Kitchen Gadgets Needed: Two mixing bowls, saucepan, spoonula, microwave, oven, microwave-safe bowl, oven mitts, two plastic resealable bags, brush (or paper towel for brushing on butter)
Ingredients
1½ cups apple cider
1 teaspoon baking powder
½ teaspoon salt
1½ cups flour
1½ cups sugar (1 cup for topping, ½ cup for doughnut batter)
2 teaspoons cinnamon, divided
3 tablespoons butter (set aside 1 tablespoon for the end of the recipe)
1 egg
1 egg yolk
Instructions
Boil apple cider for 15 minutes, or until it's reduced in half. Set aside and let cool.
Preheat the oven to 350 degrees F, if you're using a doughnut pan, or turn on your mini doughnut maker, if using an electric machine.
In a large bowl, mix baking powder, salt, flour, ½ cup sugar and 1 teaspoon cinnamon.
Put two tablespoons butter in a microwave-safe bowl and heat in 20-second intervals until fully melted. Add the reduced cider and put it in the fridge for 5-7 minutes to cool, then add in the egg and egg yolk. Stir thoroughly, then add to the flour mixture, mixing just enough to combine everything.
Pour batter into a plastic resealable bag and cut off one corner so you can easily fill each round of the doughnut tray. Fill each one halfway with batter. Cook 3-4 minutes if using a doughnut maker, or bake for 9-10 minutes if using a doughnut tray in the oven.
In the second resealable plastic bag, pour remaining cup of sugar and teaspoon of cinnamon. Shake to combine.
Let the doughnuts cool 2-3 minutes. As they cool, melt remaining tablespoon butter. Brush doughnuts with butter, then place them one by one into the resealable bag, giving it a good shake to coat the doughnuts in cinnamon sugar.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/10/23/baked-cinnamon-sugar-apple-cider-doughnuts/