Baked Apple Cider Donuts with Less Fat
This recipe is from Beach House Bakingby Lei Shishak. The recipes are all very approachable. The kind of desserts you really want to eat. Many are comfort food, some have a little twist. These donuts are baked and showcase the fabulous fall flavors of apple cider and cinnamon. Some baked donuts are dry affairs. The inclusion of buttermilk and canola oil give these a bit of a spring and a great cakey texture. Still, donuts are always best eaten ASAP. I think serving within 15 minutes of coming out of the oven is ideal. The Wilton pan that Lei mentions forms the donuts perfectly (LINK). Note that the recipe makes 8 donuts while the pan holds 6. You can buy 2 pans or hold some batter back for a second round in the oven. Check out Lei’s Snickerdoodles, too.
Excerpted with permission from Beach House Baking: An Endless Summer of Delicious Dessertsby Lei Shishak. Photographs by Chau Vuong. Copyright 2014, Skyhorse Publishing.
Every fall, my family and I would visit our favorite apple orchard in New Jersey. I remember as a child peering into their bakery cases packed with rows of sugarcoated apple cider donuts. We would buy a bag full of donuts, take them home, and savor each one. After moving out West, I didn’t make it back there as often as I wanted to and my annual apple cider donut cravings went unfulfilled. After numerous failed attempts to get them to share their recipe with me, I resigned myself to the fact that I would have to develop my own version to satisfy my craving every time apple season rolled around. Well, I’m over the moon excited about the outcome. These donuts are light, fluffy, and sugary with a hint of autumn. These donuts stay soft for days if you can resist them that long!
- 1 cup all-purpose flour
- 1⁄3 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- ¼ cup apple cider
- ¼ cup buttermilk
- ¼ cup canola oil
- ½ teaspoon pure vanilla extract
- Sugar for coating
- Preheat the oven to 350°F. Grease a Wilton 6-cavity donut pan with pan spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, whisk together the egg, cider, buttermilk, oil, and vanilla. Pour the wet ingredients onto the dry ingredients and mix together thoroughly.
- Using a pastry bag fitted with the ½-inch smooth round tip, pipe the batter into the donut molds just over half way. Bake 5 minutes. Rotate the pan and then bake for an additional 5 minutes or until the donut tops spring back slightly when pressed. Remove from oven and let cool in the pan for 10 minutes before inverting the donuts onto a wire rack.
- Fill a medium bowl with sugar. Toss the donuts in the sugar.