Thursday, November 1, 2012

apple cider doughnuts - part two


Did you see yesterday's post? If not, I highly suggest checking it out to see the first of two doughnut recipes I tried this past weekend.

This recipe, which is my favorite of the two, took a bit more time since I double glazed these. There first dip looked more like a soak than a glaze. I'm sure it would taste great with or without a double dip glaze.


Baked Apple Cider Doughnuts with Apple Cinnamon Glaze
{Adapted from Lexy Levin}

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 egg
2/3 cup packed brown sugar
1/2 cup unsweetened apple sauce
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup vanilla yogurt {I only had plain so that's what I used}
3 tbsp. vegetable oil

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together all of your wet ingredients {from the egg and below}. Pour this into your bowl of dry ingredients and mix until just combined.
4. Pour or spoon your batter into the doughnut mold, about half to 3/4 full. Bake for approximately 10-12 minutes and cool on a wire rack.
5. Once completely cool, dip these into the apple cinnamon glaze. Enjoy these warm and with hot mugs of tea, coffee, and apple cider!

Apple Cinnamon Glaze

1 cup powdered sugar
1/2 tsp. ground cinnamon
1/4 cup apple cider

1. Combine all of the ingredients in a bowl.
2. Dip tops of doughnuts into glaze and shake off excess.

For the second dip, I added about another quarter to half cup of powdered sugar and about another quarter cup of apple cider. This will make it thicker and more opaque.

The recipe says it will 6-10 doughnuts. I was able to make one dozen doughnuts and one dozen mini doughnuts. Again, this is dependent on the size of your pan.

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