Ingredients
- DOUGHNUTS
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup apple cider, plus more for brushing
- 1/2 cup reduced-fat sour cream
- 2/3 cup packed dark-brown sugar
- 2 eggs
- 8 teaspoons unsalted butter, melted
- 1 tablespoon fresh ginger, peeled and grated
- 1 teaspoon vanilla extract
- CINNAMON SUGAR
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Details
Preparation
Step 1
1. Doughnuts: Heat oven to 325 degrees. Coat two 6-indentation doughnut pans with nonstick cooking spray.
2. In a large bowl, whisk flour, baking soda and salt. In a small bowl, whisk 3/4 cup of the apple cider, the sour cream, brown sugar, eggs, butter, ginger and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.
3. Spoon batter into a large resealable plastic bag Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees for 13 to 15 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes.
4. Cinnamon Sugar: Stir granulated sugar and cinnamon together in a small bowl. Carefully remove doughnuts from pans and brush tops lightly with additional apple cider. Quickly toss in cinnamon sugar to coat.
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