Baked Buckwheat Apple Cider Doughnuts

Directions

• Doughnuts
• Preheat oven to 425℉.
• Mix flours, salt, baking powder, soda, and spices in a medium bowl.

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• In a large bowl, by hand or by mixer, cream oil, brown sugar, eggs, apple butter and boiled cider.

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• Grease and flour doughnut pans. Spoon dough into the pans (or use a piping bag).

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• Bake for about 11-12 minutes.
• Remove from the oven and let rest for 7 minutes. Loosen from pans and turn out onto a rack to cool.

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• To add a cinnamon or cinnamon-sugar topping, dip the doughnuts in melted butter and roll in the sugar mixture.
• Apple Butter
• Core as many apples as will fit in a slow cooker, removing seeds but not peels.
• Add apples to cooker with about ½ cup of water.
• Cook for about 24 hours on low until it reduces to about half.
• An immersion blender works well to puree the apples.
• Can be canned without adding sugar.
• Boiled Cider
• Aka Cider Syrup or Apple Molasses – just apple cider that has been cooked down.
• Simmer 1 quart of Apple Cider in a pot for about 4-6+ hours.
• It will be ready when it reduces to about 1½ cups and is like a syrup that coats the back of a spoon – it will thicken as it cools.
• Can be refrigerated or canned.