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October 27, 2020

Apple Cider Chai Doughnuts

Today is the first official day of autumn, and we are noticing the first signs of the season here in Florida—that means it’s wonderfully breezy, 83F, and humidity has all but left the building. That also means it's time to re-share one of our favorite fall treats: Apple Cider Chai Doughnuts! In this blog post, Cassie, our Marketing and Wholesale Director, shares her recipe for a cider-y doughnut that--with one bit--will transport you straight a cider mill in upstate New York.


While pumpkin-related baked goods are always wonderful, let us not forget the best fall dessert of all time: apple cider doughnuts. I’ve found that the best way to conjure some semblance of a fall atmosphere in the Sunshine State is through baking. And that's all well and good, because when it comes to apple cider doughnuts, I have to make my own--there’s a serious lack of cider mills churning out fresh made doughnuts here in Tampa.

Baking with tea is one of my favorite pastimes, and I decided to infuse this year’s batch of doughnuts with our Apple Cider Chai. The results were pretty delicious. Here is my recipe for TeBella’s Apple Cider Chai Doughnuts, adapted from King Arthur Flour’s Baked Doughnuts Three Ways:

You’ll Need:

¼ cup (4 tbsp) butter, softened


¼ cup vegetable oil


½ cup granulated sugar


1/3 cup brown sugar


2 large eggs


1 ½ tsp baking powder


¼ tsp baking soda


½ tsp ground nutmeg, to taste*


¼ tsp ginger


¼ tsp cinnamon


¾ teaspoon salt


1 tsp vanilla extract


2 2/3 cups King Arthur Unbleached All-Purpose Flour 

1 cup milk, infused with Apple Cider Chai black tea

Infusing the milk with Apple Cider Chai:

1 ½ cups milk

6 tsp Apple Cider Chai black tea

In a small saucepan, heat up the milk while stirring occasionally. Just before the milk begins to bubble, remove from heat and add the loose tea. Let infuse for 20 minutes, then strain the milk. Some of the milk will be absorbed by the tea leaves, and you should be left with a little over 1 cup infused milk.


Apple Cider Chai Doughnuts:

Makes 12 doughnuts

1. Preheat the oven to 425°F and grease two doughnut pans.

2. On medium speed, beat together butter, vegetable oil, brown sugar and granulated sugar.


3. Beat in eggs until smooth.


4. Gradually blend in the baking powder, baking soda, nutmeg, ginger, cinnamon, salt, and vanilla.

5. Add in your flour and tea-infused milk, alternating between flour and milk. When adding the two, begin and end with the flour. Mix until completely combined.

6. Time to spoon out the batter! Add it to your doughnut pans, filling each doughnut well until it is about ¾ full.

7. Bake the doughnuts for 10 minutes, or until golden brown. Take them out of the oven and let sit 7-10 minutes before turning over the doughnut pans and removing them to a cooling rack. Cool completely before glazing.



Apple Cider Glaze & Cinnamon Sugar Coating:

Glaze:

1 cup apple cider (I used Zeigler’s Apple Cider)

confectioners sugar

Coating:

1 cup granulated sugar

2 tbsp cinnamon

In a small saucepan, heat up the apple cider. Simmer the cider until it reduces down to ¼ cup. Remove from heat and add to a medium-sized mixing bowl. Add in confectioners sugar until your glaze is smooth and the consistency of maple syrup.

In a shallow bowl, mix together the granulated sugar and cinnamon. Dip a doughnut first in the glaze, covering it in a thin layer. Allow excess glaze to drip off, then gently roll the doughnut in the cinnamon sugar mixture. Shake to remove any excess cinnamon sugar. Repeat this process for the rest of the doughnuts.

Plate the doughnuts and brew up a cup of your favorite tea to enjoy with them.

Recommended viewing: A Gilmore Girls marathon on Netflix. Stars Hollow pairs beautifully with Apple Cider Chai Doughnuts. More of a movie person? When Harry Met Sally is not just a perfect film, it is a perfect fall film. Enjoy!

-Cassie

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