When I was in New York last weekend there were boxes of apple cider sugar coated donuts lining the entry way. I managed to resist them at the time, but with spiced dessert recipes everywhere on Pinterest, resistance became futile. Then I saw this Baked Apple Cider Donut Holes recipe from Feastie and I knew I had to give them a try. I tweaked a few things, and opted to make them in my handy dandy donut pans so I could experience them in their full donut-y splendor.
I delivered one downstairs to Mr. Bacon when it was fresh from the oven and he yelled back upstairs, “Oh my god these are good!” I consider that a success.
Apple Spice Donuts
2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons cinnamon
1/4 teaspoon pumpkin pie spice
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1 tsp vanilla extract
1/3 cup honey
1/3 cup apple juice (or apple cider if you have it)
1/3 cup plain Greek yogurt
2 Tbsp canola oil
2 Tbsp unsalted butter
1/4 cup sugar
1 Tbsp cinnamon
In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. Add the wet to the dry and stir just until combined; a few small lumps are OK.
Spray your donut pans with non-stick spray and transfer the batter into a large ziplock bag. Cut the tip off and pipe the batter into the wells of the donut pan (it’s too messy to try to scoop it). Make sure not to overfill or you’ll lose the ‘holes’ and you’ll wind up with mini bunt cakes.
Bake for approximately 9 minutes at 400 degrees.
When they’re done let them sit and cool for a minute then paint each one very lightly with melted butter before tossing in a bag of cinnamon and sugar.
Eat right away, or let them cool on a wire rack before storing. It’s best not to cover them too tightly so they don’t develop condensation.
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