Baked Apple Cider Donuts Vegan Food

VEGAN APPLE CIDER DONUTS

Steps:

• Preheat the oven to 350 degrees F and spray a donut pan (or two if you have it) with non stick spray.
• In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
• Pour in the apple cider, soy milk, applesauce and melted vegan butter or coconut oil. Mix well with a large spoon to combine, but do not over mix.
• Spoon the batter into the donut pan, or use a piping bag with large tip to pipe it evenly into each donut cavity, filling about 3/4 of the way full.
• Bake for 8-10 minutes, until the edges are lightly golden brown and they spring back when lightly pressed.
• Cool in the pan for about 2 minutes, then invert onto a cooling rack. Continue with all of the remaining batter.
• While they are baking, make the topping: Stir together the sugar and cinnamon in a bowl, then melt the vegan butter or coconut oil in a separate bowl.
• Brush each donut with a little vegan butter or coconut oil on all sides, then dip into the sugar-cinnamon mixture to coat well. You could also just brush the top and sprinkle with cinnamon sugar instead of coating the entire donut.
• Enjoy! They are best served right away but can be kept in an airtight container for 2 days.

VEGAN APPLE CIDER DONUTS

Steps:

• Begin by adding your apple cider to a small pot and bringing to a boil. Reduce heat to medium and reduce until you have 1/2 cup of apple cider left (about 15-20 minutes).
• Once the apple cider is reduced, let sit for 10-15 minutes to cool before using in your recipe. Once cooled, preheat your oven to 350F.
• In a large mixing bowl, add the apple cider, sugar, apple sauce, oil, and vanilla. Whisk to combine.
• Then add in the pastry flour, baking powder, salt, cinnamon, and baking soda. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a batter forms.
• Spray the donut pan with a cooking spray or gently grease with oil. Then, add the batter to the pan making sure not to cover the holes in the center. The batter should make 6-8 donuts. Bake for 12-15 minutes until the donuts are baked through.
• Remove the donut pan from the oven and carefully invert onto a drying rack (I like to bring the drying rack up to the pan and then flip it there to make sure the doughnuts don't fall apart). Let cool for 10 minutes.
• While the doughnuts are cooling, prepare your cinnamon sugar topping by adding the melted coconut oil or butter to a small bowl and the cinnamon sugar mixture to a larger shallow bowl.
• Very lightly brush each donut with the butter/coconut oil. Then, dunk each donut into the bowl of cinnamon sugar and swirl around until coated. Let the donuts sit for about 10 more minutes and then dunk into the cinnamon sugar mixture one more time(optional, but recommended). Enjoy!

VEGAN GLUTEN-FREE APPLE CIDER BAKED DONUTS

Steps:

• Preheat oven to 375 degrees F (190 C) and grease two 6-slot (or one 12-slot) donut pans*.
• To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes if using electric mixer. Set aside. (If yours doesn't quite whip up into soft peaks, it's OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
• To a large mixing bowl, add the oil, cane (or coconut) sugar, maple syrup, vanilla extract, cinnamon, sea salt, ginger, and nutmeg and whisk vigorously to combine. Then add applesauce and apple cider and whisk once more to combine.
• Add almond flour, gluten-free flour, baking powder, and baking soda, and whisk gently to combine. Lastly, add in the whipped aquafaba and gently fold in, trying to be as gentle as possible (see photo).
• If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should appear like a thick cake batter - semi-thick and more scoopable than pourable.
• Divide batter evenly between donut tins, filling all the way full but leaving room for the center hole to be exposed (this can be done using a piping bag, Ziploc bag with the corner cut off, or just a spoon). There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size). Optional: Sprinkle the donut batter with coconut sugar and cinnamon before baking.
• Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean, the edges appear brown, and the tops appear dry and fluffy. Time will vary depending on oven and if you subbed ingredients.
• Optional: In the meantime, melt vegan butter (or coconut oil) in a small dish and prepare cinnamon-sugar coating by adding cane or coconut sugar and cinnamon to a small dish and stirring to combine. Set aside.
• Remove donuts from oven and let cool for a few minutes in the pan. Then grab the tins with a towel and tap over a cooling rack to loosen the donuts until they fall out. Let cool (smooth side up - the side that was in the tin) for at least 5 minutes on the rack. The longer they cool, the more they'll firm up!
• Optional: While cooling or once cooled completely, brush the donuts with a light coating of melted vegan butter (or coconut oil) and dip in or sprinkle with cinnamon-sugar coating.
• Best when fresh. Store completely cooled leftovers loosely covered at room temperature up to 3-4 days or in the freezer up to 1 month.

