Baked Apple Cider Doughnuts


After making the lemon and sour cream doughnuts for the Improv challenge, I've thought about doughnuts a lot lately. To the point where I finally caved and decided to buy a mini doughnut pan so I could make my own doughnuts and at least pretend they were healthy since I was baking them.

I also had a decent amount of apple cider left over after the rice pudding so I decided to look for an apple cider doughnut recipe. I came across this one on Healthy.Delicious. and knew I needed to try it out!

Baked Apple Cider Doughnuts
Adapted from:  Healthy.Delicious.
Yield: 24 mini doughnuts
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    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • 1 tsp. cinnamon
    • 1/2 tsp. baking soda
    • 1/4 tsp. nutmeg
    • 1/4 tsp. salt
    • 2 tbs. unsalted butter, at room temperature
    • 1/4 cup sugar
    • 1 egg
    • 1/2 cup apple cider
    • 1/4 cup milk
    • 1 apple, finely diced

1. Preheat the oven to 425. Spray a mini doughnut pan liberally with non-stick cooking spray.
2. In a medium-sized bowl, combine the flour, baking powder, cinnamon, baking soda, nutmeg and salt together. Set aside.
3. In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugar. Add the egg, apple cider and milk. Slowly pour the flour mixture into the stand mixer and mix until incorporated. Add in the apple and mix until just combined.
4. Fill the doughnut pan 3/4 of the way full. Bake for 9-10 minutes. Remove from the oven and let cool for 2 minutes.

Just because of the name, I was expected these doughnuts to taste like a baked version of the apple cider doughnuts we get from the orchard near us. Unfortunately these were much drier and just didn't have the same taste. They were still good, but just not what I was expecting. I'd like to try this recipe again with a more liquid-like batter and removing the apple pieces to see if it would change the consistency or not.

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