Apple Cider Donuts

Ingredients

• 2 cups all-purpose flour
• 1.5 tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup apple cider (unfiltered, not cider vinegar)
• ½ cup granulated sugar
• 3 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• ½ cup granulated sugar
• 2 tsp ground cinnamon
• 3 tbsp unsalted butter, melted

Instructions

1. 1

   Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Pour the 1 cup of apple cider into a small saucepan and place it over medium heat, stirring occasionally, until it reduces to 0.5 cup (roughly the depth of one knuckle in the pan), about 8 minutes.

3. 3

   Remove the saucepan from the heat and let the reduced apple cider cool at room temperature until it feels neither hot nor cold when you touch the outside of the pan, about 5 minutes.

4. 4

   In a medium bowl, whisk together the 2 cups flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 2 tsp cinnamon (from the donut section), 0.25 tsp nutmeg, and 0.5 tsp salt until no lumps remain.

5. 5

   In a separate large bowl, whisk together the cooled apple cider, 0.5 cup granulated sugar, 3 tbsp melted butter, 1 egg, and 1 tsp vanilla extract until the mixture looks uniform and no egg streaks remain.

6. 6

   Pour the flour mixture into the wet ingredients, then use a rubber spatula to stir gently until just combined — the batter should look slightly lumpy, not smooth. Do not overmix.

7. 7

   Spoon the batter into a donut pan (a 12-cavity donut mold with indentations) fitted with a pastry bag fitted with a plain tip, or simply spoon it carefully into each donut cavity until each is about three-quarters full.

8. 8

   Place the donut pan in the preheated oven and bake for 9 to 11 minutes, until the donuts are light golden on top and a toothpick inserted into one comes out with no wet batter clinging to it.

9. 9

   Remove the donut pan from the oven and let it cool at room temperature for 5 minutes until the donuts are just cool enough to handle, then use a small knife to gently pop each donut out onto a wire cooling rack.

10. 10

    In a shallow bowl, whisk together the 0.5 cup granulated sugar and 2 tsp cinnamon (from the coating section) until they are evenly mixed with no cinnamon streaks.

11. 11

    Place the 3 tbsp melted butter in another shallow bowl next to the cinnamon-sugar mixture and the cooling donuts so they are all within arm's reach.

12. 12

    While the donuts are still warm, brush both the top and bottom of each donut lightly with melted butter using a pastry brush or clean small brush, then immediately roll or dip it in the cinnamon-sugar mixture to coat all sides evenly.

13. 13

    Place the coated donuts back on the cooling rack and let them rest at room temperature for 10 minutes before serving, so the coating sets.

Tools you’ll need

• medium saucepan
• whisk
• small bowl
• medium bowl
• large bowl
• rubber spatula
• 12-cavity donut pan
• pastry bag with plain tip (optional)
• oven
• wire cooling rack
• small knife
• shallow bowls (2)
• pastry brush or small brush
• toothpick

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