I am not purposefully following an apple theme but given the season, tis the flavor to enjoy ! These donuts are baked , not deep fried. They are flavored with cinnamon, apple butter and apple cider. I didn't bother glazing these but instead sprinkled them with some sugar before baking. If you want to glaze them then I recommend blending together some powdered sugar and a bit of apple cider until you get a nice smooth consistency. Dip the donuts in the glaze and let them sit on a cooling rack as the glaze sets (5 minutes is usually all it takes).I used cinnamon as the spice but next time I would consider apple pie spice. I just didn't have any handy at the time.
This is the first time I have ever cooked with apple butter. I have seen it all bottled up in gorgeous little jars for years but never ventured to purchase one. I honestly didn't know what it really was and it never seemed that appealing to me. Oh , what I have missed ! Dark, fruity, rich and smooth. Can you imagine that spread on a hot scone or a french toast? OMG, I can only imagine the joy I would feel !!!
So if you want to save yourself messing with hot oil but have a donut craving then try this recipe. These are filled with fall flavors and totally dunkable !
These are incredible served warm and fresh from the oven
RECIPE:
* adapted source recipe: Apple Cider Doughnuts, Dianna's Desserts
WHAT YOU NEED
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon (or 1 tsp of Saigon cinnamon as it is a much stronger flavor)
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup full-fat sour cream
Sugar for sprinkling on donuts prior to baking
WHAT YOU NEED
SPRAY a mini or regular sized donut pan with co0king spray
PREHEAT oven to 400F
IN MEDIUM BOWL, whisk together first 5 ingredients
IN LARGE BOWL, whisk together remaining ingredients
FOLD dry ingredients into wet ingredients blending just until combined
FILL piping bag, fitted with large round open tip, with batter
PIPE into donut pan cavities
SPRINKLE tops with sugar
BAKE 10 minutes
RUN a knife around edges of donuts and flip out onto a cooling rack
You should have enough batter to make at least 12 regular sized donuts
