I know, it's not anywhere close to fall where apple cider is a "thing." The beauty of this recipe? No cider or reduction time needed! I used a good amount of applesauce (which doubles as my binder and provides moisture for this baked good) and cider vinegar to boost flavor. Adding plenty of spice to give it all the scent of a cider house donut, with this recipe you can make authentic tasting baked donuts at home with a lot less time, and you can make them year round!
Why the dipping sauce instead of glaze? For ease of storing! Many times donut glaze tends to "melt" and make my cake donuts soggy. With kids in the house, that just won't do. I solve this problem by creating a dipping sauce that goes incredibly well with the donuts (if you like peanut butter apples, I got you!) and can ensure any leftovers taste just as good later as they did on Day 1.
Sustainability Spotlight: Apple cider vinegar is made with crushed apples which have been distilled and then fermented. While I'm using it in my kitchen to help the reaction in my baked good with the baking powder & soda, I usually buy in bulk. Why? Because it can also be good for removing chemicals from your home and making "at home" cleaning agents. I'm doubling up on my use of this ingredient for food and cleaning at home. There are antibacterial properties in apple cider vinegar which not only promote health when consumed, but also can help you maintain a healthy kitchen! A few more ideas can be found at One Green Planet.
Ingredients:
Dry Ingredients:
1 cup all purpose (AP) flour
1/3 cup brown rice flour
1/3 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp apple pie spice
1 tsp ground cinnamon
1/2 tsp salt
Wet Ingredients:
1 cup applesauce (unsweetened)
1/2 cup oat milk
2 tbsp avocado oil
2 tbsp cider vinegar
1 tsp vanilla paste
Maple-Peanut Butter Dipping Sauce:
2 tbsp peanut butter
1 tbsp apple sauce
3 tbsp maple syrup
1/2 tsp apple pie spice
Directions:
Whisk all dry ingredients in a medium bowl
Whisk all wet ingredients in a small bowl (or large 4-cup measuring cup)
Add wet ingredients to dry ingredients and stir until incorporated; do not over-mix - just until moist.
Pre-heat oven to 375 degrees F (convection setting if you have it)
Coat 2 donut pans (this recipe makes one dozen donuts; most pans are 6 donuts each) lightly with cooking spray. Fill each donut well with ~2 tbsp of batter (I just use a large serving spoon; two generous scoops fill each well).
Slide pans into oven on middle rack, and bake for ~12-15 minutes or until the donuts are slightly brown in color and springy to the touch.
Meanwhile, make dipping sauce by combining all dipping sauce ingredients in a small bowl (pro tip, to mix easier, I microwaved for ~10 seconds).
Once the donuts are done, set pans on a cooling rack for 5 minutes to cool. Donuts should come out of pans easily with a quick tap on the bottom when inverted.
Serve donuts warm with dipping sauce.
With love & hope for a better future for all of us - Jamie