We happen to have delicious apple cider made on a farm from our CSA, and I wanted to make sure to incorporate it into my dough. A lot of the recipes I found for doughnuts seemed to include sweet potatoes, squash, or pumpkin, which sounded amazing so I wanted to include that element in my recipe as well. I also decided to replace most, but not all, of the eggs and oil this recipe would require with applesauce, which usually makes for a nice baking substitute, is healthier, and would complement the other flavors well. Lastly, I wanted these doughnuts to be baked and not fried, as I try to be pretty health-conscious in my cooking.
I did need to go out and buy doughnut pans, which I was (not so) secretly happy about because I love getting cooking gadgetry at the HomeGoods near our apartment. Any excuse to go there is a good excuse, even though our credit card bill might protest. Normally I try to avoid specialized gadgets that only have one kind of use, but these were cheap and don't take up too much storage space, so I went for it. However, in case you don't have and/or don't want to get doughnut tins, I left the option open to make these as muffins as well, which are also delicious. Actually, this recipe made more batter than you need for a dozen doughnuts, so I ended up making doughnuts and muffins.
|These taste as good as they look|
Apple Cider Pumpkin Doughnuts with Maple Glaze
1 3/4 cup all purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1/4 cup vegetable oil
1 large eggs
3/4 cup unsweetened applesauce
1 cup pumpkin purée (or canned pumpkin)
1/2 cup apple cider
1/4 tsp vanilla extract
1/2 cup confectioners sugar
2 tbsp maple syrup
1 tbsp apple cider or water
1/2 tsp cinnamon
Recipe makes 12 doughnuts & 8 muffins OR a dozen larger muffins OR 24-30 mini doughnuts or muffins
|The doughnut version|
- Mix the dry ingredients very well with a whisk. Then add all the wet ingredients and mix well. I prefer to use a spatula when mixing in the met ingredients.
- Cover the dough with plastic wrap and put in the refrigerator for 2 hours. You can leave it there for up to 24 hours.
- When you're ready to prepare your doughnuts and/or muffins for baking, preheat the oven to 350 degrees Fahrenheit.
- Fill your doughnut mold with the batter about 3/4 of the way full. Use the extra batter to make muffins in muffin cups or a muffin tin.
- Place the doughnuts and muffins in the oven for about 18-25 minutes, or until a toothpick comes out clean (do not wait or look for browning).
- When they're done, let the doughnuts cool for 5-10 minutes, and then gingerly remove the doughnuts from the pan using a knife to wiggle them out and place them on a cooling rack. Let them sit out until they are completely cooled.
- Then you can add the glaze or you can wait until right before serving them. This step is optional, as these do have a great flavor on their own.
- When you're ready, mix the glaze ingredients until you get a sticky, syrupy consistency without lumps. If you need it thicker, cut down on cider or water, and if you need it thinner, add a bit of water.
|Glazing the final product|
|I had to taste test them, of course. The texture is perfect, |
and the middle is chewy and moist and delicious.
Well that's a way to use up homemade applesauce...ReplyDelete
Note that if your CSA has also gifted you with a rather insane amount of winter squash, you can halve it, roast it and pulse it in the food processor as a replacement for canned pumpkin.
Squash sounds like an awesome alternative to pumpkin! Especially if it's fresh from the farm.ReplyDelete