Rich cake batter, baked in a specialty donut pan, then coated with butter and dredged in Cinnamon and Sugar. Best served warm
Pre Heat oven to 350°. If you are using metal doughnut pans spray with non stick baking spray
You will need 2 bowls
The first bowl combine flour, baking powder, cinnamon, nutmeg, and lemon Zest
In the second bowl or stand mixer combine the butter, brown sugar, and white sugar. Mix until light and fluffy, this will take between 3-5 minutes depending on your mixer.
Add eggs one at a time mixing thoroughly after each addition
Add the Cider, then buttermilk mixing on a low speed, add flour and mix completely
Place the batter into a pastry bag fitted with a tip that has a large whole. If you do not have tips you can just snip off the end of the bag and pipe it that way.
Pipe into the prepared pans, filling approximately 2/3 full
Bake approximately 13-15 minutes. Doughnuts will be light brown in color and will spring back when touched.
At this point you will either dip or brush warm doughnuts with butter and dip into sugar and cinnamon mixture, or
using the Apple Cider Syrup (recipe included) brush on doughnut and serve or dip in cinnamon and sugar topping.
Melt Butter and place in bowl, whisk cinnamon and sugar together and place in second bowl.
Add Sugars, cinnamon, nutmeg and cornstarch to saucepan. Blend completely
Slowly add apple cider and lemon Juice
Cook and whisk over medium heat until thicken to desired consistency. (if you are using for syrup it should be a little thicker, for the doughnuts it should be a little thinner so you can just lightly coat the doughnuts and cover with sugar.)
Remove and stir in vanilla and butter.
The syrup is best served warm!
These donuts area delicious treat any time of the day. The amount of
donuts you get from this recipe depends on the size of the donut pan or muffin pan you use. My donut pans are the silicone style and they are 3" in diameter and approximately 1" deep.