Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s recipes. We hope that you enjoy this month’s recipe!

Donut Ingredients:

1 ½ cups apple cider

2 cups all purpose flour

1 teaspoon  Baking soda

¾ teaspoon Baking powder

2 teaspoon Cinnamon

2 teaspoons apple pie spice

¼ teaspoon salt

2 TBL unsalted butter, melted

1 large egg, at room temp

½ cup packed brown sugar

½ cup granulated sugar

½ cup buttermilk, at room temp

1 teaspoon vanilla extract

 Topping Ingredients:

1 cup granulated sugar

1 ½ teaspoons ground cinnamon

1 ½ teaspoons apple pie spice

4 TBL unsalted butter, melted

Reduce the apple cider:

Simmer the apple cider in a small pan over low heat, stirring occasionally, until there is just over ½ cup.  This will take about 20-30 minutes.  Set aside to cool for 10 minutes.

Directions:

Preheat oven to 350⁰.  Spray donut pan with non-stick spray.

Whisk together the dry ingredients in a large bowl.  Whisk together the wet ingredients.  Pour the wet ingredients into the dry ingredients, and then add the reduced apple cider.  Whisk everything together until smooth.

Spoon the batter into the donut cavities.  Bake for 10-11 minutes or until the edges and tops are lightly browned.  Cool donuts for 2 minutes, then transfer to a wire rack.

Combine the sugar, cinnamon and apple pie spice for the topping in a small bowl.    Brush the donut with the melted butter, then dunk the donut into the topping.