Ingredients:
For doughnut:
2 C. flour
2/3 C. sugar
1 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 & 1/2 C. North Coast apple cider
3 Tbsp. melted butter
1/4 C. milk
2 eggs
1 tsp. vanilla
For glaze:
1/2 C. sugar
1/4 C. North Coast apple cider
1/4 tsp. cinnamon
2 Tbsp. melted butter
Pinch of salt
For cinnamon sugar topping:
1/4 C. sugar
1/4 tsp. cinnamon
Directions:
Preheat oven to 400*
Pour 1 & 1/2 C. apple cider into a small saucepan and bring to a boil
Reduce apple cider down to 1/2 C. and set aside to cool
Add flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl and stir to combine well
Once apple cider is cooled add to flour mix along with melted butter, milk, eggs and vanilla
Beat thoroughly to combine
Lightly grease a donut baking pan
Add doughnut batter to a large Ziploc bag and cut a small corner off of bag
Pipe doughnut batter into doughnut pan cavities, filling about 2/3 of the way up
Bake in oven for 9 minutes
Remove and cool on a cooling rack
To make glaze add sugar, apple cider, cinnamon, butter, and pinch of salt to a small sauce pan and heat just until butter is melted
Stir to combine
In a small bowl add 1/4 C. sugar and 1/4 tsp. into a bowl for sugar topping
Once donuts are cooled dip top half of donut into glaze and coat
Let excess glaze drip off
Dip glazed portion of doughnut into sugar topping
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