Mini Apple Cider Donuts

apple-cider-donuts-two-ways These donuts. These are what my fall dreams are made of. Except in my dreams there are no complicated recipes involved (have you ever tried to find an easy apple cider donut recipe? Because I have, and it.does.not.exist!), there are no burnt donuts (trust me when I say “Do not fry these donuts!”), there are no cooked pieces of egg in my donuts (hot butter + raw egg don’t mix well), there are no donuts that won’t fry (again, these donuts are meant to be baked, not fried)….no, in my dreams there are only piles of warm fluffy donuts bursting with the smell of fall and begging to be devoured in all their apple and cinnamon glory. Oh, how looks can be deceiving…

P.S. Just for clarification purposes, the scenarios described above were from me testing apple cider donut recipes (rough job, but someones got to do it, right?!?)….the recipe below should result in perfect little donuts. And if it doesn’t, well, we’ll just say my husband came up with the recipe, not me….

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Mini Apple Cider Donuts (with optional Caramel Cinnamon Apple Cream Filling)
Makes 24 mini or 12 regular donuts

Donuts
1 cup of apple cider
2 cups of all-purpose flour (don’t use whole wheat)
1 tablespoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
1/2 teaspoon salt
1/2 cup of granulated sugar
1 stick (1/2 cup) of butter
1 egg
Cinnamon and sugar or powdered sugar for dusting

Filling
1 cup of caramel pudding (I made half of this recipe)
1/2 an apple, finely diced
1 teaspoon of cinnamon

Preheat the oven to 350 degrees.

Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Continue boiling until the liquid has been reduced to about 1/2 a cup (this should take 8-10 minutes). Once the liquid has reduced, add the butter, and continue cooking the liquid, just until the butter has melted.

Meanwhile, in a large bowl, whisk together the dry ingredients. Gradually fold in the butter and apple cider mixture. Before everything is fully combined, add in the egg, and then quickly finish mixing everything together.

Grease a donut pan, then fill with batter (I filled each hole completely to the top). Bake for 10-12 minutes (please note- if you’re baking larger donuts, you will need to double the baking time). Remove from the oven and immediately roll in cinnamon and sugar or powdered sugar (if desired).

Store in a tightly sealed container. These taste best fresh out of the oven, but they will last up to two days. Simply reheat them in the oven for a couple minutes before eating.

For filled donuts- If you would like to fill your donuts, simply mix together the caramel pudding, diced apples and cinnamon. Let the mixture chill until firm, then either spoon some into the donut hole, or slice the donut in half and place some filling in the middle.

Mini Poppyseed Donuts with a Lime & Chili Glaze

mini donuts I am a firm believer that where there is a will, there is a way, although I usually am only good at applying this principle to food. Example- one time I really wanted lasagna, which meant I needed ricotta cheese, which I didn’t have. So I Googled how to make ricotta…and I made it.

mini donuts

These mini donuts came about in a similar fashion. I simultaneously really wanted lime poppyseed bread and donuts, but I also wanted something (semi) healthy and Mr. Runway Chef is always wanting something spicy. These mini donuts were moist, delicious and completely satisfied all our cravings! Another win for the will and the way!

mini donuts

 

Mini Poppyseed Donuts w/Lime & Chili Glaze

For Donuts:
1/3 cup milk
1/2 cup + 2 tbsp. whole wheat flour, sifted (or 3/4 cup all-purpose flour)
3/4 teaspoons baking powder
A pinch of salt
2 1/2 tablespoons butter, softened
1/4 cup granulated sugar
1 egg
Zest of 1/2 a lime
1/2 tablespoon poppy seeds

For Glaze:
1/4 c. powdered sugar
The juice of half a lime (use more or less if you like a thinner or thicker consistency)
1/4 tsp. chili powder

Preheat the oven to 350 degrees.

With a mixer, cream together the butter and sugar. Add in the egg, zest, poppyseeds, salt and baking powder. Mix just until combined.

Next, sift in the flour and, as you begin mixing, pour in the milk. Turn off your mixer and hand stir just until all ingredients are combined.

Grease your donut pan. Then fill each indentation 3/4 of the way full. Bake for 6-9 minutes, or until a toothpick inserted comes out clean. Immediately remove them from the pan and allow to cool on a rack.

mini donuts

To make the glaze simply whisk together the powdered sugar, lime juice and the chili powder until it is smooth and it reaches your desired consistency.

Dunk your donuts in the glaze, one at a time, and then place back on the cooling rack to let the glaze harden.

Enjoy with a tall glass of milk or a hot cup of coffee!

mini donuts

Recipe adapted from The Novice Chef

Blood Orange Donuts w/Blood Orange Pomegranate Glaze

I know Monday is such a torturous day by itself.

And now here I am adding to that torture with these donuts.

Would you forgive me if I told you they were super easy to make?

