By Gretchen McKay, Pittsburgh Post-Gazette
Did you ever have one of those days where you just need to do something, anything, to keep busy? That was me recently at my son’s home in New Jersey.
My youngest grandson, just 4 months old, was headed the next day to the hospital for surgery. And like any grandma, I was on edge with worry.
Baking always is a great, meditative way to burn an hour or so. Measuring out ingredients requires focus and the aroma of something baking in the oven is an instant mood-lifter. So I thought, why not?
Since I come from a family of nurses, I also know that it’s always nice to provide the medical staff that takes care of a loved one with something tasty. So I decided to make one of my favorite fall treats for my son and daughter-in-law to take along to the hospital: apple cider doughnuts.
Most everyone loves doughnuts, and in October, ones made with local apple cider and dusted with cinnamon sugar are a quintessential fall treat.
Dan reported back that the doughnuts were a hit, and thankfully, so was little Georgie’s surgery.
About the doughnuts: If you choose a fried recipe, things can get messy pretty quickly. Also, you need pretty good temperature control because if the oil is too hot, the outside of the doughnuts will burn but the insides will still be raw and doughy; too cold, and the doughnuts will soak in too much oil and taste heavy.
If you bake them instead, they might not be as pillowy as their fried counterparts, but they’re still a good, sweet treat.
This recipe from Sally’s Baking Addiction is a favorite. Made with an apple cider reduction and dusted in a warm, seasonal mix of cinnamon and sugar, they embody everything people love about fall in sweet dough form.
The doughnuts are best warm, but they are also quite tasty at room temperature. Store leftovers in an airtight container at room temperature for up to three days.
Baked Apple Cider Doughnuts
PG tested
Cooking the cider down concentrates its flavor so you need to add less to the batter. Be careful not to overmix — you don’t want the dough to produce gluten.
Scooping flour right out of the bag compacts it; for more precise measuring, spoon and level it instead.
1 1/2 cups apple cider
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/2 cup milk, at room temperature
1 teaspoon pure vanilla extract
For topping
1 cup granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice
6 tablespoons unsalted butter, melted
Reduce the apple cider: Stirring occasionally, simmer apple cider in a small saucepan over low heat until you’re left with about 1/2 cup, about 20 minutes. If there are any spices or solids on top, leave them. Set aside to cool for 10 minutes.
Preheat oven to 350 degrees. Spray doughnut pan with non-stick spray. Set aside.
Make the doughnuts: Whisk flour, baking soda, baking powder, cinnamon, apple pie spice and salt together in a large bowl. Set aside.
Whisk melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together. Pour into dry ingredients, add reduced apple cider, and mix everything together with a whisk or spatula until smooth and combined (only until the flour disappears). Batter will be slightly thick.
Spoon the batter into the doughnut cavities, or use a large zipped-top bag with the corner cut off the bottom to pipe it into the pan. Fill each about halfway.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the doughnut. If it bounces back, they’re done. Cool for 2 minutes, then transfer to a wire rack. Re-grease the pan and bake the remaining batter.
Coat the doughnuts: Combine granulated sugar, cinnamon and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each doughnut in the melted butter, then generously in the apple spice topping.
Doughnuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Makes 12-16 doughnuts, depending on pan.
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