Price Chopper Gatherings Gatherings Holiday 2018 | Page 8

doughnuts
BAKED
THREE WAYS
you'll need this!
APPLE CIDER DOUGHNUTS
INGREDIENTS
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11/2 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Zest of 1 lemon
1/ 3 cup apple cider
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, at
room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
For Dipping
NO FLAVOR LIKE HOME
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© 2018
McCormick & Co., Inc.
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar mixed with 1
teaspoon cinnamon
DIRECTIONS
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You can find an
inexpensive 6-count donut
pan at almost any store
that sells bakeware.
Preheat the oven to 350°. Spray two 6-count donut pans with nonstick baking spray.
In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon
zest. Whisk for 30 seconds.
In a liquid measuring cup, combine the cider, buttermilk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown
sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the
bottom and sides of the bowl.
Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides
of the bowl.
With the mixer on low, add one-third of the flour mixture and then half of the cider mixture.
Continue alternating between the two until the batter is just combined. Remove the bowl from
the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the
ingredients are well distributed.
Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into
the donut pans.
Bake until the cake just springs back when gently touched, 15 to 20 minutes.
Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the
cinnamon sugar.