Lately, I’ve seen a lot of recipes out there for apple cider donuts. I’ve never eaten apple cider donuts, so I decided to try making some this weekend.
I used a recipe I found on The City Sisters. The recipe is for baked mini donuts rather than fried ones. I plan on trying a fried version in the new future. The baked donuts recipe gave me a chance to use my mini donut pan again.
I love how easy these baked donut recipes are to whip up. I only used a whisk and no mixer. I had to make a few changes to the recipe. For one thing, I didn’t have any apple butter. I tried to buy some, but couldn’t find any. So I replaced it with apple sauce. I also didn’t have any maple syrup, so I used agave nectar. I also didn’t sprinkle the pans with sugar. Instead, I waited until the donuts had cooled and then used some melted butter and dipped the donuts in a cinnamon sugar mixture.
These mini baked donuts came out wonderfully. They were so soft and the donuts have a great apple cider taste with a hint of autumn spices. To my surprise, they taste even better the next day because it lets the apple flavor really sink in.
I love these donuts even without the cinnamon sugar topping. But they don’t look so pretty plain so I added the cinnamon sugar mix.
Mini Baked Apple Cider Donuts (adapted from recipe found on The City Sisters)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg
2/3 cup packed light brown sugar
1/2 cup unsweetened apple sauce
1/3 cup agave nectar (or maple syrup)
1/3 cup spiced apple cider
1/3 cup nonfat plain yogurt
3 tablespoons vegetable oil
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
2 tsp ground cinnamon
1. Preheat oven to 400 degrees. Spray mini donut pan with cooking spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together egg, brown sugar, applesauce, agave nectar, cider, yogurt, and oil.
4, Add in dry ingredients and stir until combined.
5. Fill each mini donut halfway. Bake for 10 to 12 minutes. Let donuts cool slightly for a few minutes. Use a plastic knife, gently pry around edges of the donut until donuts pop out.
6. Let donuts cool completely. Then melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon. Dip top of donuts in melted butter and then dip in the sugar mixture.