Mini Apple Cider Donuts
Servings:*
48 donutsIngredients
- For the donuts:
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon L&B Apple Pie Spice
- ¼ teaspoons salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- ½ cup milk, at room temperature
- 1 teaspoon pure vanilla extract
- For the topping:
- 1 cup granulated sugar
- ¾ teaspoons ground cinnamon
- ¾ teaspoons L&B Apple Pie Spice
- ¼ cup unsalted butter, melted
Directions
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To make the donuts: In a small saucepan, simmer the apple cider, stirring occasionally, until you’re left with about ½ cup, about 20 minutes. Set aside to cool for 10 minutes.
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Heat oven to 350F. Spray donut pan with non-stick spray.
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In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice and salt.
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In a small bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract.
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Pour the butter mixture into the dry ingredients, add the reduced apple cider and whisk everything together until smooth and combined. Batter will be slightly thick.
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Pipe the batter into the donut cups, filling them just under halfway.
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Bake for 10 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of a donut. If the donut bounces back, they’re done.
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Cool donuts for 2 minutes then transfer to a wire rack. Regrease the pan and bake the remaining donut batter.
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To finish the donuts: Combine the granulated sugar, cinnamon and apple pie spice together in a medium bowl.
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Once cool enough to handle, dunk one side of each donut in the melted butter, then coat generously in the apple spice topping — and serve immediately. Leftovers will keep for two days covered tightly at room temperature.