Ingredients
1 cup unsalted butter, melted (divided)
1 1/2 cups white sugar (divided)
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup apple cider (or apple juice)
1/4 cup milk
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 cup + 1 teaspoon cinnamon, divided
1 teaspoon fine salt

Instructions

Preheat the oven to 375F. Grease a 6-mould doughnut pan (or muffin tin).

In a large mixing bowl, combine 1/2 cup of the melted butter, 1/2 cup of the granulated sugar, brown sugar, eggs, and vanilla. Beat until fluffy, about 2 minutes. Stir in the apple cider and milk until incorporated. Sift the flour, baking baking powder, 1 teaspoon of the cinnamon and salt. Combine wet and dry ingredients and stir until smooth.

Spoon the batter into the pan, filling each mould 3/4 full. Bake for 15 minutes, or until the tops are golden brown and a toothpick inserted in the centre comes out clean. Cool in the pan for 2 minutes before turning out of the pan. Repeat until all the batter has been baked.

In a small bowl, stir together the remaining 1 cup of granulated sugar, and the remaining 1/4 cup of cinnamon. Dip each side of the doughnuts in the melted butter and roll in the cinnamon sugar.

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Recipe
Bake the Seasons by Marcella DiLeonardo (This is a very good book!)