I recently heard about some kids setting up an apple cider stand. This cute fall twist on the classic summer lemonade stand is a brilliant idea as far as I’m concerned, and one that’s ridiculously easy to execute.
Apple cider is available in abundance right now, and can be found everywhere from grocery stores to the local farmer’s market. You can serve it straight from the jug, or transfer it to a pitcher/beverage dispenser and garnish with a cinnamon stick or two and fresh apple slices.
While cookies are more common in the summer, I like the idea of setting out cinnamon sugar doughnuts to go with the apple cider. The quintessential fall flavours are an irresistible combination and I dare anyone to pass by without a helping or two of both seasonal treats.
While you can certainly buy your baked treats, our recipe for cinnamon sugar doughnuts is too easy to overlook. Made with everyday pantry items, these baked-not-fried-bundles are a 30-minute sweet that can be a great way to entice your kids into the kitchen. These doughnuts turn out beautifully whether made in a mini doughnut pan or a mini muffin pan instead.
So, who’s setting up an apple cider stand this weekend?
Mini Muffin Tin Baked Cinnamon Sugar Doughnuts
Makes 24 mini doughnuts
Adapted from Barefoot Contessa Foolproof
You’ll Need:
For the doughnuts
- 1 cup all-purpose flour
- ¾ cup cane or granulated sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 1 egg, lightly beaten
- ½ cup buttermilk
- 2 Tbsp olive or canola oil
- 2 tsp vanilla extract
For the topping
- 3 Tbsp butter
- ¼ cup sugar
- ½ teaspoon ground cinnamon
Prep and Cook:
- Preheat the oven to 350°F and lightly coat two mini doughnut or mini muffin pans with non-stick baking spray.
- Whisk together the flour, sugar, baking powder, cinnamon and salt in a medium-mixing bowl.
- In a separate bowl, beat together the egg, buttermilk, oil and vanilla. Pour the liquid mixture into the dry ingredients and stir until just combined.
- Fill the wells of the pan ¾ full with batter. Pouring the batter into a zip top bag and snipping off one bottom corner to create a piping bag easily does this. Bake for 8 minute, or until the doughnut springs back when lightly pressed.
- Allow them to cool in the pan for 5 minutes, then invert onto a rimmed baking sheet. While the doughnuts are cooling, prepare the topping. Melt the butter and in a small bowl stir together the sugar and cinnamon.
- Remove the cooled doughnuts from their baking pans and dip the tops into the melted butter and then the cinnamon sugar mixture. Place them in a container dipped side up and for best tasting results consume within 24 hours.
Good to Know:
If buttermilk isn’t a common ingredient in your kitchen, make your own by placing one teaspoon of white vinegar in a glass measuring cup and filling it up to the 1-cup line with milk. Allow setting for five minutes before stirring well. Voila’¦ homemade buttermilk.
Tagged under: fall,autumn,donuts,doughnuts,muffin tin recipes,cinnamon sugar,homemade doughnuts,mini doughnuts,muffin tin,muffin tin dooughnuts
Category: recipes
