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INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1 cup apple butter
6 tablespoons granulated sugar
3/4 teaspoon vanilla extract
1/3 cup vegetable or canola oil
For the cinnamon sugar:
4 tablespoons butter, melted
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
INSTRUCTIONS:
Preheat oven to 350 degrees F.
In a small bowl, combine flour, salt, cinnamon, baking soda, and baking powder. Blend.
In a large bowl, add eggs, apple butter, sugar, vanilla, and oil. Beat by hand for one minute to blend well.
Gradually add the dry mixture into wet mixture until just blended.
Grease two 6-cavity donut pans with cooking spray.
Scoop batter into a piping bag or a plastic storage bag. Cinch the top. Snip a half inch off the tip.
Pipe batter into each cavity, filling cavity 3/4 full.
Bake for 10-12 minutes. Done when toothpick comes out clean when inserted into donut.
While donut bakes, prepare the cinnamon sugar: combine the sugar and cinnamon in a small bowl. Blend well.
Remove baked donuts from oven. Cool 2 minutes before unmolding. Place on wire cooling rack.
Brush a donut with melted butter. Dip donut into the cinnamon sugar mixture to coat all sides. Return to cooling rack. Butter and coat remaining donuts.
Makes 12 donuts.
Recipe notes:
Donuts will be delicate straight out of the oven. Handle gently when coating with cinnamon sugar. Wait for them to cool more, if needed, before handling. They will firm up some.
Store donuts in an airtight container at room temperature for up to 2 days, refrigerated for 5 days, or frozen up to 2 months.
To freeze donuts, place on a wax paper-lined tray. Leave in the freezer for one hour or until frozen. Transfer to an airtight storage container. Freeze.
Defrost donuts in the refrigerator for a few hours to overnight, or leave at room temperature for at least 1 1/2 hours. Microwave a few second prior to eating, optional.
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