Recipes for "donut"

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter.

2. Add 4 tablespoons butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat.

3. In a large mixing bowl, whisk together the brown butter, maple syrup, yogurt, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, and salt, and mix until just combined.

4. Divide the batter evenly among the prepared pan, filling 1/2-2/3 of the way full. Bake 10-12 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.

5. Meanwhile, make the glaze/frosting. Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.

6. Dip or drizzle the doughnuts into the glaze. Let the chocolate set or quickly chill in the freezer until set.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a donut pan.

Mix flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a large bowl. Stir in milk, eggs, butter, and vanilla. Beat until well blended. Fill each prepared donut cup approximately 3/4 full.

Bake in the preheated oven until donuts spring back when touched, 8 to 10 minutes. Allow to cool slightly before removing from the pan.

While the donuts are cooling, make the glaze: Blend confectioners' sugar, hot water, and almond extract together in a small bowl. Dip doughnuts in the glaze when serving.

Combine flour, sugar, baking powder, and salt in a bowl. Add butter and use a fork or pastry cutter to work butter into the flour mixture until it resembles coarse cornmeal.

Pour in milk and vanilla and combine until liquid is evenly distributed. Add additional milk, 1 tablespoon at a time, if dough does not come together. Knead dough for 1 to 2 minutes.

Preheat an air fryer to 320 degrees F (160 degrees C). Lightly spray the basket with cooking spray.

Divide dough into 12 equal portions and set 6 portions into the basket without touching. Lightly spray with cooking spray.

Air fry for 5 minutes, lightly spray again, then fry for an additional 2 minutes. Transfer donut holes to a wire rack and repeat with remaining 6 portions.

Stir confectioners' sugar and lemon juice together in a very small bowl until well mixed. Drizzle lemon glaze over the donut holes and serve warm.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.

Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.

Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.

While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.

When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.

Stir together flour, baking powder, and salt in a bowl. In a large bowl, beat eggs, sugar, and vanilla with an electric mixer at medium speed until thick, about 3 minutes. In a small bowl, stir together milk and melted butter.

Add flour mixture and milk mixture alternately to egg mixture, beating at low speed after each addition just until combined (stir in the last of the flour mixture, if needed). Chill dough, covered, until easy to handle, about 1 hour.

Roll dough until 1/2-inch thick on a lightly floured surface. Cut donut holes using a 11/2-inch round cutter. Dip cutter into flour between cuts and reroll dough as needed. Set a wire rack inside a sheet pan.

Pour oil to a depth of 21/2 to 3 inches in a 4-qt. pot or a deep-fat fryer. [You'll need about 2 qt. oil.] Heat to 365°F. (Use a frying thermometer to monitor temperature to keep it as close to 365°F as you can.)

Working in batches of 5 to 6 donut holes, fry, turning once halfway through, until light and golden, about 2 minutes.

Transfer donut holes to prepared rack. Let cool about 2 minutes.

Whisk together powdered sugar, melted butter, vanilla extract and salt in a bowl to make the vanilla glaze. Whisk in hot water, 1 tablespoon at a time, until desired consistency. If glaze thickens, stir in additional hot water, 1 teaspoon at a time.

Coat donuts with vanilla glaze. Let stand until glaze is set, about 30 minutes.

Combine all of the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir until a sticky dough forms.

Pour the oil into a large skillet or Dutch oven for frying, about 2 inches deep. Heat the oil to about 375 degrees or medium heat. You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.

With floured hands, roll the dough into small balls, about 1 1/2 inches in diameter. Drop the balls immediately into the oil (they start to lose their shape if you roll them ahead of time). The balls should start to puff out on the bottom and turn a golden brown color. If the tops of the donuts aren’t covered with oil, flip the donut balls and fry for another 1-2 minutes. When the donuts are cooked through, remove them from the frying pan and place them on a plate lined with paper towels.

When the donuts are dry to the touch, roll them in cinnamon sugar. These are best served fresh and warm, but they will also last for a day or two in an airtight container. This recipe makes about 20 donut balls.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin.

Make the muffins: Mix sugar, margarine, and nutmeg together in a large bowl. Stir in milk, then mix in flour and baking powder until just combined. Spoon batter into the prepared muffin cups, filling each 1/2 full.

Bake in the preheated oven until the tops are light golden brown, 15 to 20 minutes. Remove from the oven and transfer to a wire rack.

Immediately place melted margarine in a bowl, and mix sugar and cinnamon together in another bowl.

Dip the top of each warm muffin in melted margarine, then dip in sugar mixture to coat. Let cool for 10 minutes before serving.

Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.

Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.

Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.

Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.

Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.

Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.

While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.

Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.

Whisk eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider together in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.

Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.

Stir together remaining 1/3 cup granulated sugar and 1 ½ teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar.

Enjoy!

Whisk confectioners' sugar, 1/4 cup sprinkles, 3 tablespoons milk, lemon juice, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl to make a smooth glaze.

Whisk flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl.

Combine 1 cup milk, egg, and 1 teaspoon vanilla extract in a small bowl. Stir into the flour mixture. Add melted butter and 1/4 cup sprinkles; mix until a soft dough forms.

Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a baking sheet or wire rack with paper towels.

Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.

Place a wire rack on a baking sheet. Dip one donut hole at a time into the glaze and place on the wire rack; allow excess glaze to drip off before serving.

Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.

Combine flour, sugar, baking powder, apple pie spice, and salt in a large bowl. Whisk together.

Combine applesauce, sparkling apple cider, melted butter, egg, and vinegar in a small bowl; whisk until well combined. Add wet ingredients to the dry ingredients using a spatula and blend until just combined. Using a spring-hinged ice cream scoop, fill each individual cavity of the silicone donut mold with 2 tablespoons batter. Place mold into the air fryer basket.

Decrease temperature to 350 degrees F (175 degrees C) and cook for 8 minutes. Carefully turn out the donut bites and cook for an additional 2 minutes.

Remove donut bites from the basket when done and let cool completely on a wire rack before glazing, about 30 minutes.

Combine powdered sugar and apple pie spice in a small bowl and whisk together. Add sparkling apple cider and caramel extract; whisk together until the glaze is smooth.

Dip each donut bite into the glaze, rolling it so that all sides are covered with the glaze. Set on a wire rack to allow the glaze to dry and harden before eating.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.

Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.

Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.

Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.

Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.

Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.

Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities. Crumble cooked sausage evenly over eggs, and sprinkle each cavity with chives.

Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.

While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.

Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.

Preheat the air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper and spray with nonstick cooking spray.

Sift flour, baking powder, pumpkin spice, baking soda, and salt into a bowl and set aside.

Beat brown sugar and butter in a second bowl with an electric mixer until fluffy. Beat in pumpkin, egg, pumpkin syrup, and vanilla extract. Add flour mixture and beat until batter is just combined. Drop batter unto the prepared parchment paper using a medium-sized cookie scoop sprayed with nonstick cooking spray, making sure donut holes are not touching.

Air fry until donut holes are cooked, 5 to 9 minutes. Air fry in batches if necessary. Cool for about 15 minutes.

Combine sugar, pumpkin spice, and cinnamon in a small bowl. Spritz cooled donut holes with avocado oil and roll in sugar mixture.

Gather the ingredients.

Unroll crescent roll dough and press into an 8x12-inch rectangle. Cut in half lengthwise with a pizza cutter, then cut each piece crosswise into 1/2-inch-wide strips.

Working in batches, dip strips in melted butter and place in a single layer in the air fryer basket without overcrowding.

Cook in the air fryer at 380 degrees F (195 degrees C) until well browned, 4 to 5 minutes per batch.

While the doughnut sticks are cooking, stir sugar and cinnamon together in a pie plate or shallow bowl.

Remove doughnut sticks from the air fryer and roll in cinnamon-sugar mixture.

Serve with jam, Enjoy!

Cut maple bacon bar in half, then cut each piece in half horizontally.

Spread the bottom of each bar donut half with butter pecan ice cream. Place the cut donut tops onto the ice cream. Serve immediately.

Preheat the oven to 375 degrees F (190 degrees C) with an oven rack in the upper-middle position. Coat a donut pan with cooking spray.

Sift flour, white sugar, cornstarch, baking powder, nutmeg, and salt together in a large bowl.

Whisk buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.

Pour melted and cooled shortening into flour mixture; stir until absorbed. Stir in buttermilk mixture; mix well. Let batter rest 10 to 15 minutes.

Pour batter by scant 1 tablespoonfuls into wells of each prepared donut cup. Distribute batter evenly across bottoms of each cup using the back of a spoon; you won't use all of the batter in this batch.

Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Cool in the pan for 2 to 3 minutes before transferring donuts to a wire rack.

Place confectioners' sugar in a small paper bag; add donuts and toss to coat.

Coat the donut pan with cooking spray. Repeat process with remaining batter and confectioners' sugar.

Preheat the oven to 375 degrees F (190 degrees C). Generously butter 2 nonstick donut pans (6 compartments per pan).

