Ingredients
1¼cupsapple cider
2cupsall-purpose flour,spooned and leveled
¾tspbaking powder
1tspbaking soda
1tspground cinnamon
¼tspground cloves
¼tspsalt
1large egg,room temperature
2tbspunsalted butter,melted
½cuplight brown sugar,or dark brown sugar, packed
½cupgranulated sugar
½cupbuttermilk,room temperature
1tsppure vanilla extract
¾cupgranulated sugar
1tspground cinnamon
¼cupunsalted butter,(½ stick), melted
Preparation
Simmer the apple cider over low-medium heat in a small saucepan on the stove for 15 to 20 minutes.
Add the cinnamon sticks, spices, and orange slices, if desired. Reduce the apple cider for a stronger flavor to make ½ cup of reduced cider.
Allow it to cool in the refrigerator.
Preheat oven to 350 degrees F. Spray a mini muffin pan or donut pan with nonstick spray. Set aside.
Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and ½ cup of concentrated apple cider.
Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk.
Whisk until all the ingredients are just combined. Some small lumps may remain, but not many lumps.
Pour the batter into the mini muffin pan, filling it until ¾ full.
Bake the donut holes for 9 to 10 minutes or until a toothpick inserted in the center comes out clean.
Make the topping by mixing the granulated sugar and cinnamon together in a small bowl.
Dip the top of the donut holes or donuts lightly into the melted butter. Then, dunk them all the way into the cinnamon sugar, using hands to mix it around so the entire donut hole is coated generously. Repeat with all the donuts.
Serve, and enjoy!
