CINNAMON MINI DONUTS RECIPES

Steps:

• Preheat the oven to 400ºF.
• Spray a 12-cavity mini doughnut pan with cooking spray.I
• n a small bowl, mix all filling ingredients with your fingertips. It will be crumbly. Set aside.
• n a large bowl, whisk the flour, baking powder and salt.
• In another bowl, whisk together the egg, cream, sugars, melted butter and vanilla.
• Add to the flour mixture and mix until flour is just combined. There will be lumps in the batter.
• Cut the tip off of a piping bag (or Ziploc). Load the bag with the batter. Pipe a small amount into each doughnut cavity.
• Sprinkle each with half of the filling. Pipe another layer on top of the filling.
• Bake for 8 minutes or until a toothpick comes out with a few crumbs attached.
• While the doughnuts are baking, melt the butter and transfer to a small bowl.
• Mix the cinnamon and sugar in another small bowl.
• When the doughnuts come out of the oven, dip them in the butter and then the cinnamon sugar.
• Transfer to a platter and repeat with remaining batter.

Steps:

• Preheat oven to 350°F. Coat two 12-cup nonstick or silicone mini doughnut pans (or two 6-cup regular-size nonstick or silicone doughnut pans) with cooking spray.
• Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Set aside.
• Whisk the remaining 1/3 cup sugar and 3/4 teaspoon cinnamon, with flour, baking powder, salt, nutmeg, allspice and ginger in a large bowl. Whisk egg, butter and cider in a medium bowl. Mix the wet ingredients into the dry ingredients until just combined. Fold in apple. Fill each mini doughnut cup with a scant 1 tablespoon batter (or each regular cup with a scant 2 tablespoons).
• Bake the doughnuts until a toothpick comes out clean, about 15 minutes. Let cool in the pan for 2 minutes, then tap out onto a wire rack. Dredge the warm doughnuts in the reserved cinnamon-sugar mixture to coat.