Ingredients
Donuts
Cinnamon Sugar Coating
Directions
- 1
Brown butter. Add the 6 tbsp of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 mins). Remove & pour into a large bowl. Place in the fridge to cool and harden up until smoothable.
- 2
Bring the apple cider to a boil in a small saucepan over high heat. Boil for 1 min, then reduce to medium heat. Allow it to gently boil, stirring occasionally, until the liquid is reduced a little more than half, leaving 3/4 cup liquid (~15 mins). Set aside & cool completely.
- 3
Make the dough. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- 4
In the bowl with the brown butter, add the sugars, and beat for 1 min.
- 5
Add the eggs and beat. Then add the vanilla, greek yogurt mixture (or buttermilk), and cooled apple cider. Mix on low until combined.
- 6
Add the dry ingredients to the wet, and mix until flour is incorporated. Cover the bowl & refrigerate for 1 hr.
- 7
Turn the dough onto a floured surface; roll to ~1/2” thick. Using a donut cutter or cup, cut out ~2” discs. Then using a smaller round cutter or knife, cut out small holes in the centers. Re-roll the scraps to cut more donuts.
- 8
Heat the avocado oil in a large pot until it reaches ~360-375F.
- 9
Working in batches, drop a few donuts into the hot oil. Cook for 1-2 mins per side, until a deep golden.
- 10
Transfer to a paper towel-lined cooling rack. Cool for ~1 min, then roll in cinnamon sugar.
- 11
Serve the donuts warm with a scoop of vanilla ice cream and drizzle of salted caramel.
