How is it already time for fall? Time for good food, football, amazing baked good smells and, of course, apple cider! This recipe uses an amazing cider from a local Orchard (Shout out to Scott's Orchard!!) and I highly recommend it if you are in the Northern Alabama area. These doughnuts take little to no time at all and will have your house smelling like one those candles you smell at Hobby Lobby while petting soft blankets and buying all the craft supplies!
3 cups of apple cider (Highly recommend the cider from Scott's Orchard in Hazel Green, AL - it is bomb.com)
3 1/2 cups of AP Flour
2 tsps baking powder
1 tsp baking soda
2 tsps ground cinnamon (pronounced by us sophisticates as cinna-min-o-min)
1/2 tsp ground nutmeg
generous pinch of ground cardamom
1 tsp salt
2 large eggs
2/3 cup granulated sugar
2/3 cup light brown sugar (packed...because mo' sugar, mo' betta)
6 Tbsps unsalted butter
1 cup buttermilk (get the whole fat....we making doughnuts here, not salad LOL)
3 tsps vanilla bean paste
8 Tbsps unsalted butter, melted
1 cup granulated sugar
2 tsps ground cinnamon
1/8 tsp ground nutmeg
CLUES (cause we don't take directions from nobody....j/k mom)
Preheat oven to 350 degrees F.
In a small saucepan (aka pot), bring your apple cider to a boil and the reduce the heat to medium and let it hang out simmering until it reduces down to about 2/3 cup and is thickened. This should take around 15 to 25 minutes. Add in the 6 Tbsps of butter and allow to melt. Remove from heat and set aside to cool.
Grease a 6 cavity doughnut pan with nonstick baking spray. (We are making 24 doughnuts total, so if you have more than one, you will be devouring deliciousness much faster.)
In a large mixing bowl, sift together flour, baking soda, baking powder, spices and salt and set aside.
In a smaller bowl, whisk eggs with sugar until combined. Whisk in apple cider/butter mixture, buttermilk and vanilla bean paste and mix until well combined. Add this mixture to flour mixture and combine until smooth, but be careful to not over mix.
Using a pastry bag (unless you heart messes), fill the prepared doughnut pan cavities to half full. Bake for 9 to 10 mins, or until a toothpick comes out clean when inserted into the middle of the doughnut. Allow doughnuts to cool in the pan for 5 minutes and then transfer to a wire rack.
To make the topping, combine the sugar and spices in a small bowl. When the doughnuts and butter are cool enough to handle, dip the top of the doughnut into the butter and then into the sugar mixture. Flip and repeat for the bottom side.
While these are best served immediately, you can store in an airtight container in the fridge for up to 3 days. It is best to let them come to room temp or slightly heat them.
Yields 24 little rings of deliciousness