Tiny bites, perfect with tea or coffee or just to eat by the handful. Slightly modified from the recipe found here.
Next time I make them I might add a shredded Granny Smith apple to the dough.
1 1/2 cup apple cider
2 cups flour
1 1/4 cup sugar
1 tea spoon baking soda
1 tea spoon baking powder
1 tea spoon ground cinnamon
1/2 tea spoon salt
3/4 cup milk
2 table spoon melted butter
1 tea spoon vanilla extract
For the glaze:
1/2 cup sugar
1/2 tea spoon cinnamon (or more, to taste)
4 table spoon melted butter
1. Pre-heat the oven to 350F
Pour the apple cider in a pot and boil for 15-20 minutes until reduced and syrupy.
2. Meanwhile, combine all of the dry ingredients.
3. Whisk the wet ingredients in with the reduced apple cider.
4. Combine the wet into the dry ingredients and stir until just combined. If you over-reduced the apple cider, add some more until the batter is loose enough that no more dry flour remains.
5. Spoon into a non-stick mini-muffin pan (or spray the thing with something like Pam). Or use a doughnut pan if you own one.
Put in the oven for 15 minutes.
6. In the meantime, melt the butter for the glaze. In a large shallow plate (pie dish, here) combine the sugar and cinnamon.
7. Remove the warm little doughnuts from the pan (they should just fall out).
8. Using a pastry brush, brush some melted butter on each doughnut. Dust with the cinnamon sugar (or roll it in the sugar for a thicker glaze) then allow to cool fully.
Yields 48 mini doughnuts. Enjoy!