Published on June, 2011 by kingarthurflour.com
These cake-type doughnuts are a traditional New England harvest treat — apple-y, tangy, and delicious. Our version is baked, not fried; but don't worry, you'll never miss the extra fat! The shiny cider glaze on top is both tasty, and pretty.
- 2 tablespoons soft butter
- 2 tablespoons vegetable oil
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon Vietnamese cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons boiled cider or thawed frozen apple juice concentrate
- 1 large egg
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 cup Hi-maize Fiber
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup milk
- 3 tablespoons boiled cider or thawed frozen apple juice concentrate*
- 1 1/2 cups sugar
- 2 tablespoons corn syrup or honey
- 1/4 cup water
- *If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.
- To make the doughnuts: Preheat the oven to 400°F. Grease a standard doughnut pan.
- Beat together the butter, oil, sugar, salt, and spices.
- Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.
- Whisk together the baking powder, baking soda, Hi-maize, and flour.
- Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour.
- Spoon the batter into the pan, smoothing the tops.
- Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into one comes out clean.
- Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool.
- To make the glaze: place all the glaze into a saucepan.
- Cook over medium heat, stirring frequently, until the sugar is dissolved.
- Bring the mixture to a boil, cover the pan, and boil for 3 minutes
- Remove the cover and boil for a few more minutes, until the syrup reaches soft ball stage, 240°F on an instant-read thermometer.
- Remove from the heat, and cool slightly.
- Carefully dip the doughnuts in the warm syrup; reheat the syrup if it's thickened too much. If you dunk them completely, place them on a piece of greased parchment or waxed paper, to set. If you dip just the tops, place them on a rack. Top immediately with chopped nuts, if desired. Note: any extra syrup will hold for up to a week, covered, in the refrigerator.
- Yield: 6 doughnuts.