Apple Cider (Of Course!) - Make sure to use an apple cider that you enjoy drinking. ALWAYS shake the bottle well before measuring to ensure that the flavorful apple compounds that settle are mixed in.
Baked Apple Chips - You'll usually find these in the dried fruit section of your market. They are crunchy and flavorful and usually have the apple skin in tact. I prefer the baked apple chips to the freeze dried variety for their flavor. A fresh bag of apple chips will have some large pieces of apple at the top, break these up a bit before measuring for this recipe (or pull a pro move and just weigh the apple chips.)
Apple Cider Vinegar - Yes, I'm asking you to add vinegar to the donut batter AND the glaze. The tart flavors of apple can get lost in baking among the flavors of sugar and spice. Cider vinegar allows us to add some of that tartness back into the mix and it works extremely well in the glaze. If you don't have apple cider vinegar just substitute an equal amount of additional apple cider (don't use another vinegar.)
Baked Apple Cider Donuts with undeniable apple flavor. A few secret ingredients ensure that these will become your new fall favorite!
DONUTS
•1 ¾ cups all purpose- 225 grams
•1/3 cup white sugar- 65 grams
•1/3 cup brown sugar- 70 grams
•1 ¾ teaspoons baking powder
•1 teaspoon cinnamon
•¾ teaspoon fine salt
•Few grinds fresh nutmeg-optional
•1 cup dried apple chips- 50 grams
•⅔ cup apple cider
•2 large eggs-cold
•6 Tablespoons unsalted butter, melted
•2 Tablespoons veg oil
•1 Tablespoon vanilla
•1 ½ teaspoons apple cider vinegar
GLAZE
•1 Tablespoon unsalted butter, melted
•4 teaspoons apple cider
•1 teaspoon apple cider vinegar
•1 ½ cups confectioners sugar- 170 grams
•Small pinch fine salt
1. Preheat your oven to 425* F and lightly spray two 6-ring donuts pans with nonstick spray.
2. In a large mixing bowl sift together the flour, sugars, baking powder, spice and salt, whisk to combine.
3. Into your blender add the apple chips, cider, eggs, melted butter, oil, vanilla and cider vinegar. Blend on high about 30 seconds until smooth and thickened.
4. Add the liquids to the dry ingredients, scraping the blender well, and stir together with a spatula just until combined.
5. Divide the batter between the 12 greased donut cups (each cavity gets about 65 grams batter.) I like to pipe the batter into the pans for more control. Tap the pans on the counter 3-4 times.
6. Bake the pans side by side in the center of the oven for 9-11 minutes or until a toothpick comes out with moist crumbs. Cool donuts in the pans for 5 minutes and then turn onto a wire rack to cool completely.
7. Make the glaze by adding all of the glaze ingredients to a small microwave safe bowl. Mix with a whisk or fork until completely smooth. The glaze will be thick like melted marshmallows. Melt in the microwave for 6-8 seconds to thin the glaze. Dip the tops of the donuts in the glaze, allow the excess to drip back into the bowl and then place the donuts on a tray to allow the glaze to set. Makes 12 3” donuts. Store leftovers covered for up to one day.
NOTES* The apple cider vinegar adds tart apple flavor that is often lost in sweet applications. If you don't have apple cider vinegar don't substitute another vinegar- just add additional apple cider.
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