Cool temps, crisp air, changing leaves,
pumpkins, corn stalks, and apple cider.
I have never done anything else with it.
This year I decided that was going to change…
I was going to make donuts!
My mini bundt pan has been feeling neglected
since I bought it last year and have only used it once.
And my kids need donuts…
healthy donuts since I tried to feed
them cupcakes for dinner earlier this week. LOL!
My trusty friend google didn’t let me down.
Every search brought me back to the same recipe.
Since all the reviews were great,
I decided that it was going to be my recipe of choice.
They were super easy to make and kind of healthy.
Note I said “kinda”…
I still wouldn’t eat too many of them all at once:-)
Now they are baked, saving you some calories from
not being soaked in grease.
I am not a big fan of frying…
not because of taste mind you…
more because I can’t stand how it makes my house smell.
These donuts are a cake consistency and
I topped them with an apple cider glaze.
One word of warning:
Make sure you have ALL the ingredients
before you start making the donuts.
It was late at night and I was in the middle of making them
when I discovered that I didn’t have any yogurt.
So I made do and substituted apple sauce for it.
They still turned out so good.
So perfect with a warm cup of java.
SPECIAL EQUIPMENT: You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.
approximately 3 tbsp sugar for baking pans
2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp grated nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
½ cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain yogurt
3 tbsp oil
1 cup confectioner’s sugar, sifted
1-2 tbsp apple cider
Preheat oven to 350*.
Brush cavities of a mini bundt pan or doughnut pan with oil or baking spray.
Sprinkle with sugar, shaking out excess.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In another bowl, whisk together egg, brown sugar, apple puree, maple syrup, cider, yogurt and oil.
Add dry ingredients and stir just until moistened.
Divide the batter among the prepared mini bundt pan or doughnut pans, filling only about halfway up the pans.
Bake for 10 to 15 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the doughnuts out onto a rack to cool.
If required, clean the pans then re-coat it with oil and sugar.
Repeat with remaining batter.
TO MAKE THE ICING
Combine confectioners sugar and 1 tbsp of apple cider in a small bowl.
Mix until the icing is of a drizzling consistency. If not, add more cider.
Dip the tops of the donuts in the glaze.
Return to a wire rack to allow icing to set.