DOUGHNUTS

• 1 1/2 cups apple cider
• 1 large egg
• 1/3 cup sugar
• 1/3 cup brown sugar
• 3 tablespoons unsalted butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups sifted Swans Down®️ Cake Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

CINNAMON SUGAR

• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

1. MAKE DOUGHNUTS: Preheat oven to 350℉ and grease 2 doughnut pans. Cook and stir apple cider over medium-high heat, reducing liquid to 3/4 cup. Let cool.
2. WHISK egg, sugar, brown sugar, butter, buttermilk and vanilla in a large bowl until smooth. Set aside. Whisk sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a separate bowl. Pour flour mixture into bowl with wet ingredients. Add reduced apple cider. Mix until just combined. Do not overmix.
3. PLACE dough in piping bag and fill doughnut pan rings half full. Bake for 10 minutes or until tester comes out clean. Let cool slightly.
4. MAKE CINNAMON SUGAR: Mix sugar, cinnamon, and nutmeg together in a medium bowl. Toss slightly cooled doughnuts in cinnamon sugar.