RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, CEDITH COPENHAVER
As the days grow shorter and the temperature drops, it’s time for apple cider doughnuts! I like this easy baked recipe which is simple to make at home in a muffin pan if you don’t like to fry. Enjoy!
*Adapted from a New York Times recipe
Baked Apple Cider Doughnuts
Nonstick cooking spray
1 ¾ cup all-purpose flour
1 ¼ tsp baking powder
¾ tsp sea salt
2 tsp ground cinnamon
½ tsp ground nutmeg
1 cup butter (unsalted recommended, but I use salted) room temp
¾ cup brown sugar
¾ cup granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
½ cup apple cider
Pre-heat oven to 350 degrees
Prepare 12-cup muffin pan with non-stick spray
In a medium bowl, mix the flour, baking powder, salt, 1 tsp of the cinnamon and the nutmeg
In another bowl, beat 10 Tbsp of the butter, brown sugar and ¼ cup of sugar until light and fluffy. Add the eggs one at a time. Mix well. Add the vanilla extract and mix.
Add the flour mix to the butter/sugar mix and stir until well combined. Add the apple cider and mix well.
Fill muffin tins two-thirds of the way with batter. Bake until golden brown and a toothpick inserted in the center comes out clean—about 12-15 minutes. If you are really good, you will rotate the pan halfway through!
While baking, whisk the remaining ½ cup sugar with 1 tsp cinnamon in a small bowl and melt 6 Tbsp of butter in another small bowl.
Let the muffins cool 5 minutes then brush them with the melted butter and dredge them through the cinnamon sugar (or sprinkle on top) while they are still warm.