Apple Cider Donuts

These were inspired by a recent trip to Carter Mountain Apple Orchard with the family where we fell in love with their apple cider donuts. I found an excellent recipe here: http://sallysbakingaddiction.com/2013/11/07/apple-cider-donuts/ and tried it out. Soooo Delicious. We chose to make donut holes instead of donuts.

Ingredients:

Donuts

1 and 1/4 cups apple cider
2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg, room temperature¹
2 Tablespoons (30g) unsalted butter, melted
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/2 cup buttermilk, room temperature²
1 teaspoon vanilla extract
orange slices* optional
cinnamon sticks* optional

Topping

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick or 60g) unsalted butter, melted

Directions

Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
Preheat oven to 350°F (177°C). Spray a mini muffin pan or donut pan with nonstick spray. Set aside.
Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as overmixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.
Pour the batter into the mini muffin pan, filling 3/4 of the way full. You’ll only need a couple teaspoons of batter for each. Or, if making donuts, follow my instructions in the post above about filling the donut pan. Bake the donut holes for 10-12 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.
Make the topping by mixing the granulated sugar and cinnamon together in a small bowl. Dip the top of the donut holes or donuts lightly into the melted butter. Then dunk them all the way into the cinnamon sugar, using your hands to mix it around so the entire donut hole (or donut) is coated generously. Repeat with all the donuts. You may need more cinnamon-sugar. Donuts taste best on the same day, though they may be covered tightly and stored at room temperature for up to 3 days.
Make ahead tip: Prepared donuts freeze well up to 2-3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.