Apple Cinnamon Donuts, do-nuts, DO-nuts, do-NUTS…..donuts……
It’s New Year’s Eve, and an emergency grocery trip has been called. Sirens start screaming and the house enters a state of emergency. For us, a trip into town is quite the process… we must hitch up our horses, check our wagon axles, and make sure we have enough rations for at least 3 days on the trail (*my awful lying face is smiling*).
I kid, but seriously…. leaving the farm is rough. We are about 30 minutes away from the nearest grocery store, and we need to make these trips count.
I get out my phone and start making a list, and what’s the first item? A donut pan! I told you this was an emergency trip, and now you can see why. Also, on my list was sauerkraut and kielbasa, because….2019 right?
Donuts pans are not the easiest to find, but as the beautiful red glow of the Tar-gétte sign filled up my windshield…I knew I would find what I needed (along with unicorn socks in the clearance aisle, slippers with puppies on them, a headdress for my cat Peepers).
Ladies, I think we can all agree that Target is the most glorious store to ever grace this world… this is a safe place, you can tell us how you really feel.
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Apple Cinnamon Donuts!
Apple Cinnamon Donuts were my husband’s idea for our New Year’s Day celebration. We enjoy learning how to make items from scratch in the kitchen, and donuts were uncharted territory.
When time’s tight, I’m all about the box mixes and thaw-and-serve desserts (placed lovingly into my own Pyrex pans so my mother-in-law doesn’t sniff out my secret). BUT, there is something about made-from-scratch foods when you have no plans or time restraints… it really does taste SO much better.
Our proudest success has been our pizza crust after years of trial and error, but we recently made pasta a few weeks ago that was out of this world.
The next item we naturally set our focus onto was donuts. And not just any donut, but baked apple cinnamon donuts.
Apple cider can be a seasonal item in some stores, and we were lucky enough to snag the last half gallon from our local Kroeger. Crisis averted. Buttermilk was also on my list. We don’t keep that on hand because… well, it smells like old socks.
I have nothing but love for all the buttermilk drinkers out there (like my grandma), but seriously…. that stuff smells like it’s been sitting in my fridge since 1968. I will admit though, it truly transforms baking recipes into the most magical treats… into the cart it went.
Back to the donut pans! I scooped up everything on my list and headed back home with my horses and salted meats (just kidding…but seriously).
I’ve never attempted apple cinnamon donuts before and the prospect of making my own was exciting.
Here are some tips from our first attempt:
- It takes MUCH longer to reduce apple cider than one may think. I originally simmered it for 15-20 minutes and found it had reduced by 1 Tablespoon. Ain’t nobody got time for that. Crank that stove up to medium heat for about 25-30 minutes and that’ll do the trick.
- We used a Ziploc bag with the corner snipped off to fill our pans with our batter. The first couple we made were far from cute, but we discovered that squeezing the bag harder gave us a better-filled donut cavity in our pan and looked much better.
- The thickness of the glaze on top can be adjusted based on your preference. Remember, only a small amount of powdered sugar or water needs to be added to fine tune your glaze!!
- Leftover glaze can be reused to ice cut-out cookies or enjoyed privately while listening to Sam Smith’s “Stay With Me”. Remember you’re safe here…
Apple Cinnamon Baked Donuts
Apple Cider Donuts
- 2 whole Eggs
- 2 cups Apple Cider Reduced to 3/4 cup
- 3/4 cup Buttermilk
- 2 1/2 cups All-purpose Flour
- 3 tsp Baking Powder
- 1/2 cup Brown Suger
- 4 tsp Cinnamon
- 1/2 cup Granulated Sugar
- 2 1/4 tsp Nutmeg
- 1 pinch Salt
- 2 tsp Vanilla Extract
- 10 T Melted Butter
The Delicious Glaze!
- 3 1/2 cup Powdered Sugar (sifted)
- 1 1/2 tsp Corn Syrup
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract (or Almond Extract)
- 1/3 cup Hot Water
APPLE CIDER DONUTS!
Preheat oven to 350°. Spray a donut pan with a non-stick cooking spray and set aside. Nothing fancy needed, we use an Aldi’s brand.
Pour apple cider in a small saucepan and place on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup (Keep an eye on this, once it starts to reduce… it goes quickly!!). Once you have 3/4 cup, set it aside to cool.
In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth.
Mix in your flour mixture and mix until just incorporated. Be mindful to not over-mix. You’ll end up with dense bricks if you do…
Pour the batter into a ziploc bag and snip off one corner. Don’t cut the hole too large, you can always increase the size if you’re not satisfied.
Pipe your batter into your donut pan. Fill each donut pan about 3/4 of the way. If you over fill, you’ll lose the donut shape (shrug)
Bake for 13-14 minutes or until the tops are firm and bounce back slightly when you touch them. Do not over bake! Over baking will result in dry donuts, and no one likes that!
After baking, remove donuts from the oven and let them cool in the pan for 5 minutes.
Once cool, use a spoon to gently remove these little pillows of heaven and place them on a wire rack to cool.
While these bad boys are cooling, start putting your glaze together!
THAT SWEET, SWEET GLAZE!!
In a bowl, whisk together hot water, powdered sugar, corn syrup, salt, and vanilla extract until smooth. You can easily adjust the thickness of your glaze by adding more powdered sugar or water.
Dip the top of each donut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. I use a wooden chopstick to pop the center glaze bubble to ensure the donut hole is visible.
Let sit for 15-20 minutes or until the glaze is set. Seriously… They’re worth the wait!
These treats are best served the day they’re made, but they can be stored in an air tight container with a little slice of bread to help prevent the donuts from drying out.
I hope you enjoyed these donuts as much as we did!! Let us know how YOURS came out in the comments!!