BAKED APPLE CIDER DONUTS VEGAN

Steps:

• Preheat the oven to 350 deg F(180 C). Grease a donut pan or line muffin pan. Cook 1.5 cups cider and sugar in a saucepan over medium heat for 20 to 25 mins to reduce to a scant 1 cup. Cool the cider to room temp. (cooling will reduce the cider further to about 3/4 cup + 2 tbsp)
• In a bowl, mix the rest the dry ingredients. Add the concentrated cider and oil/applesauce. Mix well to combine. If the batter is too thick, mix in non dairy milk 1 tbsp at a time until it is just a bit flowy to be able to spoon it in. If the batter is too thin, add in 1-2 tbsp flour
• Immediately spoon the batter into the donut pan or muffin pan. Even out the batter for even shape for donuts.
• Bake for 11-12 mins for donuts or mini muffins, 20-22 mins for regular muffins. Cool for 5 mins, then release from the pan.
• Mix the cinnamon sugar into a ziplock.(or add to a shallow bowl)
• Cool the donuts for another 5 mins. Brush donuts with the non dairy milk or cider, or use oil/melted vegan butter. Add to the ziplock and shake, or dip in the sugar mixture.

APPLE CIDER (BAKED) DONUTS

Steps:

• Preheat the oven to 350 degrees F. Spray four 6-cavity 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 to distribute the leavening.
• In a liquid measure 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 two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) 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.

VEGAN BAKED APPLE CIDER DOUGHNUTS

Steps:

• To a small saucepan over medium-high heat, add the apple cider and apples. Bring to a boil and cook, stirring occasionally, until reduced to 2/3 cup total, about 10 minutes.
• Pour the apple mixture into a medium, heat-proof mixing bowl and add the coconut oil to help it melt. Cool until lukewarm, about 20 minutes.
• About 5 minutes before proceeding with the doughnut batter, make the flax egg and preheat the oven. To make the flax egg, mix the flaxmeal and water in a small bowl. It will need to sit for 5-10 minutes. Preheat oven to 350 degrees Fahrenheit. Prepare a doughnut pan by spraying with nonstick spray, an oil mister, or lightly greasing the cups with coconut oil. Set aside.
• When the apple mixture has cooled enough to proceed, add the flax egg, brown sugar, almond milk, and vanilla extract. Stir to combine.
• To a large mixing bowl, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir with a whisk to combine. Add the wet ingredients to the dry ingredients and stir again, just until combined.
• Spoon the batter into the cups of the doughnut pan, or scoop the batter into a gallon-size zipper bag, snip off the end, and pipe it into the pan. Fill the cups 2/3 full, dividing the batter evenly between all the cups.
• Bake until the tops spring back when you poke them, 10-12 minutes.
• Remove from oven. Cool in the pan for 5-10 minutes then carefully transfer the doughnuts to a wire rack. But don't walk away just yet! You'll want to dip the doughnuts in the cinnamon-sugar mix while they're still warm. Mix together the cinnamon-sugar topping by combining the sugar and cinnamon in a large zipper bag. One by one, gently place the still-warm doughnuts in the bag with the cinnamon sugar and very carefully toss the doughnut in the sugar mix until coated. Place back on the wire rack to cool completely.
• Doughnuts keep well at room temperature in a semi-airtight container for 2-3 days (I store them in a glass cookie jar).