I bought a lot of spiced cider when I made mini baked cider donuts. I was going to use it to make fried cider donuts, but the recipe I found ended up needing to take a lot more prep work than I anticipated. (I have a bad habit of not thoroughly reading a recipe until it’s time to make it.)
I didn’t have time to make the fried version, so I made some more baked ones. The previous baked ones were topped with a cinnamon sugar. I’m not a big fan of sugar topped donuts because I don’t like the crunch of the sugar crystals. So this time around, I dipped them in chocolate ganache. I love how baked donuts look in chocolate ganache.
While I like how the ganache looks, it did sort of overpower the donuts. I could barely taste the apple cider flavor when the donuts were topped with ganache. They are super cute though. I’ll have to attempt the fried version when I have a chance.
If you don’t have a mini donut pan, I bought this mini donut pan from amazon. It’s cheap and easy to use. I’ve used mine so many times now. I think these mini donuts may be featured on my Thanksgiving dessert menu this year.
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. 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 on wire rack.
Chocolate ganache coating
4 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1. Heat heavy cream in a small pot. Once it begins to boil, remove from the stove.
2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
3. Let ganache cool for a few minutes before dipping the tops of the donuts in chocolate ganache