Baked Cider Doughnuts

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.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.

Step: 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.

Step: 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.

Per Serving: 137 calories; protein 4.3g; carbohydrates 26.1g; fat 1.9g; cholesterol 33.6mg; sodium 281.1mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.