#apple cider doughnuts

[fatty-food]

Apple cider doughnuts (via Instagram)

[thelordismylightandmysalvation]

Baked Apple Cider Doughnuts Table for Seven

[dreamisawishyourheartmakes]

AUTUMN FARM 🍂🌻🍁🍂🍁

[whatthepatrick]

Bread Recipe

These apple cider doughnuts are the ideal taste of autumn, just like the ones you can buy at the farm.

[ultimatenurse]

Staying Local and Roaming Long Island

[comicgoals]

Apple Cider Donuts Just like the ones you get at the farm, these apple cider doughnuts are the perfect taste of fall.

[seanhaughton]

Recipe for Apple Cider Doughnuts These old-fashioned apple cider and cinnamon donuts are perfect for a fall treat but just as delicious any time of the year!

[daily-deliciousness]

Baked apple cider donuts

[cloviastudio]

Apple Cider Doughnuts

[fullcravings]

Baked Apple Cider Doughnuts

[niftyrecipe]

Apple pie doughnuts

Follow for recipes

More Then 1000+ Recipes =>

[sweetoothgirl]

Baked Cinnamon Sugar Apple Cider Doughnut Holes

[musewrangler]

Guys I made apple cider doughnuts. Get one before Holmes takes them.

[castletown-cafe]

Castletown Café Episode 20: Spider Donut

Ahuhuhu...I seem to have lost track of time. Has it really been three weeks!? Oops. But I didn’t want to wait a whole year to post these, even though I did learn quite a lot while making them. I’ll have to remake these next October so the glaze is more purple than black!

It was only a matter of time before Undertale recipes made their way into this Deltarune-inspired cooking blog, given they share the same creator and are alternate universes or timelines of each other. Here in the Castletown Café, we’re very familiar with Muffet’s Spider Donuts: made by spiders, for spiders...of spiders. Indeed, Muffet is a known cannibal, not only eating small regular spiders but also shown to try to eat other monsters (and one human) by turning them into baked goods. Whether or not she has successfully done that, we don’t know...

There are no spiders or monsters in these donuts; just flour, eggs, sugar, the usual ingredients for baked cake donuts. The description of Spider Donuts state that they’re made with fresh Spider Cider in the batter, so we’re using the next best thing: apple cider!

Many apple cider donut recipes call for reducing the apple cider by heating it over the stove and letting it simmer down to just a smaller amount, usually half a cup. This is done to reduce the amount of liquid that goes into the batter as well as to pack the donuts full of that apple cider flavor!

The recipe I followed from Sally’s Baking Addiction included apple pie spice - something I don’t have - so I made my own by combining cinnamon, nutmeg, clove, allspice, and ginger. The exact measurements of each will be listed in the recipe.

I created my own recipe for blueberry glaze by cooking frozen blueberries, blending that into puree, and then adding powdered sugar and a little melted butter. If there is anything I’ve learned from creating my own glaze recipe, it is to SIFT YOUR POWDERED SUGAR FIRST! Otherwise you’ll have lumps in your glaze that heating it up won’t fix! I’d sift it at least twice to get most of the lumps out before adding it to the blueberry puree.

Unfortunately, this glaze was too dark - so although blueberry puree sounded like a good idea (and maybe if it was fresh instead of frozen or less puree was used, maybe the colors would have been brighter), maybe it should be something else, like blackberry - or just basic vanilla glaze with food coloring added. I need to experiment first.

The webs are super easy: just melt white chocolate chips, fill a piping bag, and pipe on your white chocolate spider webs! You can use the microwave or a double boiler, but be careful if you choose the microwave because you can burn it easily that way. You can make your own “makeshift double boiler” by filling a saucepan with water and placing the lid of the right size upside down over the water so you can pour the white chocolate into it and use that as a shallow dish.

Liiike this!

As you can see, it needs to be a metal saucepan with a matching metal lid, not glass, and no hole(s) in it for steam to escape. Idk if they still make lidded saucepans with metal, holeless lids, come to think of it...since I use several that are part of a set made in the 70′s!

