Apple Cider Donuts
- Granulated sugar for sprinkling donut pans
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon apple pie spice
- 1 large egg
- 2/3 cup light brown sugar, packed
- 1/3 cup apple sauce
- 1/3 cup pure maple syrup
- 1/3 cup apple cider
- ½ cup whole milk plain Greek yogurt
- 3 tablespoons canola oil
- 8 tablespoons 1 stick unsalted butter, melted and placed in a bowl
- ½ cup granulated sugar blended with ½ teaspoon ground cinnamon
- 1 ¼ cups confectioner’s sugar, sifted if lumpy
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons of apple cider
- Preheat oven to 425 degrees Fahrenheit.
- Spray 2 donut pans with nonstick cooking spray. Sprinkle some sugar in each mold. Move around to coat the entire mold, and dump out excess. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and apple pie spice.
- In a second bowl, whisk together egg, brown sugar, apple sauce, maple syrup, apple cider, yogurt, and oil.
- Pour liquid ingredients into dry ingredients, and, using a rubber spatula, combine into a batter. Do not over mix.
- Fill each mold with 2 heaping tablespoons of batter, smoothing with a small offset spatula or butter knife to evenly disperse.
- Bake for 10 minutes, or until the donuts springs back with a light touch of a finger. Allow to cool for 1-2 minutes and gently remove donuts from molds.
- Line 2 sheet pans with wax paper.
- Dip half the dounts into melted butter and then into cinnamon sugar. Place on prepared sheet pan.
- Whisk together confectioner’s sugar, vanilla, and enough apple cider to create a thick but pourable icing. Do not add too much apple cider or the icing will be too thin. Place into a bowl.
- For the remaining donuts, dip the tops into icing, and gently flip over, smoothing with a knife to evenly coat. Place on prepared sheet pan.
Makes approximately 15 donuts