One of my greatest dreams in life is to visit the King Arthur Flour store in Norwich, VT. I can just picture it: aisle after aisle of baking pans, mixing bowls, kitchen scales, flours, extracts, chocolate chips…every tool and ingredient a baker could possibly want, all under one roof.
The donut pans I used for this recipe are King Arthur Flour pans; I have the miniature donut pan as well, but for this recipe, I recommend using the full-sized versions. The apple cider in the batter yields a fluffy, airy texture, and I highly recommend using good-quality cinnamon, such as Vietnamese cinnamon (also available at King Arthur Flour, or Penzey’s), for the cinnamon-sugar coating. If you’d rather not dip your still-warm donuts in melted butter then coat them in cinnamon sugar, try a glaze made from powdered sugar and apple cider…which is what I’ll do next time.
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1/2 cup apple cider
- 1/4 cup buttermilk
- 2 tablespoons butter, softened
- 1 heaping teaspoon cinnamon
Cinnamon Sugar Coating
- 1 stick butter
- 1/2 cup sugar
- 2 teaspoons cinnamon
Preheat oven to 325 degrees.
Spray two donut pans with cooking or baking spray; set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
In another medium bowl, combine eggs, apple cider, buttermilk, butter, and cinnamon; mix well.
Add wet ingredients to dry ingredients and stir until just combined; you will still have flecks of butter visible, and that is okay; the batter will be very thick.
Spoon batter into prepared pans, filling about 3/4 full. Smooth tops of donuts with wet fingers.
Bake for 22-25 minutes, until tops are just golden brown.
Remove from pans immediately and allow to cool for just a few minutes while you prepare the cinnamon sugar coating.
Melt butter in a microwave-safe bowl; set aside.
Combine sugar and cinnamon, mixing well.
Dip donuts, while still warm, into the butter on both sides, then dip immediately in cinnamon sugar.
Serve warm or allow to cool.