SPIDER DONUTS:

2 cups (or 250g) all-purpose flour

3/4 tsp baking powder

1 tsp baking soda

1 and 1/2 tsp ground cinnamon

1/4 tsp allspice

1/8 tsp ground ginger

1/8 tsp ground nutmeg

Sprinkle of ground clove

1/4 tsp salt

1 and 1/2 cups (or 360ml) apple cider - reduced down to 1/2 cup (or 120 ml)

1 large room temperature egg

1/2 cup (or 120 ml) room temperature milk

2 tablespoons (or 30g, or 1/4 stick) melted unsalted butter

1/2 cup (or 100 g) packed brown sugar, light or dark works fine (I used dark)

1/2 (or 100g) cup granulated sugar

1 tsp vanilla extract

Glaze:

2 or 3 tablespoons blueberry puree

1 cup (or 200g?) powdered sugar

2 tablespoons (or 30 g, or 1/4 stick) melted unsalted butter

Topping:

About 1 cup (or 200 g?) white chocolate chips, melted

Heat your apple cider in a saucepan over medium-low heat. Have it simmer for up to 10 minutes or more, stirring occasionally. Keep checking every 5 minutes afterward to make sure it’s evaporating. You’re likely to still have a bit more than 1/2 cup after 20-30 minutes, that’s okay. Pour the reduced cider into a 1/2 cup measuring cup, and feel free to drink whatever’s left.

While the reduced cider cools, preheat your oven to 350 degrees F (or 177 degrees C) and grease your donut pans (you’ll need at least two 6-cavity donut pans).

Combine flour, baking powder, baking soda, salt, and spices together and set aside.

In a separate bowl, whisk together the melted butter, egg, brown and granulated sugars, vanilla, and milk. Pour into the dry ingredients and stir together while slowly pouring in the cooled apple cider reduction. Stir until fully combined and no streaks of dry flour remain. Your batter will be slightly thick. Do not overmix, it affects the texture.

Spoon or pour the batter into the donut cavities. I just scooped it in, but you can try using a piping bag, which is recommended in most cake donut recipes!

Bake for 10-12 minutes or until fully risen and not shiny. The tops should be a nice golden brown, and a toothpick inserted in should come out clean. Also, if it springs back when you poke it, that’s another sign they’re done. Use whatever testing method works best for you.

While you wait for the donuts to cool, get the ingredients ready for the glaze! Combine 1 cup (200 g?) of frozen blueberries in a saucepan with 2 to 3 tablespoons of water. Cook over medium-high heat and let the berries bubble for a few minutes. Once fully cooked and a nice hot berry sauce has formed, remove from heat.

Have it cool a little before pouring it into a blender or food processor. With the puree setting, blend until smooth. Measure out 2 or 3 tablespoons of blueberry puree and add to a bowl.

Sift your powdered sugar a couple of times before adding it to your blueberry puree. Melt 2 tablespoons of unsalted butter and add it to your glaze mixture, stirring until your glaze forms.

Dunk cooled donuts halfway into the glaze to frost the tops. Let dry while you melt your white chocolate.

Over medium heat, heat water in a saucepan and place a fitting holeless metal lid upside down over the water - or just use a double boiler if you have one.

Pour the white chocolate chips into your saucepan lid/double boiler and let melt, stirring occasionally. Keep an eye on your chocolate so that it doesn’t burn.

Once your chocolate is fully melted, scoop into a piping bag fitted with a small round tip (you can fill your piping bag by placing it tip side down in a glass so it stands upright, keeping it open by curling the ends around the rim of your glass). Pipe white chocolate spider webs onto your donuts, working quickly before the white chocolate hardens back up again.

Ta-da! You now have delicious apple cider donuts with blueberry glaze and white chocolate spider webs! A multitude of flavors all wrapped up in one Spider Donut - hold the spiders.

Sources:

???, Sally, “Baked Apple Cider Donuts”, Sally’s Baking Addiction, sallysbakingaddiction.com, 9/14/2018. Link: https://sallysbakingaddiction.com/baked-apple-cider-donuts/

Jeanne McDowell, Erin, “Baked Apple Cider Doughnuts”, The New York Times, cooking.nytimes.com. Link: https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts

Zhang, Catherine, “Baked Blueberry Glazed Donuts”, Catherine Zhang, zhangcatherine.com, 5/24/2021. Link: https://zhangcatherine.com/baked-blueberry-donuts/

[fallauween]

by fillyoureyes