You could also call these Apple Cider Donuts sans guilt. They’re baked and hidden with wheat flour, though no one will know. They come together quickly in the morning and are best when served warm.
- 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. fine sugar*
- 1 1/2 tsp. cinnamon
- Preheat oven to 400°F 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. Add batter to a piping bag and pipe evenly into the pan.
- Bake for 7 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.
*If you don’t have superfine sugar, add sugar to a food processor and quickly pulse until fine, not powdery.
Making the night before? Serve warm the day of. Set oven to broil. Place a cooling rack on a baking sheet. Place donuts on top and bake for about 1 minute on each side.