milk free egg free baked apple cider donuts
I've been reading about apple cider donuts for years but have never had the pleasure of tasting one. Each time I've been at an orchard or pumpkin patch where they're selling them, James is with me. It would take all the fun out of the treat to eat it in front of him.
One of the good things last weekend was making these donuts. I used my mini donut pan but you could also use a mini muffin pan (filling only half full) for a donut hole type of treat. They are so cute and tasty! We loved them with coffee and they were great for whipping at each other's heads while arguing. (ha! kidding.)
apple cider donuts
2 c flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
1 t cinnamon + 1 t apple pie spice (or 2 t cinnamon)
1 T powdered soy milk + 1 T cornstarch + 2 T apple cider (or egg replacer of your choice for one egg, or simply an egg if you go that route)
2/3 c packed brown sugar
1/2 c applesauce
1/3 c pure maple syrup
1 c apple cider
1/3 c soy yogurt, plain or vanilla
3 tablespoons vegetable oil
Preheat oven to 400 degrees. Spray mini donut pan with cooking spray
Gently heat apple cider in small saucepan over medium or medium low heat until reduced to 1/3 cup. (about 20 to 30 mins)
Whisk together dry ingredients. In another bowl, whisk together egg replacer, brown sugar, applesauce, maple syrup, reduced cider, yogurt, and oil. Add dry ingredients to wet and stir until combined. Using a spoon or pastry bag (or a ziploc with the corner cut), fill each cavity of the donut pan half-way. Bake for 8 to 10 minutes, or until the tops spring back when touched lightly. (mine were done at 8 minutes) Let donuts cool for five minutes before turning them onto a rack. Clean the donut pan and re-spray it for each batch. Yields roughly 48 mini donuts.
You can roll these in a mixture of 1 cup granulated sugar and 1.5t cinnamon or glaze them with a simple glaze of 1 cup powdered sugar mixed with 2 T apple cider.
(recipe adapted from this one)