Baked Apple Cider Doughnuts

From: New York Times

serves

35

cooking time

—

Prehead Oven
Ingredients
  1. 1 3/4 cup all purpose flour
  2. 1 1/4 tsp baking powder
  3. 3/4 tsp fine sea salt
  4. 2 tsp ground cinnamon
  5. 1/2 tsp freshly grated nutmeg
  6. 1 cup unsalted butter at room temperature
  7. 3/4 cup light brown sugar
  8. 3/4 cup sugar
  9. 2 large eggs, at room temperature
  10. 1 tsp vanilla extract
  11. 1/2 cup apple cider
What to do?
Heat the oven to 350. Lightly grease 2 6-cavity doughnut pans(or a 12 cup muffin tin) with nonstick spray. In a medium bowl, add the flour, making powder, salt 1 tsp cinnamon and nutmeg and whisk to combine. Set Aside

In the bowl of a stand mixer fitter with the paddle attachment, cream 10 tablespoons butter, brown sugar, and 1/4 cup granulated sugar on medium speed until light and fluffy, 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 sider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogenous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full(you can also do this using a disposable piping bag or resealable plastic bag with a 1/2 inch opening cut from one corner). Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans half way through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15-20 minutes rotating half way through).

While the doughnuts bake, whiskey the remaining 1/2 cup granulated sugar and 1 tsp cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.