Well I’ve got a donut pan now so I did not waste time making a batch of these babies. This NYT recipe is absolutely a classic. Even in Australia where you cannot find authentic apple cider to save your life, these turned out fine with sparkling cider. Fluffy, spicy, buttery these donuts lasted about an hour on my Friday afternoon post school pow wow.
1 3/4 cups flour
1 1/4 tsp baking powder
3/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
10 tablespoons butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
1/2 cup apple cider
Preheat oven to 350F. Combine flour, 1 tsp cinnamon, nutmeg, baking powder and salt. Set aside.
Cream butter and brown sugar, scraping down sides of bowl. Add eggs and vanilla. Beat until fluffy. Add 1/4 cup granulated sugar. Beat until fluffy.
Slowly add dry ingredients to butter/ sugar mixture then add apple cider.
Scoop batter into donut pan – don’t overfill.
Donuts will be ready in 7-10 mins at a 350F oven temperature.
When donuts are ready, remove from pan. Melt a small quantity of butter in a bowl and add remaining sugar and tsp cinnamon in a bowl. Dip donuts into butter then into sugar spice mixture.