Apple Cider (Baked) Donuts

The Food Network Channel has a new cooking show called Baking in Vermont. The subject of the show is Gesine Prado.  She and her husband live in rural Vermont and she runs a home-based baking school.  She is also the sister of the actress, Sandra Bullock.  I'm really liking the show, have earmarked many things that I want to bake. I like when the network has shows like this, where a person can learn new techniques.  I also find it interesting to see how things are done in Vermont.  They have food items and traditions that are totally foreign to this California girl!

On a recent show, she had an apple cider pressing gathering.  She recruited friends to press the apples and she made them breakfast.  One of the items were this baked donuts. After seeing the show I immediately went to Amazon and ordered some donut pans.  I am so easily influenced when it comes to baking pans!

I finally got around to making these.  They were quite yummy, especially when they were warm. They were very easy to make, I managed to make these and entertain my 3-year old grandson at the same time!

The recipe calls for the batter to be piped in one pan with another pan placed on top.  On the show she indicated that this was to get a round shape on both sides of the donut.  Well, in all honesty, mine were still flat on top! Maybe I should have added more batter?  It's not that big of a deal to me that I didn't have a fully-round donut so I instantly gave my two extra pans to my daughter-in-love!

I couldn't find any apple cider concentrate locally so bought this online.  It reminds me of molasses, so thick and the flavor is so concentrated. I think it definitely enhanced the flavor of these donuts.  I'm looking for recipes where I can use this again, it's so good!

Apple Cider (Baked) Donuts

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Zest of 1 lemon
1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
1/4 cup buttermilk
1 teaspoon vanilla
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature

For dipping:
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar mixed with 1 teaspoon cinnamon

Special equipment: four 6-cavity donut pans (see note above)

Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.

In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and lemon zest. Whisk for 30 seconds to distribute the leavening.

In a liquid measure cup, combine the cider, buttermilk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.

Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.

With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.

Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans.

Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.)

Bake until the cake just springs back when gently touched, 15 to 20 minutes.

Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.