Baked “Cider Mill” Donuts

This is a streamlined version of a Erin Jeanne McDowell recipe.

Special equipment needed: Donut pans

If you have the patience and want a more intense flavor, reduce apple cider and use it instead of regular cider. (Reduce it in a pan over medium heat until its about 1/8 its original volume) , You can also buy King Arthur Flour’s boiled cider syrup.

If you want to freeze some donuts, reserve however many you’d like to freeze and cool them completely. Freeze, well wrapped. Thaw before reheating in a low oven and then proceed with brushing with butter and dipping in the cinnamon sugar mix.

Makes 12 doughnuts

Flour cooking spray

1 ¾ cup all-purpose flour

1 ¼ teaspoon baking powder

¾ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature

¾ cup dark brown sugar

¼ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½  cup  apple cider (see note for option, above)

For brushing:

6 tablespoons butter, melted

For dredging;

½ cup granulated sugar

1 teaspoon cinnamon

1/8 teaspoon salt

Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans with nonstick spray.

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 10 tablespoons butter, brown sugar and  granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is well combined.

Transfer the batter to a piping bag. Pipe the batter into the prepared doughnut pans, filling them about ⅔ of the way.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 12 to 15 minutes, rotating the pans halfway through baking.

While the doughnuts bake, whisk the granulated sugar, cinnamon and salt together in a small bowl. In a separate small bowl, melt 6 tablespoons butter in the microwave.

Let the doughnuts cool for 5 minutes after baking, then unmold them. Brush both side with the melted butter and dredge in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.