I've been seeing Doughnut recipes popping up everywhere lately so you can imagine my excitement when I discovered that they were this month's Daring Bakers' Challenge.
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Lori allowed us to be as creative as we liked, giving us the option of the type of doughnut (cake or yeast), the toppings and the fillings.
I was surprised when I informed MM of this month's challenge and he asked for baked doughnuts instead of fried. I didn't complain though, especially since it would be much easier, less time consuming and not to mention a little healthier. Only problem was that I didn't have a donut pan...and since you can't find those in stores I had to order one and had to use a cookie pop pan in the mean time.
The first time I saw this doughnut recipe on Squirrel Bakes I knew it was a keeper and immediately printed it out. I had to make a few minor adjustments, but boy are they good.. Thank you Debbie for a wonderful recipe!
I actually made these doughnuts after spending the first night in our new house and they turned out to be the perfect breakfast for a day full of moving. I paired them with some homemade Apple(Cider)Sauce.
Baked Apple Cider Doughnuts
Original Recipe at Squirrel Bakes
Oven: 325 Bake Time: 20 minutes
Makes 12 doughnuts
2 cup white whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 egg (or 1 TBS flaxseed meal and 3 TBS water)
2/3 cup brown sugar
1/2 cup apple (1 apple) peeled, finely chopped and then pureed
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup vanilla yogurt
3 TBS veggie oil
cinnamon and sugar (for coating)
Preheat oven to 325. Spray doughnut pan and set aside (if you don't have a doughnut pan you can use a muffin pan or a muffin top pan like I did)
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, combine egg, brown sugar, apple puree, cider, yogurt and oil. Mix until well blended.
Add flour mixture in small amounts and mix until just incorporated.
Spoon into pan.
Bake 15-20 minutes or until lightly browned.
While doughnuts are baking prepare shallow bowl with cinnamon and sugar. Immediately after baking, place doughnuts in bowl and coat evenly on both sides.
Serve with a heaping spoonful of the Apple(Cider)Sauce.
1 cup apple, peeled and pureed* keep chunky
1/4 cup apple cider
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
In a sauce pan, heat apple puree and apple cider over medium heat till boiling.
Stir in cinnamon and nutmeg.
Add sugar and stir until boiling resumes.
Allow to boil for about 5 minutes and remove from heat.
Place in refrigerator for a few minutes to thicken.