Preparation

1. 1. Coat a standard doughnut pan with
2. nonstick cooking spray or softened butter;
3. reserve. Preheat oven to 350°F with the
4. rack in the middle position.
5. 2. Put the flour, 1 teaspoon of cinnamon,
6. nutmeg, baking powder, and ½ teaspoon
7. of salt into a medium mixing bowl. Mix onSpeed 2 to thoroughly combine, a minimum
8. of 30 seconds; reserve.
9. 3. Put the softened butter, brown sugar, ¼
10. cup of granulated sugar, and pure maple
11. syrup in a large mixing bowl. Start on
12. Speed 2 and increase to Speed 4, until
13. light and creamy, about 1 minute. Gradually
14. add the eggs, one at a time, using Speed
15. 2, and then add the vanilla extract.
16. 4. Combine the apple cider and buttermilk
17. in a liquid measuring cup. Add the dry
18. ingredients to the batter, in three additions,
19. alternating with the cider/buttermilk.
20. Be sure to mix gently, but thoroughly,
21. using Speed 2.
22. 5. Transfer batter to the prepared doughnut
23. molds.
24. 6. Put in the preheated oven and bake until
25. browned and set, about 15 to 20 minutes
26. (this will depend on the oven and pan
27. being used).
28. 7. While doughnuts are baking, keep the 6
29. tablespoons of melted butter warm, and
30. then combine the ²⁄³ cup granulated sugar,
31. 1 teaspoon of cinnamon, and pinch of salt
32. together in a shallow bowl. Using the hand
33. mixer on Speed 1, whisk until combined;
34. reserve.
35. 8. Remove pan from the oven and allow
36. doughnuts to rest in the pan for 5 to 6
37. minutes. Once they have rested, carefully
38. remove and brush them with melted butter,
39. then gently toss in the cinnamon sugar.
40. These are best served and consumed
41. immediately!