And easier still to eat.

So go make them and we will forget all about the fact that it’s Monday…and I tortured you.

 

Blood Orange Donuts w/Blood Orange Pomegranate Glaze

For the donuts

2 c. flour

3/4 c. sugar

2 tsp baking powder

1 tsp. salt

1/2 c. heavy cream

2 eggs

2 tsp. vanilla

1 tbsp. canola oil

1 blood orange, chopped into pieces

For the glaze

1 blood orange, sliced

The rind from the blood orange you used in the donut

1/4 c. of pomegranate juice

1 tbsp. corn syrup

1/2 tbsp. butter

3/4 c. of powdered sugar

2 tbsp. heavy cream

 

To mix the donuts- Preheat the oven to 325 degrees. Mix together all the dry ingredients in a medium-sized bowl. Add the liquid ingredients and the blood orange pieces and stir just until combined. Grease a donut pan and fill each one 3/4 of the way full. Bake for 10-12 minutes (this will vary on your oven and how full you  made each donut cup), or until the dough springs back to your touch. Remove from the oven, cool in the pan for 5 minutes, then remove and continue cooling on a rack.

To make the glaze- While the donuts are baking, combine in a small saucepan the first 5 ingredients. Cook over medium heat until the juice starts to thicken and boil (I recommend slightly mashing the oranges a bit with your spoon to make sure you get some of the orange juice). With a strainer spoon remove the orange pieces and set aside (you can either eat these pieces or make candied orange pieces). Whisk in the powdered sugar and the cream and stir until it’s thickened and smooth.

Drizzle the glaze over the donuts and serve.

 

 

Double Nutella Donuts

I know it’s kind of cruel of me to show you things like this….and then give you a recipe for donuts.
What can I say?
I was just trying to get you all prepared so you could obviously have some cute new workout clothes to wear while you eat one of these treats. Duh!
Oh and then I guess maybe go workout.
Or don’t. Either way you should make these scrumptious little treats. They are super easy, super moist, super chocolatey and super delicious!



Double Nutella Donuts
Inspired by the recipe on the back of the pan

1 1/2 c. flour
1/2 c. cocoa powder
2/3 c. sugar
2 tsp. baking powder
1 tsp. salt
3/4 c. milk
2 eggs
2 tsp. vanilla
2/3 c. nutella

Glaze
2 tbsp. nutella
2 tbsp. heavy cream
2 tbsp. milk

Preheat the oven to 325 degrees. Lightly grease the donut pan and set aside.

In a mixing bowl combine all the dry ingredients. Beat in the remaining ingredients until well blended.

Fill each donut cup about 3/4 full. Bake 8-10 minutes or until the donuts spring back to your touch. Allow to cool for about 10 minutes before removing from the pan.

Meanwhile make the glaze by beating together the nutella,cream and milk until smooth. Dip the donuts in the glaze right before serving. Top with toasted and chopped hazelnuts if desired.

Makes 12 donuts.





Pumpkin Donuts

Oh hello there little pumpkin pillows of fluffiness!
  
 No I’m not talking about you, tabby cat that creeps outside my window.

But yes I am definitely talking about you, delicious, scrumptious, I-want-to-eat-every-last-one-of-you donuts. (For the record, I did not eat every last one….alone)

Did I mention these fluffs were encased in a sugary maple glaze?? I know, I know…they just got so much better!

Did I also mention these were super easy??? (I suppose making your BF do all the work while I read instructions helps but hey some one has to do the hard job right?!)

Oh!Oh! (this is a good one!) Did I also mention they were semi-healthy, as in they are baked and not fried??(See you really can have your cake, er donuts, and eat them too!)

Pumpkin Donuts
Slightly Adapted from Cheeky Kitchen

3 1/2 c. of flour
3 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar

6 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup evaporated milk
1 cup pumpkin puree
3 c. powdered sugar
1/2 tsp. vanilla
1/3 c. maple syrup
splash of OJ (or milk)

To make the donuts, mix together the first 6 ingredients. In separate bowl,  combine the remaining ingredients. Pour the liquid ingredients into the dry ingredients and stir just until mixed. On a lightly floured surface, roll the dough out to about 3/4″ thick. Use a donut cutter or  follow my handy dandy method of using a biscuit cutter and then cut out the center with a bottle cap from a vodka bottle (alcohol has always inspired my creativity!). Place on a parchment lined baking sheet. Bake at 400 degrees for 8-12 minutes. Do not over bake!!(or they might taste more like pumpkin hockey pucks!) While they are baking, whip up the glazing by mixing the powdered sugar with the maple syrup, vanilla and juice. As soon as the donuts come out of the oven, dip them in the glaze and let cool on a wire rack. 
*I chose to keep the centers as they make delicious little nuggets of pumpkin yum :) Just make sure you bake these separately for only about 5 minutes.