Makes 10-12 doughnuts
Ingredients
- 225 grams of AP flour
- 1 and 1/4 teaspoon baking powder
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 sticks of unsalted butter, at room temperature
- 165 grams light brown sugar
- 150 grams granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
Directions
1. Preheat the oven and combine dry ingredients
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
2. Combine wet ingredients
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons butter, brown sugar and 50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
3. Mix wet and dry ingredients
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
4. Bake
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking.
5. Brush and dredge
While the doughnuts bake, whisk the remaining 100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.