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    Apple Cider Donut Recipe NYT's

    Uploaded by

    jonh
    This recipe yields 12 classic baked apple cider doughnuts or muffins. The doughnuts are made by creaming butter and sugars together until light and fluffy, then mixing in eggs, vanilla, dry ingredients, and apple cider. The batter is baked in a doughnut pan or muffin tin until golden brown. While still warm, the doughnuts are brushed with melted butter and rolled in a cinnamon sugar coating.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Apple Cider Donut Recipe NYT's

    Uploaded by

    jonh
    1K views2 pages
    This recipe yields 12 classic baked apple cider doughnuts or muffins. The doughnuts are made by creaming butter and sugars together until light and fluffy, then mixing in eggs, vanilla, dry ingredients, and apple cider. The batter is baked in a doughnut pan or muffin tin until golden brown. While still warm, the doughnuts are brushed with melted butter and rolled in a cinnamon sugar coating.

    Original Description:

    apple and new york times recipe

    Original Title

    apple cider donut recipe NYT's

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    This recipe yields 12 classic baked apple cider doughnuts or muffins. The doughnuts are made by creaming butter and sugars together until light and fluffy, then mixing in eggs, vanilla, dry ingredients, and apple cider. The batter is baked in a doughnut pan or muffin tin until golden brown. While still warm, the doughnuts are brushed with melted butter and rolled in a cinnamon sugar coating.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    1K views2 pages

    Apple Cider Donut Recipe NYT's

    Uploaded by

    jonh
    This recipe yields 12 classic baked apple cider doughnuts or muffins. The doughnuts are made by creaming butter and sugars together until light and fluffy, then mixing in eggs, vanilla, dry ingredients, and apple cider. The batter is baked in a doughnut pan or muffin tin until golden brown. While still warm, the doughnuts are brushed with melted butter and rolled in a cinnamon sugar coating.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    Baked Apple Cider Doughnuts

    Erin Jeanne McDowell

     Yield 12 doughnuts or muffins


     Time About 35 minutes

    John Kernick for The New York Times. Food stylist: Simon Andrews.

    This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a
    doughnut pan is recommended, but you can also bake these off in a muffin pan.

    Ingredients

     Nonstick cooking spray


     1 ¾ cup/225 grams all-purpose flour
     1 ¼ teaspoon baking powder
     ¾ teaspoon fine sea salt
     2 teaspoons ground cinnamon
     ½ teaspoon freshly grated nutmeg
     1 cup/225 grams unsalted butter (2 sticks), at room temperature
     ¾ cup/165 grams light brown sugar
     ¾ cup/150 grams granulated sugar
     2 large eggs, at room temperature
     1 teaspoon vanilla extract
     ½ cup/120 milliliters apple cider
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    Preparation

    1. Heat the oven to 350 degrees. Lightly grease 2 6-cavity doughnut pans (or a 12-cup
    muffin tin) with nonstick spray. In a medium bowl, add the flour, baking powder, salt, 1
    teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
    2. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140
    grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until
    light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well
    incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla
    extract.
    3. Add the flour mixture and mix on low speed until incorporated. With the mixer running,
    add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to
    make sure the batter is homogeneous.
    4. Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full (you
    can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch
    opening cut from one corner). Bake until evenly golden brown and a toothpick inserted
    into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans
    halfway through baking. (If you are making muffins, divide batter evenly between the
    prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
    5. While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and
    1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt
    the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5
    minutes after baking, then unmold them from the pans, brush with the melted butter and
    dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let
    cool to room temperature.

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