Ingredients:
4 tablespoons (½ stick) salted butter, melted, plus more at room temperature for greasing
1½ cups apple cider
1 large egg, at room temperature
½ cup Maple Apple Butter
¼ cup pure maple syrup
1 teaspoon vanilla extract
1½ cups whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon fine pink Himalayan salt
â…› teaspoon freshly ground pepper
½ cup granulated sugar
Directions:
1. Preheat the oven to 350°F. Grease two 6-cup doughnut pans.
2. In a small saucepan over high heat, bring the apple cider to a boil. Reduce the heat to medium-low and simmer until reduced by two-thirds, about 20 minutes; you should have ½ cup. Remove the pan from the heat and let cool for 10 minutes.
3. Meanwhile, in a large bowl, beat the egg. Add 2 tablespoons of the melted butter, the apple butter, and the maple syrup. Whisk to incorporate.
Add both flours, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the ginger, allspice, cardamom, nutmeg, cloves, salt, and pepper. Add the reduced apple cider. Stir well until the batter is smooth and no lumps remain. Spoon the batter into the doughnut pans, filling each cavity two-thirds full.
4. Bake until the doughnuts are golden and springy when lightly pressed, 18 to 20 minutes. Remove from the oven and let cool in the pan for about 5 minutes. Then release the doughnuts from the pan.
5. In a shallow bowl, stir together the sugar and remaining 1 teaspoon cinnamon. Working with one doughnut at a time, brush the smooth top with the remaining melted butter. Dip the doughnut into the sugar, pressing to adhere, and transfer to a serving platter. Repeat with the remaining doughnuts. Store at room temperature in an airtight container for up to four days. Enjoy!