Baked Cider Donuts

Cider Donuts:

2 Cups 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 Ground Nutmeg

1 Teaspoon Apple Cider Vinegar

1/2 Cup Dark Brown Sugar

1/2 Cup Apple Butter (No Sugar Added)

1/3 Cup Maple Syrup

1/3 Cup Apple Cider

1/3 Cup Vanilla Soy or Coconut Yogurt

3 Tablespoons Canola Oil

Vanilla Glaze:

1 Cup Confectioner’s sugar

1 Teaspoon Vanilla Extract

2 Tablespoons Plain Non-Dairy Milk

Preheat your oven to 375 degrees. Lightly grease a donut pan.

Bring together the dry ingredients in one bowl to start, combining the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set this bowl aside.

In a separate bowl, stir up the wet ingredients; the sugar, apple butter, maple syrup, apple cider, yogurt, oil, and vinegar. Add the dry ingredients into the wet and stir just to combine. Spoon the batter into your prepared donut pan, filling the indentations half-way to the top. Pop them into the oven and bake for 10 - 14 minutes, until the tops spring back when lightly touched.

While the donuts are baking, prepare the glaze by whisking together all of the ingredients in a shallow bowl.

Once baked, turn the donuts out onto a wire rack and let them sit for a minute or two, until they're cool enough to handle but still hot. Dip them into the glaze and let them completely finish cooling. If you want a thicker layer of glaze, either dip them a second time after the first coat has dried a bit, or wait for the donuts to cool completely before dipping.

Makes About 1 Dozen Donuts

©Hannah Kaminsky