Baked Apple Cider Doughnuts

I get really excited about little things-snow days, hearing a good song, and the doughnut pan Matt got me for Christmas.  I know apple cider is something usually affiliated with fall, but Matt and I adore apple cider doughnuts so it was just appropriate for me to make them as one of my first recipes made with my new doughnut pan! Besides, I think there is something cozy about a nice warm and cinnamon spiced doughnut on a cold winter morning!

These were soooo good!  Some people might not consider these to be "true" doughnuts, since doughnuts are traditionally fried and these are baked.  BUT...they are delicious, and really, in my book, that's all that matters.  They hit the spot and are, in my opinion, a perfect substitute for the store bought fried variety.  Plus, they are a lot healthier. I usually am not big on buying specialty kitchen items, but I really do think a doughnut pan is worth it-I know I will be using mine a lot!

Baked Apple Cider Doughnuts

1 1/2 cups apple cider
4 tablespoons butter, at room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup buttermilk 
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
1/8 teaspoon ground nutmeg
Cooking spray

For the cinnamon sugar coating:
4 tablespoons melted butter
1 cup granulated sugar
1 teaspoon cinnamon (or more, if desired)

Preheat oven to 350 degrees. In a small saucepan, boil the apple cider until it is reduced to 1/4 cup (about 20 minutes).

In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and the sugar. Add in the eggs and combine. Mix in the buttermilk and reduced cider.

In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and the nutmeg.
Mix the dry ingredients in with the wet ingredients, stir just enough to combine.

Spray a doughnut pan with cooking spray. Either pipe or spoon the batter into the each mold until they are about 3/4 of the way full. Bake for about 10-12 minutes or until a toothpick inserted comes out clean. Allow doughnuts to cool slightly before coating with cinnamon sugar.

For the cinnamon sugar coating:
Combine the sugar and cinnamon in a shallow bowl.  

Using a pastry brush, brush the melted butter on both sides and in the middle of each doughnut. Dip and roll the doughnut in the cinnamon sugar mixture to coat. Repeat with the remaining doughnuts.

Source: Eat Drink Love, originally adapted from Pumpkin Patches and More