Amarante
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 Tue, Dec 06 2022, 11:20 am
Do you have a doughnut pan? You do need a doughnut pan
If you want to make this pareve, use vegan butter. Miyoko's European Style Cultured Unsalted Vegan Butter is delicious. - See note below regarding its status
Baked Apple Cider Doughnuts
Yield: 12 doughnuts or muffins
INGREDIENTS
INGREDIENTS
Nonstick cooking spray
1¾ cup/225 grams all-purpose flour
1¼ teaspoon baking powder
¾ teaspoon fine sea salt
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 cup/225 grams unsalted butter (2 sticks), at room temperature
- use Miyoko's if want pareve - see note below
¾ cup/165 grams light brown sugar
¾ cup/150 grams granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup/120 milliliters apple cider
PREPARATION
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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.
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In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and ¼ 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.
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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.
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Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a ½-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.)
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While the doughnuts bake, whisk the remaining ½ 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.
OU-DE stands for OU Dairy Equipment and indicates that the product has no dairy ingredients but was made on equipment used for dairy production. In halachic parlance, a DE product is known as “nosein ta’am bar nosein ta’am”, which means that the product absorbed secondary dairy flavor. (It is secondary because the equipment absorbed dairy flavor from a dairy item, and that dairy flavor was subsequently infused into a pareve food). OU-DE differs from OU-D in the following manner: OU-D products contain actual dairy ingredients and may not be consumed after meat without waiting a designated period (six hours for most). On the other hand, DE products have a more lenient status. Sefardim, who follow the Shulchan Aruch (YD 95:1) consider DE items to be totally pareve, while Ashkenazim, who follow the Rama, hold that DE products may be eaten immediately after meat, but not together at the same time.
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