- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup plus 2 Tbl buttermilk
- 2 1/2 Tbl butter, unsalted
- 2 XL eggs, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 tsp apple pie spice
- 1/2 tsp salt
- 1 1/2 cups apple cider
- 2 cups confectioners’ sugar
- 1 Tbl maple syrup
- 1–2 tsp bourbon
- 2 Tbl heavy cream
- Place the apple cider in a small pot and simmer over medium-low until it’s reduced to 1/2 cup. ~20-25 minutes.
- Remove from the heat, add in the butter and stir until melted.
- Set aside to cool slightly. ~10 minutes
- Once the apple cider reduction is cool, preheat oven to 350F, rack in the middle.
- Spray 2 large Donut Pans .
- In a bowl whisk together the flour, baking soda, baking powder, white and brown sugar, cinnamon, apple pie spice and salt.
- In another bowl combine the buttermilk and egg until blended.
- Slowly add in the reduced cider stirring constantly. You don’t want scrambled eggs so slowly add it in.
- Once combined add the wet mixture to the dry and mix with a whisk until just combined. Some small streaks of flour is ok. Do not overwork this as the donuts will be tough.
- Fill each Donut Pan well slightly over half-way up (closer to 3/4’s full). To make it easier put your batter in a squeeze bottle, cut the opening to a fatter hole and squeeze the batter in.
- Bake for 9-12 minutes or until a toothpick comes out clean when inserted.
- Allow to rest 1 minute in the pan and then gently turn out on to a cooling rack.
- Cool the donuts completely before glazing.
- Once cooled in a bowl add the confectioners’ sugar, maple syrup, bourbon and cream.
- Whisk until thick and creamy. I let me sit just for a minute and then dip the donuts in. This way the glaze is super thick and doesn’t drip off as much.