MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Apple Cider Doughnuts
 Categories: Breads, Snacks, Desserts
      Yield: 12 Servings

           Nonstick cooking spray
  1 3/4 c  All-purpose flour (225 g)
  1 1/4 ts Baking powder
    3/4 ts Fine sea salt
      2 ts Ground cinnamon
    1/2 ts Freshly grated nutmeg
      1 c  Unsalted butter (225 g);
           - room temperature
    3/4 c  Light brown sugar (165 g)
    3/4 c  Granulated sugar (150 g)
      2 lg Eggs; room temperature
      1 ts Vanilla extract
    1/2 c  Apple cider (120 ml)

  Set the oven @ 350°F/175°C.

  Lightly grease two 6-cavity doughnut pans (or a 12-cup muffin tin)
  with nonstick spray. In a medium bowl, add the flour, baking
  powder, salt, 1 ts cinnamon, and nutmeg and whisk to combine. Set
  aside.

  In the bowl of a stand mixer fitted with the paddle attachment,
  cream 10 tb (140 g) butter, brown sugar and 1/4 cup (50 g)
  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 full. You can also do this using a disposable piping
  bag or a resealable plastic bag with a 1/2" opening cut from one
  corner. Bake until evenly golden brown and a toothpick inserted
  into the center of the thickest portion comes out clean, 12 to
  15 minutes. 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.

  While the doughnuts bake, whisk the remaining 1/2 cup (100 g)
  granulated sugar and 1 ts cinnamon together in a small bowl to
  combine. In a separate small bowl, melt the remaining 6 tb 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.

  Recipe by Erin Jeanne McDowell

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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