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)
- Heat oven to 350 degrees, preferably on convection.
- Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
- In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
- 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.
- Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
- Beat in the vanilla extract.
- Add the flour mixture and mix on low speed until incorporated.
- With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
- Scrape the bowl well to make sure the batter is homogeneous.
- 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.
- 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.)
- Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
- Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
- Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.
To Make the Topping:
- While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
- In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
- Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
- Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
- Serve immediately, or let cool to room temperature.