Baked Apple Cider Doughnuts

Apple cider doughnuts are one of my favorite autumn treats. A tasty baked version reduces the guilt- a little bit. 😉 This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell.

I made mini-doughnuts and madeleines. I must say that we were surprised by how much we enjoyed the apple cider madeleines which were absolutely amazing with crispy edges. The batter could also be baked in a muffin pan.

Yield: 12 mini-doughnuts and 8 madeleines (or 12 muffins)

For the Batter:

• nonstick cooking spray
• 1 3/4 cup/225 grams all-purpose flour
• 1 1/4 tsp baking powder
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 10 T (140 grams) unsalted butter, at room temperature
• 3/4 cup/165 grams light brown sugar
• 1/4 cup/50 grams granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup/120 milliliters apple cider

For the Topping:

• 1/2 cup/100 grams granulated sugar
• 1 tsp ground cinnamon
• 6 T unsalted butter

To Make the Doughnuts & Madeleines: (or Muffins)

1. Heat oven to 350 degrees, preferably on convection.
2. Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
3. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
5. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
6. Beat in the vanilla extract.
7. Add the flour mixture and mix on low speed until incorporated.
8. With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
9. Scrape the bowl well to make sure the batter is homogeneous.
10. Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (I use a small cookie scoop and fill each well with 3 scoops. You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Spread evenly with an offset spatula.
11. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 7 to 9 minutes on convection. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
12. Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
13. Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
14. Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.

To Make the Topping:

1. While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
2. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
3. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
4. Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
5. Serve immediately, or let cool to room temperature.

Magdalenas

I wanted to make these as soon as I read Linda’s post about this Spanish version of French Madeleines on La Petite Paniere. I also had to post them as soon as I made them! I loved her description-  they seemed like a dessert but are eaten as a special bakery breakfast in Algeria. They are very light, only slightly sweet, and were absolutely delicious with raspberry jam.

I substituted some potato starch for the corn starch (I didn’t have enough…). I also substituted large for medium eggs, canola oil for safflower oil, and vanilla extract for the vanilla sugar in the original recipe. I also reduced the baking time for a convection oven. Tasty and pretty! 🙂

Yield: 12 Magdalenas (I only made 11!)

• 125 g all-purpose flour
• 125 g corn starch (I substituted some potato starch as well)
• 1/2 teaspoon of baking powder
• 100 ml sunflower oil or canola oil
• 200 g granulated or caster sugar
• 5 large eggs, separated
• zest of 2 lemons
• 1 teaspoon vanilla extract
• turbinado sugar, for sprinkling

1. Preheat the oven to 180 C  or 350 F degrees on convection.
2. Using cooking oil spray, grease small individuals mini magdalenas mold or muffins tray. (I used standard-size brioche tins.)
3. In a bowl, combine the flour, the corn starch and the baking powder with a whisk.
4. Separate egg yolks from whites (in two different large bowls).
5. In the bowl with the 5 egg yolks, add the sugar, the vanilla extract, and the lemon zest. Whisk together all the ingredients until they become creamy.
6. Add the oil and continue to mix.
7. Add the flour, the corn (or potato!) starch and the baking powder mixture. Mix all of the ingredients together. (The batter is quite thick.)
8. In the second bowl whisk the egg whites until soft peaks begin forming. (I used a hand mixer.)
9. Incorporate the whisked egg whites to the egg yolk-flour mixture and fold in until combined.
10. Spoon into molds and sprinkle with a little of turbinado sugar over the top. (I used a large ice cream scoop.)
11. Bake for 17 or 18 minutes on convection (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
12. Remove from the oven and set aside for 15 minutes. Transfer into a serving plate or basket. Serve with jam or orange marmalade on the side.

One Year Ago:

• Morning Glory Muffins
• Whole Wheat & Oat Zucchini Bread

Two Years Ago:

• Bubby’s Corn Muffins
• 100% Whole Wheat Banana Bread Muffins

Three Years Ago:

• Zucchini, Banana, & Flaxseed Muffins