Baked Apple Cider Donuts
Eighteen Donuts – using three doughnut pans
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp fine sea salt
1 Tbsp cinnamon
½ tsp freshly grated nutmeg
16 Tbsp (2 sticks) unsalted butter, room temperature
1 cup dark brown sugar
½ cup granulated sugar
3 large eggs, room temperature
1 ½ tsp vanilla paste
¾ cup apple cider
Finishing:
6 Tbsp unsalted butter, melted and cooled
½ cup granulated sugar
2 tsp cinnamon
1) Heat your oven to 350 degrees and lightly spray 3 (6-cavity) doughnut pans with non-stick spray
2) In a medium bowl, whisk together the flour, baking powder, sea salt, cinnamon and grated nutmeg. Set aside.
3) In a standing mixer, cream together the 16 Tbsp butter and both sugars on medium speed until and light and fluffy, 3 to 4 minutes.
4) Add the eggs, one at a time, mixing until well incorporated, scraping the bowl as necessary. Beat in the vanilla paste.
5) Add the dry mix and mix on low speed until just incorporated. With the mixer running, add the apple cider in a slow stream and mix to combine.
6) Using a disposable piping bag, pipe the batter into the pans, filling each cavity about 2/3 full. Bake one pan at a time for 9 minutes, rotate the pan, and bake for another 3-4 until evenly golden brown and just starting to pull away from the edges of the cavities. Cool in the pans for 5 minutes and then unmold the donuts onto a wire rack.
7) While the donuts are baking, melt the additional 6 Tbsp butter and set aside. Whisk together the sugar and cinnamon in a medium bowl. After unmolding the donuts, brush them on both sides with the melted butter and then toss them in the cinnamon/sugar while still warm. Serve immediately, or at room temperature.
