Baked Cider Doughnuts and Glaze

2 Tbsp soft butter
2 Tbsp oil
1/4 cup sugar
1/2 tsp salt
1 tsp Vietnamese cinnamon
1/8 tsp ground nutmeg
2 Tbsp boiled cider*
1 large egg
1 tsp baking powder
1/8 tsp baking soda
1 1/4 cups flour
1/2 cup milk

Place the butter, oil, sugar, salt, cinnamon, and nutmeg in a mixing bowl and beat until well-combined. Add the boiled cider (*can substitute 2 Tbsp thawed frozen apple juice concentrate) and egg. Beat until well-combined, scraping the sides and bottom of the bowl.

In a separate bowl whisk together the flour, baking powder, and baking soda. Alternately add the dry mixture and the milk to the wet mixture starting with 1/3 of of the dry and then 1/2 of the milk, stirring to combine after each addition.

Grease a doughnut pan and fill the cups 2/3 full with the batter. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Remove donuts from the pan and cook on a rack.

Glaze Ingredients
3 Tbsp boiled cider*
1 1/2 cups sugar
2 Tbsp honey or corn syrup
1/4 cup water
(1 tsp lemon juice if using apple juice concentrate)
Optional: chopped nuts

Combine ingredients in a deep saucepan and cook over medium heat, stirring constantly, until the sugar is dissolved. Bring the mixture to a boil, cover the pan and boil for 3 minutes without stirring. (The syrup will rise in the pan quite a bit as it boils, that is why you need a deep pan.) Remove the cover and boil for a few more minutes until the syrup reaches the soft ball stage (240°F on a candy thermometer). Remove from the heat and carefully dip the tops of the doughnuts into the syrup and place on a rack placed over a cooking sheet. (Reheat the syrup if it starts to thicken too much.) Top with chopped nuts if desired.

via Flourish

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