There’s just something so homey and comforting about the smell of apple and cinnamon. It’s the smell of fall.We’ve had an unseasonably warm October here in the Pacific NW. Even with an early trip to the pumpkin patch, a scarecrow on the porch, and Halloween costumes in the works, it hasn’t truly felt like fall.
What’s a fall-loving girl to do? The answer was easy. Get in the kitchen and make apple cider donuts. Have you ever had REAL apple cider? It’s thick, spicy, and full of flavor. One sip transports you to a blustery fall day. Add in cinnamon and brown sugar and you are in baked good heaven. And really, is there anything better than biting into a warm cinnamony donut?
Last year for Christmas, my daughter bought me a mini donut pan. I have loved making baked donuts for the family. Don’t get me wrong – they’re still treats. BUT, I feel better about serving up baked donuts vs. the typical fried variety. If you don’t have a donut pan, you could make these in a mini muffin pan.
Happy baking and happy fall!
Ingredients
2 cups flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
pinch nutmeg
3/4 c. apple cider (I like to use the thicker, spicier variety.)
1/4 c. milk
1 egg
2 tsp. vanilla
1 T melted butter
Topping
1/4 c. sugar
1/4 c. brown sugar
1 T cinnamon
2 T melted butter
To Prepare:
1. Preheat your oven to 325 degrees.
2. In a large mixing bowl, mix together the dry ingredients. (flour, sugar, baking powder, cinnamon, nutmeg, and salt)
3. Add in the cider, egg, milk, vanilla, and melted butter. These are going to be best when mixed by hand!
4. Spray your donut pan well with cooking spray. Fill each donut cup about 2/3 full. (I scooped my batter into a ziploc bag, snipped off the corner, and piped mine in!)
5. These cook quickly! My mini donuts cooked in about 7 minutes. Bake these until they spring back when you touch them, and a toothpick comes out clean. Keep a close eye on your first batch, as oven times and temps will vary!
6. When you take your donuts out of the oven, immediately dump them out of the pan to allow them to cool.
7. Brush the cooked and semi-cooled donuts with melted butter OR with additional apple cider. I used a pastry brush.
8. Put your sugars and cinnamon for the topping into a bowl with lid, large ziploc bag, or paper bag. Place several of the donuts that have been brushed with butter or cider into the topping, (seal whatever you are using!), and SHAKE!! (*This is a fun project to let your kids help you with!)
This recipe made 48 mini donuts! Happy baking! Enjoy!