Whisk flour, cornmeal, baking powder, salt, and baking soda together in a bowl; set aside.

Add egg and sugar to a large bowl; whisk until mixture turns a pale yellow, about 1 minute.

Whisk in melted butter until combined, then whisk in milk and buttermilk. Add cornmeal mixture and whisk until a thick, sticky batter forms, 2 to 3 minutes, to develop a little bit of gluten so donuts are not overly fragile after baking.

Spoon or pipe batter evenly into prepared pans, for 12 donuts total. Tap pans on the counter a few times to settle the batter down.

Bake in the preheated oven until golden on the top and a toothpick inserted in the thickest part comes out clean, about 15 minutes.

Let cool for 10 minutes; remove donuts from pans to cool completely on a wire rack.

Whisk confectioner’s sugar, lemon juice, milk, and chipotle together in a small bowl until very thick and smooth. Add confectioner’s sugar, a small amount at a time, to form an icing thick enough to hold its shape when piped.

Pipe or spread icing as desired over donuts. Let icing set until firm, 30 to 60 minutes.

Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky. Return dough to the bowl; cover and let rise in a warm place until doubled in size, about 1 hour.

Press dough down gently. Knead briefly, then divide dough into 4 equal portions. Roll each portion into a ball; keep covered with a cloth to prevent dough from drying.

Roll 1 dough ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter; cover with a cloth. Repeat with remaining dough balls.

Heat 2-inches oil in a deep fryer or large saucepan over medium heat.

Working in batches, fry dough in hot oil until puffed, 1 to 2 minutes. Flip dough and continue frying until golden brown, 1 to 2 minutes more. Transfer to a paper towel-lined plate to drain.

Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).

Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.

Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

Preheat the oven to 350 degrees F (175 degrees C).

Separate Hawaiian rolls and cut a 1/2-inch slit in the side of each one. Use a finger or the end of a spoon to create a larger opening and a space large enough to fill each roll with about 1 tablespoon filling.

Roughly chop apple pie filling and add to a bowl. Stir in 1 packet apple cider mix. Spoon filling into the prepared rolls.

Melt 4 tablespoons butter and brush each roll on all sides with melted butter. Place rolls on a lined baking sheet.

Bake rolls in the preheated oven until lightly toasted and golden brown, 12 to 14 minutes.

Meanwhile, stir together remaining apple cider packet, sugar, and cinnamon in a shallow dish and melt remaining butter.

Brush tops of rolls evenly with melted butter and coat each roll in sugar mixture.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cavity donut pan with 1 teaspoon butter and set aside.

Whisk flour, cocoa powder, and baking powder together in a large bowl. Set aside.

Whisk brown sugar, 1/4 cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract together in another bowl. Add milk mixture to flour mixture; whisk until blended and smooth. Stir in chocolate chips.

Pour batter into a large, resealable plastic bag, cut 1 corner, and squeeze batter into the prepared donut pan, filling each mold about 2/3 full.

Bake in the preheated oven until donuts spring back when lightly pressed, about 8 minutes. Let cool in the pan on a wire rack for about 5 minutes; turn pan over directly onto rack to release donuts. Allow to cool for 5 minutes more.

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.

Place 1/2 cup plus 2 tablespoons almond milk, egg, butter, and vanilla in a bowl and mix well. Add granulated sugar substitute and mix until well combined.

Sift flour, baking powder, cinnamon, salt, nutmeg, and allspice together. Add to the egg mixture and stir to combine. Pour into the donut pans, filling each cavity 3/4 full.

Mix 1/2 cup plus 2 tablespoons brown sugar substitute and cinnamon together for the topping. Sprinkle over the donuts. Drizzle melted butter over the tops.

Bake in the preheated oven until golden brown, 18 to 21 minutes. Let cool in the pans for 10 minutes, the transfer to a wire rack to cool completely.

Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a bowl until well combined.

Whisk sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla together in a large bowl until well combined.

Gradually fold flour mixture into sour cream mixture just until combined. (Dough will be quite soft and sticky.)

Cover, and chill in the refrigerator until dough is cold and just slightly firmed, about 2 hours.

Turn dough out onto a heavily-floured surface and pat or roll to 3/8- to 1/2-inch thickness, flouring hands or rolling pin as needed. Cut dough using a floured 3 ½-inch round cutter. Cut holes in the center of the dough circles using a floured 1 ¼-inch round cutter. Transfer dough rings to a parchment-lined baking sheet. Reroll, and cut dough scraps, repeating process as needed.

Heat 3 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F to 365 degrees F (182 degrees C to 185 degrees C).

