Apple Cider Donuts
One of my favorite fall activities is picking apples at one of the orchards near my parent’s house in New Jersey. There's nothing like sitting down on a chilly fall day and drinking a glass of refreshing apple cider and eating a cider donut. When I moved to California I was shocked to learn that many of my friends had never eaten an apple cider donut or had never heard of them before so I made these for everyone and trust me they went very quickly.
2 cups all-purpose flour
¾ (packed) cup dark brown sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons cinnamon, divided
2 eggs, at room temperature
8 tablespoons unsalted butter, at room temperature
1 cup apple cider
½ cup buttermilk
1 cup granulated sugar
Vegetable oil cooking spray, as needed
12.5" x 8" x 1" 6 donut pan
Preheat the oven to 350°. Heat the apple cider in a small saucepan over medium-high heat and reduce the cider to ½ cup.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and a tablespoon of cinnamon. In another large bowl, beat together 2 tablespoons of butter and the eggs until combined. Whisk in the cider and buttermilk then slowly stir in the dry ingredients until combined.
Lightly grease a donut pan with vegetable oil cooking spray. Spoon the batter into the donut pan until each mold is ¾ full. Bake for 10 minutes, until when you stick a knife in the donut, the knife is clean.
In a small shallow bowl, melt the remaining 6 tablespoons of butter. In another shallow bowl, stir together granulated sugar and the other tablespoon of cinnamon. Dip both sides of each donut into the butter and then the cinnamon sugar mixture.
To serve: Serve warm or room temperature on a platter and store leftovers in a tightly sealed container.
Makes 10-12 donuts.