Introduction
Indulge in the flavors of fall with these irresistible Cinnamon Apple Cider Doughnuts. These doughnuts are moist, tender, and bursting with warm cinnamon and apple cider goodness. Whether you prefer them in doughnut or muffin form, they are sure to delight your taste buds. Enjoy these treats as a special breakfast or a delightful snack during the autumn season. Follow this easy recipe to create a batch of these delectable doughnuts in no time!
Table of Contents
- Ingredients
- Preparation
- Baking Instructions
- Finishing Touches
- Serving
- Tips and Variations
- Frequently Asked Questions (FAQs)
- Conclusion
1. Ingredients
To make the Cinnamon Apple Cider Doughnuts, gather the following ingredients:
- Nonstick cooking spray
- 1¾ cups (225 grams) all-purpose flour
- 1¼ teaspoons baking powder
- ¾ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 cup (225 grams) unsalted butter, at room temperature (2 sticks)
- 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
2. Preparation
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease 2 (6-cavity) doughnut pans or a 12-cup muffin tin with nonstick spray.
In a medium bowl, combine the all-purpose flour, baking powder, salt, 1 teaspoon of cinnamon, and nutmeg. Whisk the dry ingredients together and set aside.
3. Baking Instructions
Using a stand mixer fitted with the paddle attachment, cream together 10 tablespoons (140 grams) of butter, brown sugar, and ¼ cup (50 grams) of granulated sugar on medium speed until light and fluffy. This usually takes about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl as necessary. Beat in the vanilla extract.
Gradually add the flour mixture to the bowl, mixing on low speed until it is fully incorporated. While the mixer is running, slowly pour in the apple cider and continue mixing until the batter is well combined. Scrape the sides of the bowl to ensure the batter is homogeneous.
4. Finishing Touches
Spoon the batter into the prepared doughnut pans, filling each cavity about two-thirds of the way full. You can also use a disposable piping bag or a resealable plastic bag with a ½-inch opening cut from one corner for easier filling. If you are making muffins, divide the batter evenly between the prepared cups.
Bake the doughnuts or muffins until they are evenly golden brown and a toothpick inserted into the thickest portion comes out clean. This usually takes about 12 to 15 minutes. If you are making muffins, the baking time may be slightly longer, around 15 to 20 minutes. Rotate the pans halfway through baking for even browning.
5. Serving
While the doughnuts are baking, whisk together the remaining ½ cup (100 grams) of granulated sugar and 1 teaspoon of cinnamon in a small bowl to create the cinnamon sugar coating. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave.
Allow the doughnuts or muffins to cool for 5 minutes after baking. Then, remove them from the pans and brush each one with the melted butter. Immediately dredge them in the cinnamon sugar mixture while they are still warm, ensuring they are well coated. Serve the doughnuts or muffins immediately for the best flavor and texture. Alternatively, you can let them cool to room temperature before enjoying.
6. Tips and Variations
- For an extra burst of flavor, you can add ½ cup of chopped apples to the batter before baking.
- If you prefer a glaze instead of the cinnamon sugar coating, mix together powdered sugar and apple cider to create a thin glaze. Drizzle the glaze over the cooled doughnuts or muffins.
- To make these treats dairy-free, substitute the butter with an equal amount of dairy-free margarine or coconut oil, and use a non-dairy milk instead of the apple cider.
Frequently Asked Questions (FAQs)
Q1: Can I make these doughnuts without a doughnut pan?
A: Yes, if you don't have a doughnut pan, you can use a muffin tin instead. Simply fill the muffin cups with the batter and adjust the baking time accordingly.
Q2: Can I make the batter ahead of time?
A: It's best to bake the doughnuts or muffins immediately after preparing the batter. However, you can store the batter in the refrigerator for up to 24 hours if needed. Let it come to room temperature before baking.
Q3: Can I freeze the doughnuts or muffins?
A: Yes, these treats can be frozen for up to 2 months. Place them in an airtight container or freezer bag. Thaw them at room temperature or reheat them in the oven before serving.
Q4: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for a portion of the all-purpose flour if desired. Keep in mind that the texture and taste may be slightly different.
Q5: Can I use store-bought apple cider?
A: Yes, store-bought apple cider works well for this recipe. However, if you prefer, you can make your own fresh apple cider for a more intense flavor.
Conclusion
In conclusion, Cinnamon Apple Cider Doughnuts are a delightful treat that captures the flavors of fall. With their warm cinnamon and apple cider notes, these doughnuts or muffins are perfect for breakfast or a sweet snack. Whether you enjoy them as doughnuts or muffins, their moist texture and delicious flavor will surely impress. Follow this easy recipe and savor the delightful taste of autumn!