Apple Cider Donuts

from ButterYum

makes 12

INGREDIENTS

DONUTS:

• 1 3/4 (225g) cups all purpose flour

• 1 1/4 teaspoon baking powder

• 3/4 teaspoon fine table salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon freshly ground nutmeg

• 10 tablespoons unsalted butter, room temperature

• 3/4 cup light brown sugar

• 1/4 cup white granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1/2 cup apple cider

TOPPING:

• 6 tablespoons unsalted butter, melted

• 1 teaspoon ground cinnamon

• 1/2 cup white granulated sugar

DIRECTIONS

TO MAKE THE DONUTS:

• Preheat oven to 350F and place rack in center position.

• Prepare donut pan(s) with nonstick baking spray like Baker’s Joy.

• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and white granulated sugar until light in color and fluffy in texture.

• Add the eggs, one at a time, until each in fully incorporated; scrape down the sides of the bowl as needed.

• Add the flour mixture and mix until no traces of dry ingredients remain.

• With the mixer on medium-low speed, add the pure vanilla extract and apple cider and mix; scrape the sides of the bowl as needed, until the mixture is homogeneous.

• Pour the batter into a very large disposable pastry bag or a gallon-size freezer bag (see notes below); clip a 1/2-inch opening in the bag and fill each donut pan(s) about 2/3s full with the batter.

• Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

• Remove from oven and rest for 5 minutes before dipping in melted butter and cinnamon sugar mixture.

TO FINISH THE DONUTS:

• In a medium bowl, whisk together sugar and ground cinnamon.

• Brush warm donuts in melted butter and immediately toss in cinnamon sugar mixture.

NOTES

• I strongly recommend using freshly grated nutmeg for this recipe.  Whole nutmeg will keep indefinitely in a cool dry place.  I keep mine in a glass jar and grate it as needed using a microplane grater.

• For the most mess-free way to fill the donut pan(s), use a very large disposable pastry bag (at least 18-inches) or a gallon-size zip top FREEZER bag (storage bag seams tend to break).  Place the pastry bag in a tall vase to fill. 

• To make apple cider muffins, bake batter for 15-20 minutes in a standard muffin pan instead (this pan is my favorite) — recipe will make 12 muffins.

• To make mini donuts, use an electric donut maker.

• I prefer to use a silicone pastry brush over a standard one when dealing with greasy/oily ingredients because I find it easier to clean the silicone bristles.

adapted from nytimes.com