There is an orchard we know of, where every autumn they make apple cider donuts when the apples come in. If we are passing by, we will stop in for their doughnuts. This recipe, unfortunately, is not their recipe, which nevertheless might be good anyway. I don’t know if we ever will make this recipe, but felt more important to have the recipe in honor of the delicious doughnuts.
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup apple cider, plus more to brush on the doughnuts before baking them
½ cup reduced-fat sour cream
2/3 cup dark brown sugar, packed
8 tablespoons unsalted butter, melted
1 tablespoon fresh ginger, peeled and grated
1 teaspoon vanilla extract
Cinnamon sugar mix:
½ cup sugar
1 teaspoon ground cinnamon
For the doughnuts:
- Heat oven to 325°. Coat 2 6-indentation doughnut pans with nonstick spray.
- In a large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk ¾ cup cider, sour cream, brown sugar, eggs, butter, ginger, and vanilla until smooth.
- Spoon the batter into a large, resealable plastic bag. Cut off one corner and squeeze the batter into the prepared indentations, making each about two thirds full. Smooth the tops. Bake at 325° 413-15 min., until doughnuts spring back when lightly pressed. Cool in the pan, on a rack for 3 min.
- Stir sugar and cinnamon together in a small bowl carefully remove the doughnuts from the pans and brush the tops lightly with additional cider. Quickly toss in cinnamon sugar to coat.