Baked Apple Cider Donuts
- 3 tbsp. unsalted butter
- 1/3 c. + 2 tbsp. apple cider
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. sea salt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg, fresh
- 1/4 c. sugar
- 2 tbsp. honey
- 1 large egg
- 3 tbsp. butter
- 1/4 c. apple cider
- 1/3 c. sugar
- 1 1/2 tsp. cinnamon
Preheat oven to 400 degrees. In a small pot, melt butter. Stir in cider, and set aside to cool. Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a medium bowl. Set aside. Into the cooled butter mixture, whisk in sugar, honey, and egg until evenly combined. Side note, dip honey measuring utensil in the melted butter first for easy honey removal. Stir together wet and dry ingredients until just combined. Over-mixing will create a tough donut. Spray donut pan and pour evenly into the pan.
Bake for 7-10 minutes. Allow to cool 1 minute before removing donuts onto a cooling rack.
Meanwhile, make topping. Melt butter and stir in cider. In a flat-bottomed bowl, mix together cinnamon and sugar. Quickly dip each donut in butter mixture and lightly coat in the cinnamon/sugar mixture. Place back on cooling rack. Best served same day, slightly warmed. If storing leftovers, lightly cover, if at all.
*I doubled the batter recipe but not the topping. The glaze was more than enough for the double batch.