Fall is generally my favourite time of year. However, this past October was quite difficult for a myriad of reasons, which meant I needed to take some time away from my blog, and even step away from the kitchen (baking gig) a few times to deal with a few things. However, the dust is starting to settle, and I’m now sitting by the fireplace in my new apartment, wondering where the time has gone and WHY I have only made apple cider donuts once this year so far!
I taught this recipe recently in a cooking class, so thought I would share it with you sweethearts as well!
Please note this recipe is pretty much only worth enjoying fresh, but if you MUST save them, please don’t refrigerate them. I saw what happened to the gorgeous babely sugarcoat in an unfortunate incident and I still mourn that poor ziplock apple cider donut weeks later.
2 cups all purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2/3 cups maple syrup
½ cup apple cider
½ cup apple sauce (THIS IS THE ONLY TIME I WILL ENDORSE APPLE SAUCE AS AN EGG REPLACEMENT. ONLY. TIME.)
2 tsp vanilla
Cinnamon sugar topping:
½ cup melted margarine
1 cup sugar
2 tsp cinnamon
1. Preheat oven to 350 degrees Fahrenheit. Generously grease two donut pans** (one pan makes 6 donuts) and set aside.
2. In a medium sized bowl, combine dry ingredients. Separately, whisk maple syrup, apple cider, apple sauce, oil, vanilla. Add wet ingredients to dry and mix.
3. Pipe batter into prepared donut pan, no more than ¾ full.
4. Bake 8-10 minutes, until donuts spring back to touch. Remove from oven and allow to cool on cooling rack.
5. When cool enough to handle, dip donuts on both sides in melted margarine, then dredge in cinnamon sugar. Best enjoyed warm right out of the oven!
**If you don’t own a donut pan, these babies are easily made in a muffin tray (then dredged in cinnamon sugar just the same)! You might even consider making them in mini muffin trays and having precious little *~timbit*~ baes (maybe only my Canadian lovelies will catch that)!
We enjoyed these in class with mugs of stovetop chai that I had brewed for a few hours and it was legit fucking delightful. Hope you all are well! I am looking forward to making another batch of these baes gluten free for a friend next week, alongside some GILMORE GIRLS.