Loading ...
Loading ...
Loading ...
12
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup apple cider
¼ cup buttermilk, room temperature
6 tablespoons unsalted butter,
melted and warm
²
⁄
³
cup granulated sugar
1 teaspoon ground cinnamon
Pinch kosher salt
1. Coat a standard doughnut pan with
nonstick cooking spray or softened
butter; reserve. Preheat oven to 350°F
with the rack in the middle position.
2.
Put the flour, 1 teaspoon of cinnamon,
nutmeg, baking powder, and ½ teaspoon
of salt into a medium mixing bowl.
Using the beaters, mix on Speed 2 to
thoroughly combine, a minimum of 30
seconds; reserve.
3.
Put the room temperature butter, brown
sugar, ¼ cup of granulated sugar, and
maple syrup in a large mixing bowl.
Starting on Speed 2, increase to Speed
4 until light and creamy, about 1 minute.
Gradually add the eggs, one at a time,
using Speed 2, and then the vanilla
extract.
4.
Combine the apple cider and buttermilk
in a liquid measuring cup. Add the
dry ingredients to the batter, in three
additions, alternating with the cider/
buttermilk. Be sure to mix gently, but
thoroughly, using Speed 2.
5.
Transfer batter to the prepared doughnut
molds.
6.
Put in the preheated oven and bake until
browned and set, about 15 to 20 minutes
(this will depend on the oven and pan
being used).
7.
While doughnuts are baking, keep the 6
tablespoons of melted butter warm and
then combine with the
²
⁄
³
cup granulated
sugar, 1 teaspoon of cinnamon, and
salt together in a shallow bowl. Using
the hand mixer on Speed 1, whisk until
combined; reserve.
8.
Remove pan from the oven and allow
doughnuts to rest in the pan for 5 to 6
minutes. Once they have rested, carefully
remove, brush with melted butter, then
gently toss in the cinnamon sugar.
These are best served and consumed
immediately!
Nutritional information per doughnut:
Calories 299 (35% from fat) • carb. 45g • pro. 3g
fat 12g • sat. fat 7g • chol. 61mg • sod. 146mg
calc. 18mg • fiber 1g
Cinnamon Swirl Coffee Cake
This coffee cake is rich, buttery, and
chock-full of cinnamon. It is best made and
served the same day.
Makes one 9-inch round cake; 12 servings
Filling/Topping:
unsalted butter, softened
½ cup toasted walnuts, chopped
¼ cup granulated sugar
1 tablespoon ground cinnamon
Pinch kosher salt
Cake:
1¾ cups unbleached, all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
8 tablespoons (1 stick) unsalted
butter, cut into 4 pieces, room
temperature, plus more for pan
½ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup plain Greek yogurt, preferably
full fat
1. Coat 9-inch round pan with softened
butter; reserve. Preheat oven to 350°F
with the rack in the middle position.
2.
Put the filling/topping ingredients into a
small mixing bowl. Using the beaters, mix
on Speed 1 until combined. Reserve.
3.
Put the flour, salt, baking powder and
soda into a medium mixing bowl. Mix
on Speed 2 to thoroughly combine, a
minimum of 30 seconds; reserve.
4.
Put the butter and sugars into a large
mixing bowl. Mix, starting on Speed 2
and increasing to Speed 4, until light and
creamy, about 2 minutes. Gradually add
the eggs, one at a time, using Speed
3, and then the vanilla extract and the
yogurt. Add the dry ingredients in two
additions and be sure to mix gently, but
thoroughly, using Speed 2.
Loading ...
Loading ...
Loading ...