Apple Cider Doughnuts - Babycakes MT-6 Instruction Manual

Apple Cider Doughnuts

Every fall, Roxanne's family heads to a local cider mill to enjoy fresh cider and warm
apple cider doughnuts. They always purchase cider to take home so they can make
these round replicas and relive the warm memories of the day.
Tip
To coat the hot doughnuts, place the topping in a brown paper bag, add the doughnuts
and gently shake to coat. Alternatively, place the topping in a shallow bowl, add the
doughnuts and roll to coat evenly. Be sure to coat the doughnuts immediately after
baking.
Makes 20 to 22 doughnuts
1 cup all-purpose flour
1⁄3 cup packed brown sugar
1 tsp baking soda
3⁄4 tsp baking powder
1⁄2 tsp ground cinnamon
1⁄4 tsp ground nutmeg
1⁄4 tsp salt
1 large egg, at room temperature
1⁄4 cup unsweetened applesauce
3 tbsp liquid honey
3 tbsp unsweetened apple cider
3 tbsp sour cream
1 tbsp vegetable oil
1⁄2 tsp vanilla extract
Nonstick baking spray
Cinnamon Sugar Topping
1. In a large bowl, whisk together flour, brown sugar, baking soda, baking
powder, cinnamon, nutmeg and salt. Set aside.
2. In a medium bowl, whisk together egg, applesauce, honey, apple cider, sour
cream, oil and vanilla. Pour into flour mixture and stir to blend. Do not overmix.
3. Spray cake pop wells with baking spray. Fill each well with about 1 tbsp (15
mL) batter.
4. Bake for 4 to 6 minutes or until a tester inserted in the center comes out clean.
5. Immediately coat hot doughnuts in cinnamon sugar (see Tip). Place on a wire
rack to cool slightly.
6. Repeat steps 3 to 5 with the remaining batter. Serve warm.
Excerpted from THE BIG BOOK OF BABYCAKES™ CAKE POP MAKER RECIPES by
Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
20
250 mL
75 mL
5 mL
3 mL
2 mL
1 mL
1 mL
1
60 mL
45 mL
45 mL
45 mL
15 mL
2 mL