Baked Apple Cider Donuts

Hi everyone, hope you’ve had an awesome last couple weeks! My mom came to visit which was awesome not only because it’s great to hang out with my mom, but we repainted my bathroom. It has transformed from a gross lemon yellow into a delightful warm light-medium brown. HUGE difference. No longer do I look kind of sickly when I look in the mirror. No longer do I cringe every time I walk by. No longer do I stare at the walls wondering why someone would pick that color and why they did such a crap job of painting it. It’s magical. I’d post a picture but my bathroom is pretty small and it’s hard to get a reasonable one.

In any case, November has flown by and I can’t believe next week is already December. While pretty soon I’ll be making batches of almond roca and heading back to Alaska for Christmas, right now I’m still in full on fall flavor mode: apple and pumpkin. I’ll be making a pumpkin cheesecake for Thanksgiving but this weekend I was feeling apple-y.Baked Apple Cider Donuts {{Baking Bytes}}

I actually came across this recipe a few months ago when it was crazy hot outside, so I filed it away to use at a later date. Fortunately, it comes together very quickly assuming you have all the ingredients on hand which makes it great for making on a whim.

Baked Apple Cider Donuts {{Baking Bytes}}

These donuts are not overwhelmingly apple flavored but it’s definitely there along with the spices. A cinnamon sugar coating pairs nicely for a cozy experience – kick it up a notch by having some hot cider on the side. They are denser than a fried donut, as the bake variety tends to be, but they are definitely lighter than a typical cake. If you don’t have a donut pan, you can bake them in a mini muffin tin as knockoff donut holes.

Run that Thanksgiving 5k (or go for a walk, or whatever) then come home and make a batch of these donuts while you’re prepping for dinner. It’ll be a great snack and won’t take up too much precious oven time. Just make sure you have a few people to help you eat them all.

Baked Apple Cider Donuts {{Baking Bytes}}

Baked Apple Cider Donuts

Adapted from Sally’s Baking Addiction
Makes12+ donuts

Ingredients

1 cup apple cider

2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt

1 egg (room temp)
1/2 cup sugar
1/2 cup brown sugar (not packed)

1/2 cup buttermilk (room temp)
1 tsp vanilla

1/2 cup sugar
ground cinnamon, to taste

Directions

  1. Reduce the cider by pouring it into a small saucepan and simmer over medium heat for 15-20 minutes. Measure out 1/2 cup and let it cool in the fridge while you mix the rest of the batter.
  2. Preheat oven to 350 degrees Fahrenheit. Butter a donut pan (or two) or spray a mini muffin tin with nonstick spray and set aside.
  3. Whisk flour, cinnamon, baking soda, cloves, and salt in a large bowl. Set aside.
  4. In a small bowl, whisk together egg and sugars until completely combined. Mixture will be grainy but consistent in color. Whisk in the buttermilk, vanilla, and reduced 1/2 cup of cider.
  5. Pour the wet mixture into the dry ingredients and mix gently until just combined. Mixture should still be a bit lumpy – don’t over mix!
  6. For donuts: Scoop batter into a large Ziploc bag, snip the tip, and pipe the donut wells 2/3 – 3/4 full. Bake for 10-12 minutes or until a toothpick comes out clean.
  7. For donut holes: Fill mini muffin wells 3/4 full and bake for 9-11 minutes or until a toothpick comes out clean.
  8. Let donuts cool in the pan for about 5 minutes, then remove to a wire rack.
  9. Mix together sugar and ground cinnamon to your preference. One at a time, dip still-warm donuts into the sugar and coat completely.
  10. Serve the same day if possible, but store any leftovers in an airtight container on the counter.

Notes

Put the egg in warm water for a few minutes to quickly bring it to room temperature. You can do the same with buttermilk by pouring it into a sealed container first.

Cinnamon Glazed Pumpkin Donuts {and Halloween}

Much like the rest of the 20-something white girl population, pumpkin is my favorite fall flavor. October is a highly anticipated month as I count the days towards what I officially call “Pumpkin Season.” Granted, this date is completely arbitrary, but since Bozeman summer generally extends well into September anyway, October 1st seemed a good choice.

IMG_1968Cinnamon Glazed Pumpkin Donuts >> Baking Bytes

Since I’ve already posted my favorite pumpkin bread, pumpkin pie, pumpkin cupcakes, and pumpkin milkshake, I sought a new recipe to share this year. A Pinterest post led me to these donuts, which I ever so slightly adapted to fit my preferences. A moist and pleasantly spiced pumpkin donut topped with a cinnamon glaze is the perfect start to a fall morning. As this is a baked donut recipe, it does require a donut pan, but I promise you won’t regret the purchase. My one complaint about my pan is that it only holds six donuts, when all recipes make twelve. (First world problems, haha.)

Cinnamon Glazed Pumpkin Donuts >> Baking Bytes

These would be a great way to kick off Halloween morning, sharing them with family, friends, or coworkers. Like many of you (I’m guessing), I already attended a Halloween party this past weekend, but maybe there’s a day-of party happening Thursday, or you just want to make something easy this fall. Whatever the occasion, these donuts are an easy way to bring the pumpkin flavor to breakfast.

Did you have a costume this year? I dressed up as Donatello (the Ninja Turtle, not the Renaissance artist), using a costume my mom made my older brother when he was five. That makes this costume almost as old as me, but still amazingly awesome.

I hope you hum the theme song for the rest of the day.

Heroes in a half shell – Turtle Power!

Cinnamon Glazed Pumpkin Donuts

Barely adapted from Taste and Tell
Makes 12 donuts

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger

1/2 cup brown sugar (not packed)
1/4 cup butter, room temperature
1 cup pumpkin puree
2 eggs

1 tsp vanilla
2 Tbsp milk

1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp milk

Directions

  1. Preheat your oven to 350 degrees Fahrenheit. Butter a donut pan and set aside.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Using an electric mixer on medium speed, beat together brown sugar, butter, and pumpkin until thoroughly combined.
  4. Add eggs, mixing well, and then stir in milk and vanilla until completely incorporated.
  5. Stir in the dry ingredients, mixing until just combined.
  6. Spoon batter into a large Ziploc or pastry bag, cut off the tip, and pipe into the buttered donut wells.
  7. Bake for 10 minutes, or until a toothpick comes out clean. Cool in the pan five minutes, then remove to a wire rack to cool completely.
  8. For the glaze, whisk together the remaining ingredients in a small bowl.
  9. Dip cooled donuts in the glaze and return to the wire rack to set.
  10. Enjoy with a glass of milk or a mug of coffee, and a few friends to help you eat them.

IMG_2029Cinnamon Glazed Pumpkin Donuts >> Baking Bytes

Notes

1 These taste great made a day in advance, but the glaze tends to soak into the donut. If you can, glaze them on the day you intend to serve them so they’ll stay nice and pretty.