1/22/2024 0 Comments Apple crumb donuts![]() Pumpkin Bread Pudding with Apple Cider Caramel Sauceīrown Butter Pumpkin Scones with Maple Coffee Glaze Want more pumpkin-y fall recipes? Try one of these sweet and spicy delights: Yes, please.Īgain, if you’re more of a muffin person, give ’em a try in your muffin pan. Or served for dessert, even, with some cinnamon-dusted ice cream or freshly whipped cream. ![]() Golden brown, buttery, and cakey – a grand treat for a snowy fall morning. See what I mean about that crumb? Light and tender, with tons of sweet, spicy flavor. Or drizzle them with chocolate ganache, maybe? Or even just dust them with powdered sugar. If you prefer a smooth glaze on your donuts, however, you could coat them in a simple icing made from powdered sugar, vanilla, and milk or water. ![]() I like the crunch of the cinnamon sugar on top. I personally like to double-dunk for maximum coverage. Once the donuts are baked, let them cool a bit, then brush them with a little melted butter and give them a thorough dunk in cinnamon sugar. If you fill them more than that, they’ll rise too dramatically and you’ll lose the hole in the middle. Fill the molds about 2/3rd of the way (this goes for muffins, too). If you have a piping bag, use that, or do like I did and cut the corner off a resealable plastic bag. I find it’s much easier to pipe batter into the donut molds than spooning, which gets messy fast. Beat in some regular all-purpose flour with baking powder and spices, drizzle in the concentrated cider, and boom. The batter is fairly basic: cream sugar with butter, then add eggs, pumpkin, and vanilla. Apple cider – which is essentially unfiltered, unpasteurized juice – is more flavorful, and reducing it really concentrates the flavor. In earlier test versions, I used plain apple juice, and it was barely detectable. My first step in making these donuts was to boil down some fresh apple cider to concentrate the flavor. But you can also make these in muffin tins. Good choice! The pumpkin makes the donuts extra-tender and works beautifully with cinnamon, ginger, nutmeg, and cloves.ĭon’t have a donut pan? I think you should add one to your arsenal ( here’s my favorite – affiliate link). And because it’s October and I’m not made of stone, I added a little pumpkin. Have I been missing some secret stash somewhere?Īnyway, I needed to remedy that immediately. Why are apple cider donuts just a New England thing? We have apple orchards in Colorado, and I’ve literally never seen apple cider donuts sold here. This recipe was inspired by an amazing farmers-market apple cider donut I had while visiting my son in Boston recently. They’ll be ready for dunking in your latte in less than an hour. Because they’re baked, they’re super easy to whip up, with no oily mess. They’ve got a tender crumb flavored with caramel-ly brown sugar, warm fall spices, and tangy apple cider, topped off with crunchy cinnamon sugar. Less airy than oil-fried yeasted donuts (which are not my fave, full disclosure), these are a soft, cake-style baked donut. Today I bring you perhaps the most fall-like of all fall treats: High Altitude Pumpkin Apple Cider Donuts.
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