baked apple cider donuts

Ingredients:

donuts:

2/3 cup of apple cider

1 cup of flour

1/2 tsp of baking powder

1/4 tsp of baking soda

1/4 tsp of salt

1/4 tsp of cinnamon

2 tbsps of butter, melted

1 egg

1/2 tsp of vanilla

1/4 cup of brown sugar

2 tbsps of white sugar

topping:

2 tbsps of butter, melted

1/4 cup of white sugar

1/4 tsp of cinnamon

supplies:

saucepan

2 mixing bowls

pastry bag or large resealable plastic bag

6 cavity donut pan

non-stick spray

wire rack

2 small mixing bowl (that will fit a donut)

pastry brush

directions:

preheat your oven to 350. in a saucepan, heat the apple cider over medium heat for about 10-15 minutes, until it has reduced apple by half. once the apple cider has reduced, remove from the heat and let cool. set aside. in a bowl, mix all the flour, baking soda, baking powder, cinnamon and salt. in another bowl, mix the butter, vanilla, egg, white and brown sugar, and 1/4 cup of the reduced apple cider. add the dry ingredients to the wet ingredients, and mix until just combined. pour the batter into a pastry bag or resealable plastic bag, and snip the tip. spray the donut pan with non-stick spray, and fill each donut cavity about halfway with the batter (you should have just enough batter for 6 donuts; if you fill them too much there won’t be a donut hole). bake the donuts for 10 minutes. while the donuts bake, assemble the ingredients for the topping. in a small bowl, mix the cinnamon and sugar together. in another bowl, have the melted butter. once done, let cool for a minute in the pan, then flip them out onto a wire rack. then, brush each donut with the melted butter on both sides and dip into the cinnamon sugar mix, pressing into the mix so the topping sticks. repeat until all donuts are done. serve immediately. to store, keep in the fridge for up to 3 days.