4 tablespoons unsalted butter, at room temperature
1 cup sugar
2 eggs
½ cup buttermilk
glaze:
2 cups powdered sugar
¼ cup apple cider
topping:
1 cup sugar
1½ tablespoons cinnamon
Instructions
In a saucepan over medium-low heat, reduce the apple cider to about ¼ cup, 20 to 30 minutes. Set aside to cool.
Combine the flours, baking powder and soda, cinnamon, nutmeg, and salt in a bowl. Set aside.
In the bowl of a stand mixer, beat together the butter and granulated sugar until smooth. Add the eggs, one at a time, and continue to beat until the eggs are incorporated.
Add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line a baking sheet with parchment paper and sprinkle with flour. Move the dough to the baking sheet and sprinkle the top with flour. Flatten the dough with your hands until it is about ½ inch thick, using more flour, if necessary. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.
Preheat the oven to 375 degrees.
Take the dough out of the freezer and cut into the shape of your choice. (I did 2-inch squares.) Place on a lined baking sheet and bake for 8-10 minutes.
While the donuts are baking, make your glaze by stirring together the powdered sugar and apple cider. In another small bowl, stir together sugar and cinnamon.
After removing the donuts from the oven, allow them to cool for a few minutes before dipping the top in the glaze, followed by the cinnamon sugar topping. Set aside to cool on a wire rack.
Recipe by the ringers at https://www.theringers.co/2014/12/baked-apple-cider-donut-squares/