Doughnuts
I love Doughnuts. I have good memories of picking up dozens and dozens of them over the years.
To that end, here are six doughnut recipes to get you (and me) through the day, including Maple-Cider Oven Doughnuts and Baked Apple Cider Doughnuts. Enjoy!
BOMBOLONI (CREAM-FILLED DOUGHNUTS)
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
BEIGNETS
This yumminess is from Kay Chun on The New York Times cooking site. For this recipe, Kay wrote, "The French might have been the first to deep-fry choux pastry, but it’s in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn’t happen, you’ll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar."
Total Time: 45 minute, plus 3 hours' rising; Yield: About 3 dozen
To view this online, go to https://cooking.nytimes.com/recipes/1020038-beignets. While you're at it sign up for The New York Times cooking site, if you haven't already.
Ingredients
1-1/2 teaspoons active dry yeast
1/4 cup granulated sugar
3/4 cup warm water
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
3-1/2 cups all-purpose flour, plus more for dusting
Vegetable oil, for greasing the bowl and deep-frying
Confectioners’ sugar, for dusting
Preparation
In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners’ sugar and serve warm.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1-1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams 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. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch 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 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons 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.
BAKED PUMPKIN DOUGHNUTS WITH CINNAMON SUGAR
This is from Betty Crocker, and begins, "Pumpkin is everyone's favorite flavor when the weather turns cooler. These doughnuts, made with a hint of maple syrup, pair perfectly with a cup of hot cider on the first brisk day of the season."
Prep Time: 10 minutes; Total Time: 25 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cups Bisquick™ Complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix sugar and cinnamon.
Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
Tips from the Betty Crocker Kitchens
tip 1
For an extra-special treat, drizzle the warm doughnuts with purchased caramel topping.
tip 2
You can use an electric doughnut maker to bake these doughnuts.
MAPLE-CIDER OVEN DOUGHNUTS
This is from March 2015 issue of Vegetarian Times (page 69), and begins, "Hard cider adds zip to this traditional Vermont doughnut." Makes 12 doughnuts
To view this online, go to https://www.vegetariantimes.com/recipes/maple-cider-oven-doughnuts/.
Ingredients
Doughnuts
1 12-oz. bottle hard cider
1 cup maple syrup, divided
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten
1/4 cup butter, melted
1/2 cup low-fat buttermilk
Topping
1/2 cup maple sugar or brown sugar
1 tsp. ground cinnamon
1/4 cup butter, melted
Preparation
To make Doughnuts: Bring hard cider and 1/4 cup maple syrup to a boil in small saucepan over medium-high heat. Cook 30 minutes, or until mixture has cooked down to 1/3 cup. Cool.
Preheat oven to 350°F, and coat 12-cup doughnut or muffin pan with cooking spray.
Mix together flour, cinnamon, baking soda, baking powder, and salt in medium bowl. Make well in center, and add egg, melted butter, remaining 3/4 cup maple syrup, buttermilk, and hard cider syrup; mix until just combined.
Scoop batter into prepared molds, and bake 15 to 20 minutes, or until Doughnuts spring back when lightly touched. Cool.
To make Topping: Combine maple sugar and cinnamon in small bowl. Pour melted butter into shallow soup plate. Dip top of each Doughnut into melted butter, then dip into sugar mixture.
To that end, here are six doughnut recipes to get you (and me) through the day, including Maple-Cider Oven Doughnuts and Baked Apple Cider Doughnuts. Enjoy!
BOMBOLONI (CREAM-FILLED DOUGHNUTS)
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
BEIGNETS
This yumminess is from Kay Chun on The New York Times cooking site. For this recipe, Kay wrote, "The French might have been the first to deep-fry choux pastry, but it’s in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn’t happen, you’ll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar."
Total Time: 45 minute, plus 3 hours' rising; Yield: About 3 dozen
To view this online, go to https://cooking.nytimes.com/recipes/1020038-beignets. While you're at it sign up for The New York Times cooking site, if you haven't already.
Ingredients
1-1/2 teaspoons active dry yeast
1/4 cup granulated sugar
3/4 cup warm water
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
3-1/2 cups all-purpose flour, plus more for dusting
Vegetable oil, for greasing the bowl and deep-frying
Confectioners’ sugar, for dusting
Preparation
In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners’ sugar and serve warm.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1-1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams 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. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch 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 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons 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.
BAKED PUMPKIN DOUGHNUTS WITH CINNAMON SUGAR
This is from Betty Crocker, and begins, "Pumpkin is everyone's favorite flavor when the weather turns cooler. These doughnuts, made with a hint of maple syrup, pair perfectly with a cup of hot cider on the first brisk day of the season."
Prep Time: 10 minutes; Total Time: 25 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cups Bisquick™ Complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix sugar and cinnamon.
Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
Tips from the Betty Crocker Kitchens
tip 1
For an extra-special treat, drizzle the warm doughnuts with purchased caramel topping.
tip 2
You can use an electric doughnut maker to bake these doughnuts.
MAPLE-CIDER OVEN DOUGHNUTS
This is from March 2015 issue of Vegetarian Times (page 69), and begins, "Hard cider adds zip to this traditional Vermont doughnut." Makes 12 doughnuts
To view this online, go to https://www.vegetariantimes.com/recipes/maple-cider-oven-doughnuts/.
Ingredients
Doughnuts
1 12-oz. bottle hard cider
1 cup maple syrup, divided
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten
1/4 cup butter, melted
1/2 cup low-fat buttermilk
Topping
1/2 cup maple sugar or brown sugar
1 tsp. ground cinnamon
1/4 cup butter, melted
Preparation
To make Doughnuts: Bring hard cider and 1/4 cup maple syrup to a boil in small saucepan over medium-high heat. Cook 30 minutes, or until mixture has cooked down to 1/3 cup. Cool.
Preheat oven to 350°F, and coat 12-cup doughnut or muffin pan with cooking spray.
Mix together flour, cinnamon, baking soda, baking powder, and salt in medium bowl. Make well in center, and add egg, melted butter, remaining 3/4 cup maple syrup, buttermilk, and hard cider syrup; mix until just combined.
Scoop batter into prepared molds, and bake 15 to 20 minutes, or until Doughnuts spring back when lightly touched. Cool.
To make Topping: Combine maple sugar and cinnamon in small bowl. Pour melted butter into shallow soup plate. Dip top of each Doughnut into melted butter, then dip into sugar mixture.
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