Apple Cider Doughnuts always scream autumn in New England to me. Spicy and sweet, surprisingly low fat (no butter in this recipe, and they are baked not fried), plus a lovely maple glaze which is even more New Englandy. Perfect breakfast on this October Monday morning.
for the donuts
2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
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 plain yogurt
for the glaze and sugar coating
4 tablespoons maple syrup
1 teaspoon maple extract (optional)
1 cup confectioners sugar
1-3 tablespoon milk (if too thick for dipping)
Preheat oven to 375F. Spray holes of a doughnut pan liberally with baking spray.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and vegetable oil. Add dry ingredients to the wet ingredients and stir just until moistened. Fill each cavity of prepared pan about halfway.
Bake at for 12 to 15 minutes or until the tops spring back when touched lightly. Let cool for 5 minutes in the pan and then turn onto a cooling rack.
To glaze and coat, combine maple syrup, maple extract (if using) and confectioners sugar in a bowl until completely mixed and no clumps of sugar remain. It should be a fairly thin consistency, so if it is too thick for dipping, add milk, 1 tablespoon at a time. Dip each donut in the glaze and then place on a cooling rack. Let cool the rest of the way. Enjoy immediately.