the best part is the flavor, they have that great apple harvest flavor using a reduced cider.  Sooo tasty!

Using those new doughnut pans is really easy and allows you to bake them at home in no time at all.

Try some of the season's best fruits.  You know they way they say..."An apple a day......"





Apple Cider Doughnuts

Makes 12

Cinnamon Sugar Topping:
3 Tbsp. sugar
2 Tbsp. cinnamon

Apple Cider Doughnuts:
1 cup apple cider
1-3/4 cups all-purpose flour
1/4 cup cornstarch
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup buttermilk
2 eggs, beaten
1/4 cup butter, melted and cooled, divided

Preheat oven to 425 degrees. Spray doughnut pan with cooking spray.

Stir together cinnamon and sugar in a small bowl.  Set aside

Place apple cider in a small saucepan and bring to a gentle boil over medium-low heat. Let apple cider boil until reduced to 1/4 cup. Set aside.

In a large mixing bowl add flour, cornstarch, sugar, baking powder, cinnamon and salt. Add apple cider, buttermilk, eggs and 2 Tbsp. of the melted butter.  Mix until combined. 

Spoon batter into a plastic Ziploc bag.  Push batter down to one corner by twisting the bag.  Snip off one corner making a small hole.  Fill doughnut pan 2/3 of the way full. 

Bake doughnuts 7-10 minutes until golden brown and firm to the touch. Let them cool in the pan 5 minutes before removing.

Dip warm doughnuts in remaining melted butter, then in remaining cinnamon sugar mixture.

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