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Apple cider baked donuts with whisky butter

Coated in whisky butter and cinnamon sugar, these apple cider baked donuts have become a staple on our fall table.
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Cook Time 1 hour
Course brunch
Cuisine American
Servings 12 donuts

Equipment

  • four 6-cavity donut pans and piping bag (or large zip-close bag with a corner snipped off)

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp lemon zest
  • 1 1/2 tsp baking powder
  • 1/3 cup hard apple cider or regular apple cider (see above)
  • 1/4 cup buttermilk or plain yogurt
  • 1 tsp vanilla extract
  • 1/2 cup broen sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 ounces unsalted butter (1 stick)

For the whisky butter

  • 2 ounces unsalted melted butter (1/2 stick)
  • 2 tbsp Crown Royal Salted caramel or whatever whisky you have available

Cinnamon sugar coating

  • 1 cup granulated sugar mixed with 1 1/2 teaspoon of cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray (be generous.)
  • In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk it all together.
  • In a liquid measure cup, combine the cider, buttermilk or yogurt and vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment combine the butter, brown sugar, and granulated sugar. Mix on high until fluffy. Scrape down the bottom and sides of the bowl.
  • Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl again and again.
  • With the mixer on low, add a little bit of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is combined. Remove the bowl from the stand mixer and, using a spatula, fold the batter a few times to make sure the ingredients are well distributed.
  • Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. If you don't have two (just like me) bake one tray at a time but make sure you re-spray the pan with non-sticking baking spray.
  • Bake until the cake just springs back when gently touched, 15 to 20 minutes.
  • While the donuts bake, mix the melted butter and whisky. Reserve.
  • Turn the donuts out onto a cooling rack; immediately brush with whisky butter, then dip in the cinnamon sugar both sides.
Keyword brunch, fall