Fry 1 to 2 donuts at a time until golden brown and cooked through, about 1 to 1 ½ minutes per side, adjusting heat as necessary to maintain oil temperature.

Transfer donuts to a baking sheet lined with paper towels using a spider strainer. Let drain, and cool for 5 minutes (see note).

Whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla in a large bowl for the glaze until smooth and well combined.

Place 1 warm donut in the powdered sugar mixture, craggy side up; use a spoon to coat donut completely in the glaze.

Remove donut from glaze using two forks placed underneath; let excess drip off, and then transfer donut to a wire rack placed over a rimmed baking sheet. Repeat with remaining donuts and glaze.

Let donuts stand until glaze is set before serving, about 25 minutes.

Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.

Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.

Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.

Cover and refrigerate, 8 hours to overnight. Serve chilled.

Preheat the oven to 350 degrees F (175 degrees C). Grease doughnut pans well.

Sift flour, white sugar, cocoa powder, baking powder, and salt together into a large bowl.

Whisk milk, egg, butter, 2 teaspoons vanilla extract, and oil together in a small bowl; stir into flour mixture until just combined.

Spoon batter into the prepared doughnut pans, filling each well 3/4 full.

Bake in the preheated oven until a toothpick inserted into a doughnut comes out clean, about 10 minutes. Cool doughnuts in the pans about 5 minutes, then tap onto a baking sheet.

Combine confectioners' sugar, hot water, and remaining 4 teaspoons vanilla extract in a bowl.

Place parchment paper under a wire rack. Transfer cooled doughnuts to the rack; coat in confectioners' sugar glaze, letting excess drip onto parchment paper. Coat doughnuts a second time if desired.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish or rimmed baking sheet with parchment.

Brush each roll with melted butter and place in the prepared pan. Bake in the preheated oven until lightly toasted, about 5 minutes.

Combine cheesecake filling, lemon curd, and 1 teaspoon lemon zest in a bowl and stir well.

Add mixture to a piping bag or large resealable plastic bag. Make a small cut in one corner of the bag.

Use a paring knife to make a small cut into the side of each roll, creating an opening large enough to pipe the filling into without going all the way through. Fill each roll with about 1 1/2 tablespoons filling and return to the baking dish.

Add sugar and water to a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, without stirring, until lightly golden brown, about 10 minutes; remove from heat.

Line a rimmed baking sheet with parchment, and set a rack over the sheet. Working very carefully, dip the top of each roll into sugar mixture and place it right side up on the rack.

Grate remaining lemon zest over rolls. Let stand until completely cooled and lightly hardened on top, 10 to 15 minutes. If sugar mixture becomes too thick before all rolls are coated, return the pot to low heat and swirl it lightly until it melts again.

Preheat oil to 400 degrees F (200 degrees C) in a large saucepan over medium-high heat.

Meanwhile, use a 1-inch cutter to cut a hole in the center of each Uncrustable. Press edges around the center of the hole to seal sandwich closed in the middle

Fry each sandwich in hot oil until browned, 8 to 10 seconds per side. Drain on paper towels.

Stir together sugar and cinnamon on a plate; dredge donuts lightly in cinnamon sugar.

Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.

Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.

Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.

Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.

Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.

Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.

If desired, while still slightly warm, brush the donuts lightly with remaining melted butter.

To make the coating: Mix 1 cup white sugar and 1 tablespoon cinnamon together in a shallow dish; toss donuts in sugar mixture to coat. Let cool completely before serving.

Preheat the oven to 350 degrees F (180 degrees C).  Brush rolls with melted butter on all sides and place on a baking sheet.

Bake in the preheated oven until lightly browned and toasted, 5 to 7 minutes.

Whisk pudding mix, 1 1/2 cups milk, vanilla, and salt together in a bowl until well combined and thickened. Fold in whipped topping. Refrigerate for 10 minutes to set up; transfer filling to a piping bag or a plastic bag. Make a small cut in the corner if using a plastic bag.

Use a paring knife to make a small cut into one side of each roll, creating an opening large enough to pipe filling into without going all the way through. Fill each hole with about 1 to 1 1/2 tablespoons filling.

Heat remaining 1/4 cup milk until scalding in the microwave, 30 to 40 seconds. Place chocolate chips in a shallow bowl, and pour in hot milk. Let stand 10 seconds; stir until smooth. Heat in the microwave 15 seconds if necessary to finish melting the chocolate.

Line a tray with parchment. Dip the top of each filled roll in chocolate; place on the tray to cool completely and for chocolate to harden slightly, about 20 minutes, or refrigerate for 5 to 10 minutes before serving.