TGIF! And what better way to start off the almost-weekend than with a fresh batch of baked apple cider donuts? This time around I opted to top the donuts with a bit of powdered sugar mixed with cinnamon. I subbed in some organic cane sugar for the brown sugar, as my supply of the brown stuff is running a bit low. I also used chunky homemade applesauce in place of the pureed kind I used last time; the added apple chunks gave the donuts a bit more of a rustic feel as well as a pronounced apple flavor. Now all I need is a chai latte, and my breakfast will be complete!
Baked Apple Cider Donuts (printer-friendly version)
makes 12 donuts
1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 large egg, lightly beaten
1/3 cup packed brown sugar
1/3 cup organic cane sugar
1/2 cup chunky applesauce
2/3 cups apple cider
1/3 cup plain nonfat Greek yogurt
2 tablespoons canola (or vegetable) oil
1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the powdered sugar and cinnamon. Place in a sieve and set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, cane sugar, applesauce, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately sprinkle the cinnamon powdered sugar over the top and bottom of each donut. Place on a wire rack and let cool slightly before eating.
makes 12 donuts
1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 large egg, lightly beaten
1/3 cup packed brown sugar
1/3 cup organic cane sugar
1/2 cup chunky applesauce
2/3 cups apple cider
1/3 cup plain nonfat Greek yogurt
2 tablespoons canola (or vegetable) oil
2 tablespoons powdered sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the powdered sugar and cinnamon. Place in a sieve and set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, cane sugar, applesauce, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately sprinkle the cinnamon powdered sugar over the top and bottom of each donut. Place on a wire rack and let cool slightly before eating.
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