Apple Cider Doughnuts

styled by TAYLOR BENNETT
photograph by KELLY MOORE CLARK

These apple cider doughnuts are a delightful autumn treat, with their warm, maple glazed coating and hint of tangy apple flavor that perfectly captures the essence of the season. Original recipe on halfbakedharvest.com

WHAT YOU NEED:
1 1/2 cups apple cider
2 tbsp. salted butter, melted
2 tsp. vanilla extract
2 large eggs
1/4 cup apple butter
1/2 cup dark brown sugar
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. kosher salt
1 honeycrisp apple, chopped
1 tbsp. cinnamon sugar 

BROWN BUTTER CINNAMON GLAZE
4 tbsp. salted butter
1/3 cup maple syrup
3/4-1 cup powdered sugar
1 tsp. instant coffee
1/2 tsp. cinnamon

DIRECTIONS:
Preheat the oven to 350° F. Grease a 6-cup doughnut pan with melted butter. Bring apple cider to a boil over high heat. Reduce and simmer 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat. Let cool. In a mixing bowl, stir together 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, mix until just combined. Toss apples with the cinnamon sugar mix, then stir the apples into the batter. Divide the batter evenly among the prepared pan, filling 2/3 the way full. Bake 12-13 minutes, until set. Remove and let cool 5 minutes. Meanwhile, make the glaze. Add the butter to a small pot over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze.