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Sunday, October 27, 2013

Baked Apple Cider Donuts with Pumpkin Butter Glaze


Last week, when I was getting a few groceries, I noticed some apple cider on sale. So, I picked up a jug, with the intention of making donuts. Fast forward through a week that was beyond hectic and I still hadn't made my donuts. To make matters worse, Hubby was quickly going through the apple cider. If I wanted to make the donuts, I had to act fast. So today, was baking day. It was rainy, windy and cold, so I figured baking all day way a sure fire way for all of us to stay toasty. Plus the kids were planning on watching Halloween movies all day and after a few hours, I loose interest, LOL.


I love making baked donuts. They are so much easier and less time consuming than fried donuts. Sure fried donuts taste sinful, but a good baked donut can be just as good, if not better. Like these donuts. They are light, moist and airy soft. I decided to go with a pumpkin butter glaze, since my mother in law had brought me a jar, from Trader Joes. I tasted it and knew it would go perfectly with the donuts. The house smells heavenly and the donuts are fabulous. What more can you ask for, on a cold and rainy fall evening?



Baked Apple Cider Donuts with Pumpkin Butter Glaze
printable version
       
    1 C flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp cinnamon
    1/8 tsp nutmeg
    1/8 tsp allspice
    1/2 tsp salt
    1/4 C honey
    1/4 C apple cider
    1/4 C sour cream
    1 Tbsp canola oil
    1 tsp vanilla extract

GLAZE

    1 1/2 C powdered sugar
    1 1/2 Tbs pumpkin butter
    2 Tbs apple cider


Preheat the oven to 350 degrees F. Generously grease a donut pan and set aside.

In a bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Measure the apple cider in a large measuring cup. Whisk in the honey, apple cider, sour cream, oil, and vanilla extract. Add wet ingredients to dry; mixing until just combined.
 
Spoon batter into a large zip top bag, snip the end and pipe batter into the prepared doughnut pan, filling each mold about 3/4 full. Bake for 8-10 minutes; until donuts spring back when gently pressed. Let donuts cool in pan for a few minutes before transferring onto a cooling rack. Cool completely.

Whisk together powdered sugar, pumpkin butter and apple cider in a small shallow bowl. Dip the tops of each cooled donut into the glaze. Place onto cooling rack once again, to let the glaze harden.