- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 15 mins. to 18 mins.
- Total time:
- 30 mins. to 38 mins.
- 12 doughnuts
Boiled cider — apple cider boiled until it's thick as molasses — lends its wonderful flavor to these tender, moist cake doughnuts. Better still, the doughnuts are made with 100% whole wheat flour; and they're baked, not fried, so no need to stand over a pot of spattering oil. A thick maple (or cider) glaze is the perfect final touch, but feel free to simply dust with cinnamon-sugar instead, if desired.
- 1/3 cup vegetable oil
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1 cup applesauce, unsweetened preferred
- 2 tablespoons orange juice*
- 2 tablespoons boiled cider; or substitute additional applesauce (see "tips," below)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 2 cups King Arthur White Whole Wheat Flour
- *See "tips," below
- 2 tablespoons cinnamon-sugar
- 1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
- 2) Beat together the oil, eggs, sugar, applesauce, orange juice, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.
- 3) Add the flour, stirring just until smooth.
- 4) Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
- 5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
- 6) Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.
- 7) While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops with sugar. Allow the doughnuts or muffins to cool completely before glazing.
- 8) To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.
- 9) Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.
- Yield: 12 doughnuts.
Tips from our bakers
- We find orange juice helps temper the sometimes assertive flavor of whole wheat. Substitute an additional 3 tablespoons applesauce or 2 tablespoons boiled cider, if desired.
- Don't have any boiled cider? Substitute 3 tablespoons applesauce.
- Want to substitute all-purpose flour for whole wheat? Use 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur Unbleached All-Purpose Flour.
- To make cider glaze: Follow the maple glaze instructions, increasing the sugar by 1/4 cup.
- The maple glaze formula is written for real maple syrup; if you use imitation syrup, start with 2 tablespoons instead of 3; artificial syrup is thinner than real syrup.