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Baked Cider Doughnuts

Baked Cider Doughnuts

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MARY N

MARY N

This recipe is for those donut pans that are advertised in some magazines. They were an attempt to duplicate the delicious cider donuts that my husband and I had on vacation in New Hampshire.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.
  2. In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.
  3. Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.
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Reviews

FIREFLY7463
27

FIREFLY7463

9/16/2004

I used mini-donut pans and the recipe yielded almost 36 donuts. I had to bake them about 15 minutes. The batter was thick and hard to spoon into the pans. Maybe next time I'll stir in some milk, but I don't want to affect the final texture, which was really light and fluffy! The donuts taste great AND are a lot healthier than traditional fried donuts.

j
22

j

10/9/2005

Perhaps it was me, but...this recipe just did not work for me. First, the recipe calls for 1 t. salt - divided. Divided? No where does the recipe state where or what amounts to divide it into, or mix it into. Second - In Mary's defense, she calls for 1/4 c. of powdered milk. All I could find was nonfat, so I used that. If there is indeed a powdered full-fat milk product, I'd be hard pressed to find it. A very "eggy", thin donut, almost like a thick pancake. I was looking for something more "cake-like". Even with 2 t. baking powder (it was fresh baking powder), there was still little to no rise. The one other review gave this four stars, so I figured I'd give it a shot (especially since I'm trying to find a decent recipe for my donut pans, and have yet to). I consider myself to be a decent baker. Yes, my oven temperature is on the money. I'm sure these are healthy, but they're very bland and with poor texture. I don't even think a glaze/frosting/10X sugar could save these babies. Sorry.

AmyfromIL
17

AmyfromIL

3/26/2006

I was so hopeful--but they don't resemble anything close to doughnuts. Perhaps they should be under a whole wheat muffin category?

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