Apple Cider Donuts

Can't say that I have ever been particularly crazy about donuts. I have found them to be heavy and doughy, not at all appealing. Also, I do not care for sweets in the morning, preferring something simple like natural peanut butter on a piece of toast.

If I am going to splurge on something sweet, it's going to be something worth the calories, something I enjoy, not donuts. There is one exception though.. apple cider donuts. Every fall I have to make a few. I enjoy having one after a morning walk with a cup of coffee, or as an afternoon pick me up with a cup of tea. It's fun to give them to friends as a little welcome to fall surprise.

These donuts are more cake like and not overly sweet, kind of like a round coffee cake. These are baked, not fried, making me feel just a wee bit less guilty for indulging.

Apple Cider Donuts

For the apple cider donuts:

• 1 cup apple cider (reduced to 1/2 cup)

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/4 cup plain yogurt

• 1/2 cup brown sugar

• 1 large egg room temperature

• 1 teaspoon vanilla extract

• 3 tablespoons unsalted butter, melted and slightly cooled

For the cinnamon sugar coating:

• 4-6 tablespoons unsalted butter, melted and slightly cooled

• 3/4 cup granulated sugar

• 2 teaspoons ground cinnamon

Preheat oven to 350°F.

Baked Apple Cider Donuts

Spray 2 donut pans with nonstick cooking spray.

Add the apple cider to a saucepan and heat over medium heat. Bring to a boil and boil for 7-10 minutes or until the apple cider has reduced to 1/2 cup. Remove from the heat, pour the apple cider into a heatproof bowl, and allow it to cool for at least 15 minutes.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a separate bowl, mix together the cooled reduced apple cider, yogurt, brown sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients to the wet and mix until just combined.

Pipe or spoon the batter evenly between the donut pans. Bake for 10-12 minutes or until a toothpick inserted comes out clean.

Remove from the oven and allow them to cool in the pan for about 5 minutes. Carefully remove from the pan and transfer to a wire rack to cool.

To make the cinnamon sugar coating:

Add the melted butter to a small heatproof bowl and set aside.

Start with 4 tablespoons and melt 1-2 more tablespoons of butter if needed to coat all of the donuts.

In a separate bowl, mix together the granulated sugar and cinnamon until well combined. With a pastry brush, spread the butter on each donut, making sure they are lightly coated. Then dip them into the cinnamon and sugar mixture to coat evenly. Repeat until all of the donuts are coated.