Food recipes
Baked Apple Cider Donuts
Baked Apple Cider Donuts Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda spices, cinnamon, ground pumpkin,...
Baked Apple Cider Donuts
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
pumpkin, raw
salt, table
syrup, maple, canadian
apples, raw, with skin
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
sugars, powdered
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat oven to 350 degrees F. Grease and flour a 6-mold donut pan and set aside.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In a small bowl, combine maple syrup, apple cider, apple sauce, coconut oil, and vanilla extract.
Whisk well and mix into the flour mixture until just combined.
Spoon batter into the prepared donut pan, only filling each mold 3/4 full.
Bake donuts in the preheated oven for 810 minutes, or until donuts have a spongy texture when gently pressed.
Remove from the oven and cool for a few minutes in the donut pan before removing them to a wire rack.
While the donuts are cooling, prepare the glaze and topping.
For the glaze, whisk powdered sugar and apple cider until well mixed.
For the topping, do the same with the sugar and cinnamon.
When donuts are cool enough to handle, dip the tops into the prepared glaze, then sprinkle with the cinnamon sugar topping.
Repeat for all donuts.
They are ready to serve as soon as the glaze is hardened.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
pumpkin, raw
salt, table
syrup, maple, canadian
apples, raw, with skin
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
sugars, powdered
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat oven to 350 degrees F. Grease and flour a 6-mold donut pan and set aside.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In a small bowl, combine maple syrup, apple cider, apple sauce, coconut oil, and vanilla extract.
Whisk well and mix into the flour mixture until just combined.
Spoon batter into the prepared donut pan, only filling each mold 3/4 full.
Bake donuts in the preheated oven for 810 minutes, or until donuts have a spongy texture when gently pressed.
Remove from the oven and cool for a few minutes in the donut pan before removing them to a wire rack.
While the donuts are cooling, prepare the glaze and topping.
For the glaze, whisk powdered sugar and apple cider until well mixed.
For the topping, do the same with the sugar and cinnamon.
When donuts are cool enough to handle, dip the tops into the prepared glaze, then sprinkle with the cinnamon sugar topping.
Repeat for all donuts.
They are ready to serve as soon as the glaze is hardened.