Week 124:
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
Ingredients
- 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
Instructions
- 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.
Notes
These doughnuts are best served hot!