Apple Cider Doughnuts

 
adapted from Diana’s Desserts
serves 24
 
SPECIAL EQUIPMENT: You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.

• approximately 3 tbsp sugar for baking pans
• baking spray
• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp grated nutmeg
• 1 large egg, lightly beaten
• 2/3 cup packed brown sugar
• ½ cup apple butter
• 1/3 cup pure maple syrup
• 1/3 cup apple cider
• 1/3 cup plain yogurt
• 3 tbsp oil

ICING (optional)
1 cup confectioner’s sugar, sifted
1-2 tbsp apple cider

1. Preheat oven to 350°F.
2. Brush cavities of a mini bundt pan or doughnut pan with oil or baking spray.
3. Sprinkle with sugar, shaking out excess.
4. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
5. In another bowl, whisk together egg, brown sugar, apple puree, maple syrup, cider, yogurt and oil.   Add dry ingredients and stir just until moistened.
6. Divide the batter among the prepared mini bundt pan or doughnut pans, filling only about halfway up the pans.
7. Bake for 10 to 15 minutes, or until the tops spring back when touched lightly.  Loosen edges and turn the doughnuts out onto a rack to cool.
8. If required, clean the pans then re-coat it with oil and sugar. Repeat with remaining batter.

TO MAKE THE ICING
Combine confectioners sugar and 1 tbsp of apple cider in a small bowl.  Mix until the icing is of a drizzling consistency. If not, add more cider.
Dip the tops of the donuts in the glaze.  Return to a wire rack to allow icing to set.