Tuesday, October 2, 2012

Baked Glazed Apple Cider Donuts

One of my favorite fall pastimes is apple picking, and though I haven't had a chance to get out to the orchards yet, I have been dying to start whipping up some of my favorite fall apple recipes! I was psyched to finally get my hands on some fresh picked Macintosh this weekend and knew that Apple Cider Donuts had to be up first. There's just something about the smell of warm, baked apples and fall spices that makes you feel at home, don't you think?!

This baked version of Apple Cider Donuts is a healthier adaptation to frying them, but certainly doesn't count out any flavor. The dough is dense like a muffin or scone, but also light and airy. The chunks of baked apple coupled with warm cinnamon and nutmeg create the perfect fall bite. Top these babies with a thin layer of apple cider glaze, and consider yourself in Apple Cider Donut heaven! Happy Baking!

Baked Apple Cider Donuts
Recipe adapted from Healthy. Delicious. 


For the donuts:
1/2 cup Apple Cider
2 tablespoons Butter, softened
1/4 cup Sugar
1 Egg
1/4 cup Milk
2 cups All Purpose Flour, plus additional for dusting
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1 Apple, cut into a 1/8-inch dice (about 1 cup)

For the glaze:
1 cup powdered Sugar
2 1/2 tablespoons Apple Cider
1 teaspoon cinnamon
Cinnamon and Sugar for dusting

Pour the apple cider into a small pan set over high heat. Bring to a boil and allow to reduce by half. Set aside to cool.

In a mixing bowl, cream together the butter and sugar. Beat in the egg, then mix in the reduced cider and milk.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir half of the flour mixture into the wet ingredients. Fold in the diced apple, then mix in the remaining flour.

Chill the dough for 15 minutes to help it firm up.

Heat oven to 425F. Remove the dough from the fridge and spoon into a greased Wilton donut pan (or cut into donut shapes on a floured surface using a donut cutter, cookie cutters, or a glass, then carefully transfer each donut to a baking sheet lined with parchment or a silpat).

Bake at 425F for 10 minutes.

Allow donuts to cool for 3-5 minutes and dip the top half of each donut in the glaze.

Dust with cinnamon and sugar. Enjoy!

Makes about 7-9 delicious donuts.


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