Hello, Sunday!

Autumn has arrived! Leaves are changing colors, cool weather is approaching, and it is the beginning of a bountiful apple season. Families are visiting farmers markets every weekend for all things Fall.

Farmers markets make use the season’s apple bounty by brewing apple cider and baking apple cider donuts.  My local farmers market makes delicious apple cider doughnuts, but they’re fried. Can’t eat too many of them!  With this inspiration, I’ve created a healthy and delicious Fall favorite!

These irresistible cinnamon apple cider donuts are moist, tender, and baked, not fried.  These doughnuts are loaded with apple flavor by using applesauce for moistness and boiled apple cider for more concentrated full apple flavor.  Reducing the apple cider on the stove before adding it to the batter gives the doughnuts it’s full apple flavor accent.  Add a wonderful layer of apple intensity with a dip or drizzle in the apple cider glaze or a rolling in spiced cinnamon sugar coating for perfection.

If you love apple cider and donuts then this is definitely one recipe that you will want to try before fall is over!

See ya in the kitchen!

For the Donuts:

1 1/4 cups apple cider or substitute 2 tablespoons additional applesauce

1/2 cup brown sugar

1/2 granulated sugar

2/3 cup unsweetened applesauce

2 eggs

6 tablespoons butter, melted

2 tablespoons sour cream

1 1/2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon nutmeg

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

Cinnamon-Sugar:

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/4 allspice

1/8 nutmeg

For the Glaze:

1  cup confectioners’ sugar

1 1/4  cups apple cider

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1 tablespoon butter, melted

2 teaspoons milk or 1 tablespoon heavy cream

Pinch of salt

Directions for Glaze:

Bring the apple cider to a boil in a medium saucepan.  Boil until it is reduced to 2-3 tablespoons about 12-15 minutes.  Quickly stir reduced apple cider into the warmed butter until combined.   Add butter, cinnamon, salt, milk/cream, and 1/2 cup of powdered sugar at a time until combined.  Add more liquid to thin the glaze to desired consistency.

Directions for Doughnuts:

Preheat oven to 350 degrees and then set the oven rack in middle or lower middle position.  Grease doughnut pans and set aside.

Bring the apple cider to a boil in a medium saucepan.  Boil until it is reduced to 2-3 tablespoons, about 12-15 minutes.

 

Melt butter in the microwave and add apple cider reduction, stir until combined.

Meanwhile, place the sugars, applesauce, eggs, butter, apple cider, sour cream, and spices in the bowl of a standing mixer fitted with the paddle attachment.  Combine together on medium-high speed until well-combined. Scrape down the side of the bowl once or twice as necessary until smooth.

In a medium bowl, combine the dry ingredients.  Stir in the flour mixture until just combined.  Do not overmix for tender donuts.  Spoon or pipe batter into greased donut pans until batter is level with the top of the pan.  Use the spoon to smooth out the tops.

Bake about 15-17 minutes or until lightly golden.  Cool in pan for 5 minutes before rolling in the cinnamon-sugar mixture.  Drizzle the glaze on top, optional.

 

Enjoy every bite.

Thanks for stopping by…

Eileen~