I love weekends! Friday for me is one of the best days of the week. Why? Because next day is Saturday. For me weekend means a somewhat less, running around like crazy, time. Of course, I still get up around 8:00 to 8:30, because of my son, who is the rooster of the house, but I have the luxury to stay with my pajamas and enjoy my cup of milk without the weekdays’ frantic rhythms.
And then, as I am sitting comfortably on my couch, trying to contemplate a little bit and think something other than work, cooking, studying and all these beautiful things that fill my weekdays, then a voice comes from the other side of the room saying in Greek what I am about to tell you right now: “I am hungry, I need something sweet.” There! My sweet, precious, little moment is gone my friends! Gone with the wind!
Gone because the picky little one cannot really understand those precious little moments, not yet. But you see, life is like a circle and as we say here “where you are right now, I was; where I am right now, you will be.” Oh, people’s sayings are so wise! So, I know that when the time comes, he will search desperately for these precious, little moments himself.
Anyway, I knew that phrase was my call, so I left the comfort of my couch and my pajamas; I put my kitchen clothes and started making something sweet for my little one!
I saw this recipe in King Arthur’s site and I immediately thought of my doughnut maker. I knew it would be perfect for making tiny doughnuts and I was right!
Autumn is all about apples and I thought that this recipe would be perfect for a “fallish” Sunday morning!
The doughnuts were so delectable there was nothing left by the end of our lunch! I made about 30 to 35 pieces! If you don’t have a doughnut appliance you can use a regular doughnut pan.
Apple Cider Doughnuts
For the Doughnuts
2 tbsp soft butter
2 tbsp vegetable oil
1/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp boiled cider or as I did apple puree
1 large egg
1 tsp baking powder
1/8 tsp baking soda
1 1/4cup All-Purpose Flour
1/2 cup milk
For the Glaze
3 tbsp boiled cider or as I did again apple puree
1 cup sugar
2 tbsp honey
1/4 cup water
Instructions
Whisk the butter, oil, sugar, salt, and spices.
Pour the apple puree and then the egg.
Whisk together the baking powder, baking soda, and flour.
Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour.
Fill a plastic bag with the batter and cut with a scissors the one corner, transforming the bag to a piping bag.
Pour the batter to the doughnuts’ machine and bake according to manufacturer’s instructions or
Pour the batter into a buttered doughnut pan.
Bake the doughnuts until a knife inserted comes out clean.
Remove them from the oven, let them stay for 5 minutes and then take them out of the pan.
For the Glaze
Place all the glaze ingredients into a saucepan.
Cook over medium heat, 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 115°/240°F.
Throw the doughnuts in the warm syrup; reheat the syrup if it’s thickened too much.
- 2 tbsp soft butter
- 2 tbsp vegetable oil
- ¼ cup sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 2 tbsp boiled cider or as I did apple puree
- 1 large egg
- 1 tsp baking powder
- ⅛ tsp baking soda
- 1¼cup All-Purpose Flour
- ½ cup milk
- 3 tbsp boiled cider or as I did again apple puree
- 1 cup sugar
- 2 tbsp honey
- ¼ cup water
- Whisk the butter, oil, sugar, salt, and spices.
- Pour the apple puree and then the egg.
- Whisk together the baking powder, baking soda, and flour.
- Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour.
- Fill a plastic bag with the batter and cut with a scissors the one corner, transforming the bag to a piping bag.
- Pour the batter to the doughnuts’ machine and bake according to manufacturer’s instructions or
- Pour the batter into a buttered doughnut pan.
- Bake the doughnuts until a knife comes out clean.
- Remove them from the oven, let them stay for 5 minutes and then take them out of the pan.
- Place all the glaze ingredients into a saucepan.
- Cook over medium heat, 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 115°/240°F.
- Throw the doughnuts in the warm syrup; reheat the syrup if it's thickened too much.
- 2 κ.σ. μαλακό βούτυρο
- 2 κ.σ. φυτικό λάδι
- ¼ φλ. ζάχαρη
- ½ κ.γ. αλάτι
- 1 κ.γ. κανέλα
- ⅛ κ.γ. μοσχοκάρυδο
- 2 κ.σ. βραστό μηλίτη ή πουρέ Μήλου
- 1 μεγάλο αυγό
- 1 κ.γ. μπέικιν πάουντερ
- ⅛ κ.γ. μαγειρική σόδα
- 1¼ φλ. αλεύρι για όλες τις χρήσεις
- ½ φλ. γάλα
- 3 κουταλιές της σούπας μηλίτη ή πουρέ Μήλου
- 1 φλ. ζάχαρη
- 2 κ.σ. μέλι
- ¼ φλ. νερό
- Χτυπήστε το βούτυρο, το λάδι, τη ζάχαρη, το αλάτι και τα μπαχαρικά.
- Ρίξτε τον πουρέ μήλου και στη συνέχεια το αυγό.
- Κοσκινίστε το μπέικιν πάουντερ, τη σόδα, και το αλεύρι.
- Ρίξτε το μίγμα αλευριού στα υγρά εναλλάξ με το γάλα, αρχίζοντας και τελειώνοντας με το αλεύρι.
- Γεμίστε μια πλαστική σακούλα με το μίγμα και κόψτε με ένα ψαλίδι τη μία γωνία, μετατρέποντας τη σακούλα σε ένα κορνέ.
- Ρίξτε το μίγμα για τα ντόνατς στη μηχανή για τα ντόνατς και ψήστε σύμφωνα με τις οδηγίες του κατασκευαστή
- Εναλλακτικά ρίξτε το μίγμα σε ένα βουτυρωμένο ταψάκι για ντόνατς.
- Ψήστε τα ντόνατς μέχρι το μαχαίρι να βγαίνει καθαρό.
- Βγάλτε από το φούρνο, αφήστε τα να κρυώσουν για 5 λεπτά και στη συνέχεια βγάλτε τα από το ταψί.
- Τοποθετήστε όλα τα συστατικά σε μια κατσαρόλα.
- Βράστε σε μέτρια φωτιά, μέχρι να διαλυθεί η ζάχαρη.
- Φέρτε το μίγμα σε σημείο βρασμού, κλείστε την κατσαρόλα και βράστε για 3 λεπτά.
- Αφαιρέστε το καπάκι και βράστε για λίγα λεπτά ακόμα, μέχρι το σιρόπι να φτάσει στους 115° C.
- Ρίξτε τα ντόνατς στο ζεστό σιρόπι.
- Ξαναζεστάνετε το σιρόπι αν αρχίσει να πήζει.
