Baked Apple Cider Doughnut Holes

Yield: 48 Doughnut Holes

To emulate sugar-tossed cake doughnuts, mini-muffins are basted in tart, cider-spiked butter, then coated in spiced sugar.

INGREDIENTS——————————————————————————

BATTER

1/2 cup granualted sugar

1/3 cup light or dark brown sugar, packed

4 tablespoons unsalted butter, softened

1/4 cup vegetable oil

1/4 teaspoon table salt

2 large eggs

1 teaspoon pure vanilla extract

2 1/2 cups unbleached all-purpose flour

1 teaspoon apple pie spice

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup milk

3 tablespoons Spiced Vermont Cider Concentrate

TOPPING

8 tablespoons unsalted butter

1/4 cup Spiced Vermont Cider Concentrate

1 cup granulated sugar

2 teaspoons apple pie spice

INSTRUCTIONS—————————————————————-

1. Preheat oven to 400 degrees with rack in center. Lightly grease mini muffin pan.
2. Batter: In a large bowl, mix sugars, butter, oil, and salt until smooth.
3. Add eggs, one at a time, stirring between each. Stir in vanilla.
4. In a medium bowl, whisk together flour, spice, baking powder, and baking soda.
5. In a liquid measuring cup, whisk milk and cider concentrate.
6. Add dry ingredients to sugar mixture in 3 additions, alternating with wet.
7. Scrape bowl, then gently mix until mostly smooth.
8. Using a tablespoon scoop, portion batter into prepared pan.
9. Bake for 7-9 minutes, until lightly golden brown.
10. Topping: Microwave butter and cider concentrate until melted.
11. Whisk sugar and spice in a medium bowl.
12. Remove baked muffins from oven and turn out of pan.
13. When cool enough to handle, baste each muffin with the butter/cider mix.
14. Immediately, place muffin in the sugar/spice mix and toss to coat.
15. Transfer to wire rack, then repeat baking and topping process until done.
16. Serve slightly warm or at room temperature. Enjoy!