Preheat oven to 350 degrees. Spray 2 nonstick six-unit donut pans with cooking spray.
Recipe
Primary Media
Description
Nothing compares to the aroma of a warm, spiced donut on a chilly fall day. Use of a local apple cider in the batter adds a sweet-tart taste to these fresh-baked beauties.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
2 c. Hy-Vee all-purpose flour | ||
3 tsp. apple pie spice, divided | ||
1 ½ tsp. Hy-Vee baking powder | ||
1 tsp. fine kosher salt | ||
¼ tsp. Hy-Vee baking soda | ||
1 c. Hy-Vee unsalted butter, softened | ||
¾ c. Hy-Vee packed light brown sugar | ||
1 ¼ c. Hy-Vee granulated sugar, divided | ||
1 tsp. Hy-Vee pure vanilla extract | ||
2 Hy-Vee large eggs | ||
1 ¼ c. cups 100% cold pressed apple cider |
Things To Grab
- Hy-Vee nonstick cooking spray
- 2 nonstick six-unit donut pans
- Whisk
- 2 medium bowls
- Large mixing bowl
- Silicone spatula
- Electric mixer
- Spoon or piping bag
- Toothpick
- Wire cooling rack
Directions
Whisk together flour, 2 tsp. apple pie spice, baking powder, salt and baking soda in a medium bowl; set aside.
Combine butter, brown sugar, ¾ cup granulated sugar and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add flour mixture and apple cider; beat on low just until combined. Spoon or pipe batter into prepared pans, filling about three-fourths full. Bake for 12 to 14 minutes or until a toothpick inserted near centers comes out clean.
Meanwhile, stir together remaining ½ cup granulated sugar and 2 tsp. apple pie spice in a medium bowl.
When donuts are done, cool 5 minutes in pans on a wire rack. Remove donuts from pans; coat both sides of each donut with sugar mixture. Repeat with remaining batter to make 12 additional donuts. Serve warm.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 35mg
- Sodium: 135mg
- Total Carbohydrates: 27g
- Protein: 2g