A trip to the farmers market is not complete without an Apple Cider Doughnut or two. Crumbly, buttery, cinnamon-sugar-dusted, Apple Cider Doughnuts mark the unofficial start to Autumn. And if you thought the doughnuts at the market were good, you’ve never made them from scratch.
Preheat oven to 425˚F. Spray doughnut pan with baking spray.
Don’t have a doughnut pan? You can use a muffin tin with a small ball of tin foil in the center to create a doughnut hole.
In a mixing bowl, combine apple cider, olive oil and eggs. Add in the baking mix and stir until well blended.
Using a spoon or piping bag, add batter to doughnut pan filling just shy of the top. If you are using a muffin tin, fill just under 1”.
Bake for 15 minutes. Remove from pan and let cool.
Place the cinnamon sugar mixture in a small bowl. Dip each side of the doughnut in melted butter, then dip each side in the cinnamon sugar mixture to coat. Repeat for all doughnuts.