Ingredients
For the Batter
99g Sugar
71g Light or dark brown sugar
57g Butter
50g Vegetable oil
3/4t Salt
2ea Large eggs
1t Pure vanilla extract
3/4t Salt
2ea Large eggs
1t Pure vanilla extract
320g AP flour
2-1/2t Cinnamon
1t Ginger
1/2t All spice
1-1/2t Baking powder
1/4t Baking soda
227g Milk
64g Boiled cider
For the Topping
141g Butter
85g Boiled cider
248g Sugar
11g King Arthur Apple Pie Spice
Process
Preheat the oven to 425F
Position a rack in the center
Lightly grease a mini muffin pan
Making the batter
Vigorously mix the sugars, butter, oil, and salt, in a large bowl with a flexible spatula until smooth
Add the eggs, one at a time, stirring between each
Stir in the vanilla
Whisk the flour, all spice, baking powder, and baking soda together in a medium bowl
Combine the milk and boiled cider in a liquid measuring cup with a whisk
Add 1/3 of the dry ingredients, then the remaining liquid to the liquid bowl with the butter mixture, mixing gently to combine
Gently mix in half of the liquid
Stir in another third of the dry ingredients
Stir in the remaining liquid
Stir in the remaining dry ingredients
Scrape the sides and bottom of the bowl
Gently mix until the batter is mostly smooth
A few small lumps are ok
Portion the batter into the wells of the prepared pan, using a heaping tablespoon, about 22g. A tablespoon scoop works well here
You will use about 1/2 of the batter to fill 24 wells of a mini muffin pan
Set the remaining batter aside
Bake for 7 – 9 minutes, until just golden brown and a toothpick inserted into the center, comes out clean
While the holes bake, prepare the topping
To make the topping
Combine the butter and boiled cider in a microwave safe bowl
Heat in 30 second intervals until the butter is melted
Whisk to fully combine
Whisk to combine the sugar and spice in a medium bowl
To finish
Remove the doughnut holes from the oven as soon as they are cool enough to handle
Turn them out of the pan
Working with one piece at a time, dip each doughnut hole into the butter and cider mixture
Shake slightly over the bowl to remove any excess
Immediately transfer to the sugar mixture
Toss to coat
Transfer the coated doughnut holes to a wire rack
Repeat the baking and topping process with the remaining batter
These doughnuts are best served warm or at room temperature
Storage
These doughnuts can be stored in an airtight container for up to three days
Freezing is not recommended
