Just recently, I discovered the wonders of baked donuts. And then I found this recipe. So naturally, I had to try it. I’m still trying to decide which ones we liked better. But the verdict is definitely that each recipe is a winner. These go great with tea/coffee, and are a lovely apple butter brown on the inside, too. A great autumn treat.
Baked apple cider donuts (adapted to be nondairy, from The City Sisters)
approximately 3 tablespoons sugar for preparing the pan
2 cups AP flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed light brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain soy yogurt
3 tablespoons canola oil
Preheat oven to 400 degrees F. Spray donut pan with cooking spray; sprinkle with sugar, shaking out excess.
In a mixing bowl, combine together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, combine together the egg, brown sugar, apple butter, maple syrup, cider, yogurt, and oil. Add dry ingredients to wet and stir until combined. Fill each cavity of the donut pan half-way. Bake for 10 minutes, or until the tops spring back when touched lightly. Let donuts cool for five minutes before turning them onto a rack. Clean the donut pan and re-coat with oil and sugar for a second batch.
If you want to coat the donuts, fill a low bowl with equal amounts of cinnamon and sugar. Dredge each donut in mixture and place back on the rack to fully cool. Makes 1 dozen.