fbpx

Baked Buckwheat Apple Cider Donuts

Baked donuts! A simple recipe with the prep recipes included – from Ellie Markovitch of Story Cooking. Photo by Brooke Williams

Included here are recipes for Apple Butter (applesauce can also be used in lieu of the butter) and Boiled Cider – both used in this recipe and great pantry staples for added flavor to many baked goods, drinks, frosting, caramels, top of hot cereal, etc.

 

Ingredients

Apple Butter:
Core as many apples as will fit in a slow cooker, removing seeds but not peels
Add apples to cooker with about 1/2 cup of water
Cook for about 24 hours on low until it reduces to about half
An immersion blender works well to puree the apples
Can be canned with out adding sugar
Boiled Cider:
Aka Cider Syrup or Apple Molasses - just apple cider that has been cooked down
Simmer 1 quart of Apple Cider in a pot for about 4-6 + hours
It will be ready when it reduces to about 1 1/2 cups - and is like a syrup that coats the back of a spoon - it will thicken as it cools
Can be refrigerated or canned
Donuts:
1 cup Maine Grains Organic Sifted All Purpose flour
1 cup Maine Grains Organic Buckwheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp nutmeg
1/8 tsp ground cloves
3/4 cups apple butter or applesauce
1/4 cup boiled cider
2 eggs
6 tbsp oil
1/2 cup brown sugar
Donut pans
Cinnamon sugar: 1 tbsp of cinnamon with about 1/4 cup of sugar

instructions

Preheat oven to 425 degrees

  1. Mix flours, salt, baking powder and soda, and spices in a medium bowl
  2. In a large bowl, by hand or by mixer, cream oil, brown sugar, eggs, apple butter and boiled cider
  3. Grease and flour donut pans
  4. Spoon dough into the pans or a piping bag can be used
  5. Bake for about 11-12 minutes
  6. Remove from the oven and let rest for 7 minutes
  7. Loosen from pans and turn out onto a rack to cool

To add a cinnamon or cinnamon-sugar topping: dip the donut – or brush the tops only – and roll in the sugar mixture

notes

Course: Breakfast, Dessert, Snack