Jo Notkin’s Mini Baked Cinnamon Sugar Apple Cider Doughnuts Recipe

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   In a medium bowl, mix together flour, baking powder, baking soda, 1 tsp cinnamon and salt. Set aside.

3. 3

   In a small bowl, mix together 1/2 cup granulated sugar and 2 tsp cinnamon. Set aside.

4. 4

   Grease the mini-doughnut baking tray with butter.

5. 5

   Using a stand or handheld mixer, beat 4 tbsp butter and 1/4 cup oil with brown sugar until smooth. Beat in eggs until just combined. Add vanilla and mix until just combined.

6. 6

   Slowly add the flour mixture in thirds, alternating with buttermilk and mixing just until batter comes together. Using a spatula, scrape the bowl and stir until all ingredients are well incorporated.

7. 7

   Using a piping bag or zip-lock bag with one corner cut, pipe batter into each doughnut well about halfway up pan. Do not overfill. Bake in the oven until doughnuts are puffed and golden but still soft, about 7 minutes. For regular sized doughnuts bake for about 12-15 mins.

8. 8

   While doughnuts are still warm, turn pan over and allow doughnuts to fall out onto the counter or a baking sheet. Rub about 1/2 tsp oil of the 2 tsps on your hands and carefully rub your hands over 12 doughnuts at a time, to help the cinnamon sugar stick.

9. 9

   Toss warm doughnuts, 3 or 4 at a time, in cinnamon sugar and place on a serving tray. Repeat until all doughnuts are coated. Serve warm. Makes 48 Mini, about 16 (You can half this recipe) Tip: If you have a piping bag, using it to get the batter in the pan will help achieve a smooth donut; if you do not have a piping bag, place the batter into a large zip-top bag, carefully cut one corner to make a 1/2-inch hole, and use it to pipe the batter into the pan.