Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Another home run from Half-Baked Harvest.  The flavors in these doughnuts harken back to Autumn, but I'd make them year-round simply because of the glaze - amazing!

• 1 1/2 cups apple cider
• 2 tablespoons salted butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup apple butter
• 1/2 cup packed dark brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1 honeycrisp apple, chopped (about 1/2 cup)
• 1 tablespoon cinnamon sugar

Brown Butter Cinnamon Maple Glaze 

• 4 tablespoons salted butter
• 1/3 cup maple syrup
• 3/4-1 cup powdered sugar
• 1 teaspoon instant coffee
• 1/2 teaspoon cinnamon

Instructions

• Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

  2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat. Let cool.

  3. In a large mixing bowl, stir together 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, mix until just combined. Toss the apples with the cinnamon sugar mix, then stir the apples into the batter.

  4. Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan. 

  5. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.