Professor Butter Beard’s Apple Cider Doughnut Holes
Six dozen doughnut holes – Believe me – They will all be eaten!!!!
Batter:
¾ cup granulated sugar
½ cup light brown sugar
Zest of one lemon or orange
6 Tbsp unsalted butter, room temperature
1/3 cup neutral oil
3 large eggs, room temperature
Vanilla paste to taste
4 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground allspice
1 ½ tsp kosher salt
2 ¼ tsp baking powder
1/3 tsp baking soda
1 ½ cups buttermilk
¼ cup fresh apple cider
Topping:
2 cups granulated sugar
2 Tbsp ground cinnamon
16 Tbsp unsalted butter, melted
1/3 cup fresh apple cider
1) Preheat the oven to 425 degrees and lightly grease three mini-muffin pans (24 per pan),
2) In the bowl of a standing mixer, mix together the two sugars and zest. Add the butter and oil and cream until light and fluffy. Add the eggs one at a time, stirring between each. Stir in the vanilla paste.
3) While the batter is creaming, in another bowl, whisk together the flour, spices, salt, baking powder and soda. In another small bowl, or measuring cup, whisk together the buttermilk and cider.
4) Add the dry ingredients to the creamed mixture in three additions, alternating with buttermilk/cider mixture. Mix until smooth, scraping the bowl as needed.
5) Using a Tbsp scoop, portion the batter into the prepared pans. Bake the pans, one at a time, for 9-10 minutes, until lightly golden brown.
6) Set up your topping station. In one bowl, whisk together the melted butter and cider. In another bowl, whisk together the sugar and cinnamon.
7) As soon as the doughnut holes are cool enough to handle, dip each hole into the butter mixture and then roll in sugar/cinnamon mixture.
8) Let the holes continue to cool on a wire rack. Serve slightly warm or room temperature.
