Cinnamon Apple Donuts

 

Ingredients

For the Main Component:

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp sea salt

For the Secondary Component:

1 cup apple cider, reduced to 1/2 cup over medium heat

1/4 cup unsalted butter, melted

1 large egg, room temperature

1/2 cup light brown sugar, packed

1/2 cup whole milk

1 cup Granny Smith apple, peeled and finely grated

For the Sauce / Layer / Topping:

1/2 cup granulated sugar

1 tbsp ground cinnamon

1/4 cup unsalted butter, melted (for dipping)

For Garnish (optional):

A drizzle of salted caramel

Extra dusting of cinnamon

Directions

Preheat oven to 350°F and grease a 6-cavity donut pan

with non-stick spray or butter.

In a large bowl, whisk together the flour, baking powder,

baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, whisk the reduced apple cider, melted

butter, egg, brown sugar, and milk until smooth.

Stir the grated apple into the wet ingredients, then fold

the wet mixture into the dry ingredients until just

combined (do not overmix).

Spoon the batter into a piping bag (or a zip-top bag with

the corner cut off) and pipe into the donut cavities until

about 3/4 full.

Bake for 12 to 15 minutes, or until a toothpick comes out

clean.

Let the donuts cool in the pan for 5 minutes before

transferring them to a wire rack.

While warm, combine the granulated sugar and

cinnamon in a shallow bowl.

Lightly brush each donut with melted butter, then toss in

the cinnamon-sugar mixture until generously coated.

Serve warm for the best texture and flavor.