But what better way to bring back our blog than the mouth-watering homey goodness of apple cider doughnuts?
K and I have moved cross country to the beautiful San Francisco: home of the 49ers, Golden Gate Bridge, hippies, foodies, and multicultural beauty. We may now have access to all the cheap avocados one can consume! But oh! the heart-wrenching sadness of a Midwesterner and East Coaster when we discovered that the closest apple cider mill was three hours away. Well if we can't get to the apple orchard, we're going to being the cider mill to us!
When we got the idea in our head, we tried to find a way to make a healthier version than the delicious deep-fried variety. Searching online, we found we could BAKE doughnuts, but couldn't figure out how to do it! Then we discovered the most exciting kitchen bakeware ever: doughnut baking pans. Just like the cupcake pan. The most exciting purchase of my adult life thus far. Pumped to hit the kitchen, we searched for the best recipe.
We adapted this recipe from Spoonful of Flavor to only make half a dozen and use whole wheat flour and soy milk.
Ingredients:Yield: 6 doughnuts
1 cup whole wheat all-purpose flour
3/8 cup sugar
1 tsp. baking powder
1/4 tsp. cinnamon
pinch of nutmeg
1/2 tsp. salt
1/4 cup apple cider
1/8 cup soy milk
1 egg, beaten
1/2 tsp. vanilla extract
1 tbsp. butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 tbsp. cinnamon
1 1/2 tbsp. butter, melted (for coating)
Preheat the oven to 350 degrees.