Name: Pear Cider Donuts
Cook time: 3600 s
Total time: 3600 s
Yield: 18 donuts
Ingredients: For the donuts; 250 gr AP flour; 120 ml reduced pear cider; 120 ml milk (at room temperature); 100 gr white sugar; 100 gr brown sugar; 30 gr melted butter; 1 free range egg; 5 gr baking soda; 4 gr baking powder; 5 gr cinnamon powder; 5 gr baharat spice (use apple pie spice if you don’t have baharat); 5 gr vanilla; 3 gr salt; For the topping; 180 gr white sugar; 80 gr melted butter; 5 gr cinnamon; 5 gr baharat

BENGINGI

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Pear Cider Donuts

cook:

1 h 0 min

0.0

(1)

Apple cider donuts are one of my wife’s favorite treats of the fall season in NYC. Every fall, you can find in any farmers market a box of half a dozen of apple cider donuts. What’s nice about them is that they are usually baked and the liquids for the batter come from cider only (non alcoholic). The thing is that these donuts are going stale very quickly, so making them yourself is the best option to taste the real deal! Freshness is the key here, and you can never beat a homemade version! These cider donuts are made with pear cider instead of apple cider, which in my opinion is 10 times more delicious. The spices I used for the batter are cinnamon and baharat. This combo is amazing! You should definitely give it a try!

18 donuts

original

metric

Ingredients

For the donuts

250 gr AP flour

120 ml reduced pear cider

120 ml milk (at room temperature)

100 gr white sugar

100 gr brown sugar

30 gr melted butter

1 free range egg

5 gr baking soda

4 gr baking powder

5 gr cinnamon powder

5 gr baharat spice (use apple pie spice if you don’t have baharat)

5 gr vanilla

3 gr salt

For the topping

180 gr white sugar

80 gr melted butter

5 gr cinnamon

5 gr baharat

Directions

Step 1

Preheat the oven to 350F or 175C.

Step 2

Start by reducing the pear cider. Using 360 ml of pear cider, simply cook it on medium heat until it is reduced 3 times, to 120 ml.

120 ml reduced pear cider

Step 3

In a bowl mix the flour, baking powder, baking soda, salt, and spices. Set aside.

250 gr AP flour

4 gr baking powder

5 gr baking soda

5 gr cinnamon powder

5 gr baharat spice (use apple pie spice if you don’t have baharat)

3 gr salt

Step 4

In a separate bowl, mix the melted butter, egg, white sugar, brown sugar, milk and vanilla. Mix well until homogeneous.

30 gr melted butter

1 free range egg

100 gr white sugar

100 gr brown sugar

120 ml milk (at room temperature)

5 gr vanilla

Step 5

Add the wet ingredients mixture into the dry mixture and mix just until combined, don’t over mix.

Step 6

Transfer the batter into a piping bag (sitting in a quart container, it would be much easier to fill the bag up).

Step 7

Spray the donut tray with oil and pipe the batter in, filling each mold in half.

Step 8

Bake for 12 min.

Step 9

Take the donuts out from the pan and let it cool to room temperature before coating.

Step 10

For the coating- melt the butter, and mix the sugar and spices in a separate bowl.

80 gr melted butter

180 gr white sugar

5 gr cinnamon

5 gr baharat

Step 11

Dip the donuts in the melted butter and let them dry out for about 3 min.

Step 12

Then coat them with the sugar and spice mix.

Step 13

Enjoy your beautiful donut Gingis!!!

Step 14

YASSS!

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