Baked Apple Cider Donuts
These apple donuts have a cake like softness inside and a crunchy cinnamon sugar coating. Together these textures make for one truly ethereal donut, that is baked not fried.
2 Tablespoons Apple Pie Spice
3 teaspoons Cinnamon
12 Tablespoons unsalted butter, divided
2/3 cup + 1/2 cup apple cider, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup honey
1/2 cup + 2/3 cup granulated sugar, divided
Preheat oven to 400°F. Lightly spray a donut pan with non-stick cooking oil. Set aside.
In a small pot over medium add 6 tablespoons of butter. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat. Stir in 2/3 cup apple cider. Set aside to cool.
Meanwhile, in a large bowl mix together the flour, baking powder, salt and Apple Pie Spice.
Into the cooled butter-cider mixture, whisk in 1/2 cup sugar, honey and the eggs. Add to the dry ingredients, using a wooden spoon to stir until just combined.
Add the batter to a zip-top or pasty bag. Pipe batter into donut holes in the prepared pan
Bake for 6-8 minutes or until a tooth pick comes out clean.
While the donuts are baking - melt the remaining 6 tablespoons butter. Stir in the remaining 1/2 cup of cider.
In a shallow bowl combine the Cinnamon and remaining 2/3 cup of sugar, mixing well.
Dip the warm donuts into the butter-cider mixture and then dredge into the cinnamon-sugar. Cool on a wire rack.