 Recently I made a batch of Cold Hollow Cider Mill packaged apple cider donuts. The donuts were delicious, fried to perfection. However, I did see on the New York Times Cooking app, a recipe for baked apple cider donuts that look equally as good. These donuts can be baked in a donut or muffin pan. My son-in-law happened to have a mini electric donut machine that I borrowed to try this recipe. The recipe was made with flour, baking powder, cinnamon, nutmeg, butter, light brown and granulated sugars, eggs, vanilla and apple cider. As I just made donuts a few days ago, I opted to make half of this recipe. The batter was made in a stand mixer and came together quite easily. Compared to the packaged donut mix, this recipe had just a 1/2 cup of apple cider. I made approximately 20 mini donuts in the electric maker. They were the perfect snacking size. If the donuts are baked in a donut or muffin pan, suggested baking time is 15-20 minutes. As I was using an electric donut maker, it probably took about 10 minutes to achieve a nice golden exterior. One baker suggested baking these in a Madeleine pan, which all sound great. Once off the muffin maker, I dipped them quickly into melted butter then dredged them in cinnamon and sugar. The donuts came out perfectly, one or two bites. They are a great kid size, good for my granddaughter who loves her “special treats!” I did find that the apple cider wasn’t as pronounced as in the Cold Hollow Cider Mill. A few bakers on the NYTimes Cooking app, suggested reducing the apple cider to concentrate the flavor, but you may also need to adjust the sugars in the recipe. Reducing the apple cider will also intensify the sweetness. Overall a great, quick recipe. Next time, I’ll try them as Madeleines.
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