Apple Cider Donuts

For the donuts:
Preheat oven to 350°F. Lightly grease two 6-count standard size donut pans with cooking spray (or make them in batches if needed).

In a medium bowl, whisk together the oil, eggs, sugar, applesauce, cider syrup, vanilla, cinnamon, salt, and baking powder until smooth. Add the flour and stir until combined and smooth.

Fill a pastry bag or a sturdy gallon-sized plastic bag with the batter. Use scissors to snip off the tip of the bag, creating about a 1/2”’ hole.

Pipe the batter into the wells of the doughnut pan nearly to the rim.

Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. Remove the doughnuts from the oven, and loosen their edges by running a knife along the outer edge of each well. After about 5 minutes, transfer them to a rack to cool completely before glazing.

For the glaze:
Mix together all of the glaze ingredients in a bowl and stir until smooth.

Dip the donut tops in the glaze. Let any excess glaze drip off before you flip the donut right side up. Set on a wire rack to dry completely; this will take about 30 minutes.

Donuts are best enjoyed on the day you make them. If you need to store them, it’s best to store at room temperature on a wire rack covered with a lid that allows air to circulate above and underneath the donuts. They will keep for about 2 days before the glaze starts to melt. Stacking the donuts on top of each other or refrigerating them will cause the glaze to melt into the donut.

Notes:
1. If you don’t have a donut pan, this recipe can easily be made into muffins. Simply fill greased muffin cups about 3/4 full and bake for 15-18 minutes.
2. I really think homemade applesauce made with spiced apple cider provides the best flavor in this recipe. I used Pioneer Woman’s recipe.
3. Boiling the 1/2 cup cider down to 2 tablespoons will take about 15-20 minutes. I suggest doing this ahead of time and letting the syrup cool completely. You will want to boil it on medium high heat until it is thick and syrupy.
4. Recipe adapted from King Arthur Flour.