BAKED APPLE CIDER MINI DONUTS

FOR THE MINI DONUTS

• 4 tablespoons butter, melted and cooled
• 1/2 cup unfiltered apple cider
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon sea salt
• 1/3 cup sugar
• 1 large egg, lightly beaten

FOR THE CINNAMON SUGAR GLAZE

• 3 tablespoons unsalted butter, melted and cooled
• 2 teaspoons unfiltered apple cider
• 1/4 cup turbinado sugar (or sugar of choice)
• 1 teaspoon ground cinnamon

how-to

1. Preheat oven to 425 degrees F. Spray mini-donut pan with cooking spray. Fit a large rimmed baking sheet with a wire rack and set aside.
2. Melt butter in a small saucepan. Stir in apple cider and set aside to cool.
3. In a large bowl, whisk to combine flour, baking powder, spices, and sea salt.
4. Pour cooled butter mixture into a small bowl (reserve saucepan for the glaze). Whisk in the egg and sugar. Fold the wet ingredients into the dry, stirring just until combined. Spoon batter into a pastry bag fitted with a large circular tip. Pipe batter into prepared donut pan, filling each donut cup just halfway.
5. Bake for 5 – 6 minutes, or until donuts are a light golden brown and springy to the touch.
6. Meanwhile, make the glaze. Melt butter in reserved saucepan, and then stir in apple cider. In a small dish, stir to combine sugar and cinnamon.
7. Working quickly, dip donuts on both sides into butter mixture, and then turn to coat with cinnamon sugar. Set sugared donuts on prepared wire rack to cool briefly.