Apple Cider Doughnut Mini Muffins

People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. They're super cute, super delicious, and even better, super easy and super fast.

Special equipment: mini muffin pans, nonstick spray, whisk, spatula, mixing bowls

Ingredients

serves Makes 36 mini muffins, active time 10 minutes, total time 20 minutes

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon, divided
• 1/2 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/3 cup dark brown sugar
• 1 cup apple cider
• 1 egg
• 1 teaspoon vanilla extract
• 7 tablespoons butter, melted and cooled, divided
• 1/2 cup granulated sugar

Procedures

1. Set rack in center of oven, preheat to 400°F. Liberally spray mini muffin pans with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full) and bake for 8-10 minutes, turning once.
   
2. While muffins are baking, whisk together remaining cinnamon and granulated sugar. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the melted butter, then remove to cinnamon sugar and shake until well-coated. Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 or 2 minutes.

Chocolate Cake Doughnuts

Ingredients

serves makes about 1 dozen doughnuts, active time 1 hour, total time 2 hours, including resting/cooling

• Doughnuts
• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 large egg
• 3 large egg yolks
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• Vegetable oil, for frying
•  
• Glaze
• 1 cup confectioners’ sugar
• 2 tablespoons whole milk

Procedures

1. In the bowl of a stand mixer fitted with the paddle attachment, mix 1 cup of the flour, the cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt. Add the eggs and yolks and mix well. Add the buttermilk, vanilla, and oil, and mix until combined. Add the remaining 2 cups flour and mix until just barely combined.
   
2. Scrape the dough onto a sheet of parchment paper and put another sheet of parchment paper on top. Using a rolling pin, flatten and roll the dough until it’s 3/8 to 1/2 inch thick. Put the dough in the refrigerator and chill for 30 minutes to 1 hour, until it no longer clings when you try to lift it off the parchment paper.
   
3. Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
   
4. Peel off the top sheet of parchment paper and flip the dough onto a floured work surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter, cut the dough into 2 1/2- to 3-inch tubular rounds and put them on the flour-dusted baking sheet.
   
5. Fry the doughnuts in batches, taking care not to crowd the pot, until slightly red-brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
   
6. Whisk the milk and powdered sugar together in a bowl. While the doughnuts are still warm, dip them one at a time in the glaze, flipping once so that the entire doughnut is coated in glaze. Put them on a wire rack to set.
   
7. Once dry, serve them immediately, or store at room temperature for up to 2 days.

Sugar & Spice Doughnut Holes

Special equipment

stand mixer, fitted with dough hook

Ingredients

serves makes about 2 dozen doughnut holes, active time 1 hour 30 minutes, total time 5 hours, including resting/proofing

• Doughnut Holes
• 1 cup bread flour
• 1 1/2 tablespoons sugar
• 2 large eggs
• 1/2 teaspoon packed fresh yeast, or 1/8 teaspoon active dry yeast
• 1/2 cup (1 stick) unsalted butter, cubed and cold
• 1 teaspoon salt
• vegetable oil, for frying
•  
• Cardamom Sugar
• 1 cup sugar
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon salt

Procedures

1. In the bowl of a stand mixer fitted with the dough hook, mix the flour and sugar on low speed. Add the eggs and beat well. Add the yeast, mixing for about 1 minute, until the ingredients are evenly combined. Gradually add the butter a few cubes at a time, and then add the salt. Increase the mixer speed to medium and continue to mix until the butter is completely incorporated and the dough has pulled away from the sides of the bowl, about 10 minutes. The dough will typically make a slapping sound when it’s ready to come out, and it should be glossy and smooth.
   
2. Transfer the dough to a medium metal bowl and cover it tightly with plastic wrap. Let it sit in a draft-free environment until it has doubled in size, 1 hour 30 minutes to 2 hours.
   
3. Put the proofed dough in the refrigerator until it’s cool and firm.
   
4. Take the chilled dough out of the refrigerator and turn it out onto a sheet of parchment paper. Put a second sheet of parchment paper on top of the dough and roll it out until it is 1/2 inch thick. Put the dough back in the refrigerator and chill it for about 20 minutes more. (At this stage, the dough may be chilled for up to 24 hours before continuing.)
   
5. Prepare two baking sheets: one lined with paper towels, and the other with greased parchment paper.
   
6. Peel off the top sheet of parchment paper and flip the dough onto a floured surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter about the size of a half dollar, cut the dough into rounds and put them on the greased baking sheet.
   
7. Cover with plastic wrap and let the doughnut holes proof at room temperature until they double in size, 30 minutes to 1 hour.
   
8. Refrigerate them once more until chilled, about 20 minutes. Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F.
   
9. Fry the doughnut holes in batches, taking care not to crowd the pot, until golden brown all over, 3 to 4 minutes per side. Drain on the paper towel-lined baking sheet. Toss the doughnut holes in the cardamom sugar (simply combine the sugar, salt, and cardamom in a bowl) and serve them immediately.