Apple Cider Donuts
 
Prep time
Cook time
Total time
 
It's quite unusual to add in ½ a cup of apple cider at the very end, after you've already added your dry ingredients, but for whatever reason, it just works!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1¾ cup / 225 grams all-purpose flour
  • 1¼ teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 2 teaspoons ground cinnamon, divided
  • ½ teaspoon ground nutmeg
  • 1 cup / 225 grams unsalted butter, at room temperature, divided
  • ¾ cup / 165 grams light brown sugar
  • ¾ cup / 150 grams granulated sugar, divided
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup apple cider
Instructions
  1. Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons / 140 grams butter, brown sugar and ¼ cup / 50 grams granulated sugar on medium speed until light and fluffy, about 10 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
  3. Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is fully incorporated.Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a ½-inch opening cut from one corner.)
  4. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking.
  5. While the doughnuts bake, whisk the remaining ½ cup / 100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/apple-cider-donuts/