8tablespoons1 stick unsalted butter, melted and placed in a bowl
½cupgranulated sugar blended with ½ teaspoon ground cinnamon
1 ¼cupsconfectioner’s sugar,sifted if lumpy
1teaspoonpure vanilla extract
3-4tablespoonsof apple cider
Instructions
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.