Monday, November 12, 2012

Baked Apple Cider Doughnuts

Ever since moving to the state of New York, I've noticed a few differences in the types of foods offered to the masses. In California, importance is placed on fresh fruits and coastal Mexican food. Whereas in New York I noticed high quality pizza, black and white cookies, and apple cider doughnuts.

As great as these doughnuts taste, they're far from healthy. My husband absolutely loves them, but as usual, continues to complain about his cholesterol.  That's when I noticed I had a never used mini doughnut pan in my kitchen. These little molds are great for making baked doughnuts. So with that in hand, I embarked on a healthy(ish) doughnut project.

These are a great breakfast item or any time snack. My husband gobbled them up in 2 days.

Baked Apple Cider Doughnuts


1 tbsp. unsalted softened butter
3 tbsp. unsweetened applesauce
1/4 cup sugar
1 egg, beaten or 1 serving egg beater
1/2 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup lowfat milk
2 tbsp. apple cider
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder (fresh is best!)
1/2 tsp. salt

3/4 cup sugar
1/2 cup apple cider
1/2 tsp. cinnamon


Step 1: Preheat oven to 325 degrees and spray doughnut pan with cooking spray
Step 2: Cream butter, applesauce, sugar, and then add cider and egg and beat again
Step 3: Add in flour, salt, baking powder, spices, and milk in small batches, and spoon batter in doughnut pan, not filling completely to the top
Step 4: Bake 12-15 minutes and flip over onto cooling rack
Step 5: Bring sugar and cider for glaze to boil on medium heat, stirring regularly. The mix should reduce significantly
Step 6: Stir in cinnamon and glaze over doughnuts


  1. We have been brewing our own Cider. I am going to try this with our home brew cider in a week or so when it is ready. Let you know how it goes!

  2. Yes! Let me know! BTW, I think a better glaze would be a mix of powdered sugar and cider