Enough with the doughnut addiction, right?
Actually, the inspiration was that I had some apple cider to use up (from another recipe I tried) and I came across this in my blog reading. And it was a doughnut recipe that used apple cider, so there was really no question if I would make them, only when.
I made them the next day.
These are a baked doughnut and Aimee uses a doughnut pan to bake hers. Although I am not a fan of nonstick pans, I just might have to make an exception for my love of doughnuts. Anyhow, not having a doughnut pan, I used my mini muffin cups and made doughnut "holes."
They turned out really good. They were really light and airy, not like your typical denser cake doughnut. I suspect that's because these were baked and not fried. But don't quote me on that!
Apple Cider Doughnuts ~ from Shugary Sweets
2 cup flour (I used soft white wheat)
3/4 cup sugar (I used sucanat)
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 tsp salt
1/2 cup apple cider
1/4 cup applesauce
1 tsp vanilla extract
Pre-heat oven to 325 degrees.
Combine flour, sugar, baking soda, baking powder, nutmeg, allspice, cinnamon, and salt. Add in cider, applesauce, eggs and vanilla extract. Mix together until smooth and creamy~about two minutes.
Place filling in zip top bag and snip off corner and "pipe" into doughnut pan (or mini muffin pan!) for easy distribution. Bake for approximately 10 minutes (mine were about this long too), until doughnut springs back when touched.
Cool for about 10-15 minutes and dust with powdered sugar or drizzle with apple cider icing. I didn't do this part, but I am sure it's tasty!