Apple cider doughnuts: Hot and healthy from oven, not the fryer
In autumn, many people enjoy going to a cider mill for fresh cider and warm doughnuts. But if that’s not possible, you can make apple cider doughnuts at home. We’ve made this delicious treat a little healthier while capturing the nostalgic cooking smells and flavors of fall.
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Instead of frying the doughnuts, we’re baking them to reduce fat and calories. We also reduce fat in the recipe by using plain, low-fat yogurt. It provides satisfying protein and makes the doughnut soft and moist. For more fiber and nutrients, we’re using some whole-wheat flour rather than all the white flour typically used in recipes for fried doughnuts. Finally, we highlight the classic fall flavors by putting apple cider, apple butter, maple syrup and cinnamon right into the batter.
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Cinnamon is a spice that adds sweetness without the calories. In earlier times, cinnamon was used for trading, and it was more valuable than gold. Obtained from the bark of the cinnamon or cassia tree, cinnamon has been used worldwide in sweet and savory dishes.
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Cinnamon has antioxidant, antibiotic and anti-inflammatory properties and has been used medicinally to treat diabetes, heart disease, irritable bowel syndrome and other diseases. However, there is little evidence that it is effective for any of these conditions and should not be used in place of conventional medical care.
For our doughnuts, simply stir the batter until all the dry ingredients are moistened. Don't overmix. The doughnuts will rise significantly, so only put two heaping tablespoons of batter into each mold of the doughnut pans or mini-Bundt pans. In just 10 or 12 minutes, you’ll have hot and healthy doughnuts that you and your family will love.
When you can’t go to a cider mill, what could be better than homemade doughnuts without all the fat or messy kitchen clean-up?
Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today’s recipe, email HenryFordLiveWell@hfhs.org.
Apple Cider Doughnuts
Makes: 12 doughnuts / Prep time: 25 minutes / Total time: 45 minutes
Vegetable oil cooking spray
3 tablespoons granulated sugar
2 1/2 teaspoons cinnamon, divided
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2/3 cup brown sugar, packed
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain low-fat yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract
Preheat oven to 400 degrees.
Coat molds of 2 mini-Bundt pans or doughnut pans (6 cavities each) with vegetable oil cooking spray.
In a small dish, combine granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle each Bundt or doughnut mold with the cinnamon sugar mixture, shaking out excess.
In a mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt and the remaining 2 teaspoons of cinnamon; set aside. In a large bowl, whisk together egg, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla.
Add the dry ingredients and stir until just moistened. Spoon about 2 heaping tablespoons of batter into each prepared mold. Sprinkle batter with the remaining cinnamon sugar mixture. Bake for 10 to 12 minutes or until a wooden pick inserted in the doughnut comes out clean. Loosen and place the doughnuts onto a cooling rack.
From Henry Ford LiveWell.
215 calories (18% from fat), 4.5 grams fat (0.5 grams sat. fat), 42 grams carbohydrates, 3 grams protein, 279 mg sodium, 20 mg cholesterol, 52 mg calcium, 2 grams fiber. Food exchanges: 3 starch, 1 fat.
This article originally appeared on Detroit Free Press: How to make baked, healthy apple cider doughnuts at home
