Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup apple cider
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Doughnut pan
- Piping bag or ziplock bag
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a doughnut pan with cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the apple cider, milk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into a piping bag or ziplock bag with a corner snipped off.
6. Pipe the batter into the prepared doughnut pan, filling each mold about 2/3 full.
7. Bake for 12-15 minutes, or until the doughnuts are lightly golden and a toothpick inserted into the center comes out clean.
8. Allow the doughnuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 doughnuts
Nutritional information:
Per serving:
Calories: 160
Fat: 4g
Carbohydrates: 28g
Protein: 3g
Sodium: 220mg
Sugar: 12g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Soy milk or almond milk can be used instead of regular milk.
- Coconut oil can be used instead of unsalted butter.
Variations:
- Add 1/2 cup of chopped apples or raisins to the batter for extra texture and flavor.
- Replace the vanilla extract with almond extract for a different flavor.
- Top the doughnuts with a glaze made from powdered sugar and apple cider.
Tips and tricks:
- To make filling the doughnut pan easier, transfer the batter to a piping bag or ziplock bag.
- Be sure not to overfill the doughnut molds, as the batter will rise during baking.
- Allow the doughnuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the doughnuts, place them in a preheated 350°F (180°C) oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the doughnuts on a platter or cake stand for a beautiful presentation.
Garnishes:
Dust the doughnuts with powdered sugar or cinnamon sugar for a simple garnish.
Pairings:
Serve the doughnuts with a hot cup of coffee or tea.
Suggested side dishes:
Serve the doughnuts with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the doughnuts are too dry, try adding a tablespoon of milk to the batter.
- If the doughnuts are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Be sure to wash your hands and all cooking surfaces and utensils before preparing this recipe.
Food history:
Doughnuts have been a popular treat in the United States since the mid-19th century.
Flavor profiles:
The combination of vanilla and apple cider creates a warm, comforting flavor profile.
Serving suggestions:
Serve the doughnuts warm or at room temperature for a delicious breakfast or snack.
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