Baked Chai Apple Cider Dougnuts

Recipe & photography by Household Mag & Amy Frances 

Ingredients

• Nonstick cooking spray
• 1 ¾ cup flour
• 1 ¼ teaspoon baking powder
• ¾ teaspoon sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter (2 sticks), at room temperature
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ⅛ cup DONA chai
• ⅜ cup apple cider

Instructions 

• Heat your oven to 350 degrees. 
• Lightly grease your doughnut pans.
• In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons butter, ½  cup of brown sugar and ¼ cup granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add your eggs one at a time and mix. Add your vanilla.
• Add in your bowl of dry ingredients and mix on low speed until incorporated. With the mixer running, add the chai and apple cider in a slow, steady stream and mix to combine. 
• Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full. 
• Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 12 minutes. 
• While your doughnuts are baking, whisk the remaining ½ cup brown sugar, ¼ cup sugar and 1 teaspoon cinnamon together in a small bowl.
• In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. 
• Let the doughnuts cool for 5 minutes after baking, remove from the pans, brush with the melted butter and cover them in the cinnamon sugar mixture while they are still warm.