BAKED APPLE BUTTER DONUTS

I’ve been looking at this recipe for months now, and finally decided to give them a try…..boy, am I glad I did! They are soft, full of the flavors of FALL, and just plain fantastic! The best thing about them, THEY’RE EASY! It does require donut pans though, and I don’t think they’ll be as fun to make without them. I’m sure you could make them as mini muffins, but I highly recommend buying a couple of really cheap donut pans.

All the flavors of FALL in one bite.....Mmmm!

All the flavors of FALL in one bite…..Mmmm!

DONUTS:

4 Cups All Purpose Flour
2 Tbsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
4 tsp Pumpkin Pie Spice
1/2 cup Apple Butter
1 cup Apple Cider
1/2 cup Brown Sugar
1 cup Sugar
4 Tbsp Unsalted Butter, melted
2 Eggs
2 tsp Vanilla

GLAZE:

2 cups Powdered Sugar
1 tsp Pumpkin pie spice
1/2 tsp. Orange zest (DO NOT omit)
4 – 6 Tbsp Apple Cider

 

In a small bowl, combine the first 5 ingredients, mix them thoroughly and set it aside.

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Now, in a larger bowl, combine the remaining 7 ingredients.

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Using a hand mixer, whisk these together until smooth.

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Add the dry ingredients into the bowl of wet ingredients, and combine well until smooth.  A soft batter will form, but will be slightly stiff. (as pictured)

This is the consistency of the donut batter…..

 

 

 

 

 

 

 

 

 

 

 

 

Now, take a 1 gallon ziploc bag and place one corner into a bowl of some sort, (as pictured)

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The side view…..

 

The top view

The top view

 

 

 

Scoop up half of the batter, and add it to the inside of the ziploc bag.  Squeeze out all the air and guide the batter down to the corner point of the bag.  Using a pair of kitchen shears, SNIP A SMALL portion off from the corner of the, being careful because once it’s snipped the batter will start oozing out.  Fill the donut pans 3/4 full with the batter.

 

Squeeze into the well of the donut pan, filling 3/4 full....

Squeeze into the well of the donut pan, filling 3/4 full….

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Once all the donut pans have been filled, you’ll want to give it a good TAP onto the counter to remove any air bubbles left from being extruded.  Bake them in a preheated 350 degree oven for about 12 – 15 minutes.  Start checking them around 10 minutes though.  They should spring back when done.

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While the donuts are baking, start preparing the SIMPLE but oh so yummy glaze.  To a small bowl, combine all of the ingredients for the glaze.  Start with 4 tablespoons of the apple cider and then add more tablespoons of apple cider as needed for a good consistency.  Cover and set this aside until donuts are done baking.

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Please do not omit the orange zest, it does bring the glaze to a different level….

Add more apple cider to achieve the desired glazing consistency....

Add more apple cider to achieve the desired glazing consistency….

 

 

 

 

 

 

 

 

 

 

 

 

 

Once donuts have come out of the oven, allow to cool just until you’re able to handle them without burning yourself.  Dip the top sides down into the glaze and allow to drain on a cooling rack until the glaze has dried somewhat.

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Allow them to drain on a cooling rack which give the glaze some time to dry.  SERVE & ENJOY!

Donuts draining on a cooling rack, allowing excess glaze to fall off.

Donuts draining on a cooling rack, allowing excess glaze to fall off.

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