The Pioneer Woman Tasty Kitchen
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Baked Apple Cider Donuts

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Level: Easy

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Description

This recipe for apple cider donuts is great because it not only includes apple cider, but also applesauce for leavening, a trick that is common in vegan cooking. It is super easy to make the dough and quick to bake, so this is a breakfast dessert that you can pretty much make at a moment’s notice. Blink and you’ll find an empty plate where the donuts used to be!

Ingredients

  • FOR THE DONUTS:
  • 1 cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Pumpkin Pie Spice
  • ½ teaspoons Salt
  • ⅓ cups Pure Maple Syrup
  • ¼ cups Stovetop-reduced Apple Cider
  • ¼ cups Applesauce
  • 1 Tablespoon Melted Coconut Oil
  • 1 teaspoon Vanilla Extract
  • FOR THE GLAZE:
  • ½ cups Powdered Sugar
  • 2 Tablespoons Stovetop-reduced Apple Cider
  • FOR THE TOPPING:
  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon

Preparation

Preheat oven to 350ºF. Grease and flour a 6-mold donut pan and set aside.

In a medium bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In a small bowl, combine maple syrup, apple cider, apple sauce, coconut oil, and vanilla extract. Whisk well and mix into the flour mixture until just combined.

Spoon batter into the prepared donut pan, only filling each mold 3/4 full. Bake donuts in the preheated oven for 8–10 minutes, or until donuts have a spongy texture when gently pressed. Remove from the oven and cool for a few minutes in the donut pan before removing them to a wire rack.

While the donuts are cooling, prepare the glaze and topping. For the glaze, whisk powdered sugar and apple cider until well mixed. For the topping, do the same with the sugar and cinnamon.

When donuts are cool enough to handle, dip the tops into the prepared glaze, then sprinkle with the cinnamon sugar topping. Repeat for all donuts. They are ready to serve as soon as the glaze is hardened.

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