Baked Cider Donuts

For my birthday last month I received something I’d been wanting for months, a donut pan! It’s no secret that I looove donuts, like a lot. But yeah, they’re not all that great for you to eat. And that’s where the baked version comes in, it’s kind of like a muffin/cake donut and will satisfy your donut craving (it might take three, ahem, but it will). For my first foray into donut baking I went with some simple cider donuts that remind me of leaves falling and the market at Union Square where I always used to buy them.

Bake Cider Donuts

• 2 T butter (room temperature)
• 2 T vegetable oil
• 1/4 C granulated sugar
• 1/2 tspn salt
• 1 tspn ground cinnamon
• 1/4 tspn ground nutneg
• 1/8 tspn ground cloves
• 2 Tbsp apple cider
• 1 egg
• 1/8 tspn baking soda
• 1 tspn baking powder
• 1 1/4 C whole wheat flour
• 1/2 C milk

For the Glaze
• 1 C powdered sugar
• 1/2 tspn ground cinnamon
• 4 Tbsp apple cider

Preheat oven to 400 degrees. Coat donut pan(s) with cooking spray. With a mixer combine softened butter, oil, sugar, cinnamon, and cloves. Add in the cider and egg. In a separate bowl, whisk together flour, baking soda, and baking powder. Add milk. Gradually add the dry mixture to the wet and mix in between. Using either a piping bag with large tip or medium-sized storage baggie, pipe the batter into the donut forms. Bake mini donuts for 4 minutes, large donuts for 6. Place baked donuts on rack to cool entirely. Make the glaze by whisking powdered sugar, ground cinnamon, and apple cider until smooth. Once donuts are cool, dip either the tops or the entire donut into the glaze. Place on cooling rack over cookie sheet to drip and dry. Makes 24 mini or 12 large donuts.