Mini Baked Apple Cider Donuts

Two things I associate with fall are apple cider and apple cider donuts from Rogers Orchards which was located literally right up the road from my parent’s house in Connecticut. We’d often get a bag whenever we’d go to the orchard to get apples while growing up. When Curtis and I lived in the D.C. area we’d make the 6 hour drive back home to Connecticut often. On our way back to D.C. Curtis would always get a bag of apple cider donuts for the drive back because he loved them so much. So, on Saturday my niece Dayna and I decided to make donuts that were inspired by the ones we’d get at Rogers. They came out pretty darn good if I do say so myself!

Dayna dipping the donuts into the cinnamon sugar mixture.

Mini Baked Apple Cider Donuts

Ingredients:

2 C all-purpose flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
2 t ground cinnamon
1 large egg
2/3 C packed light brown sugar
1/2 C unsweetened apple sauce
1/3 C agave nectar (or maple syrup)
1/3 C spiced apple cider
1/3 C nonfat plain yogurt
3 T vegetable oil

Topping:

1/4 C (1/2 stick) butter, melted
1/3 C sugar
1 t ground cinnamon

Directions:

Preheat oven to 400 degrees.  Spray mini donut pan with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together egg, brown sugar, applesauce, agave nectar, cider, yogurt, and oil. Add in dry ingredients and stir until combined. Fill each mini donut halfway.  Bake for 10 to 12 minutes.  Let donuts cool slightly for a few minutes.  Use a plastic knife; gently pry around edges of the donut until donuts pop out. Let donuts cool completely. Then melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon.  Dip top of donuts in melted butter and then dip in the sugar mixture. Makes 4 dozen mini donuts.

Source: Adapted from The City Sisters