Apple Cider Doughnuts with Apple Sauce
Apple Cider Doughnuts were something I had never attempted to make on my own because for some reason I had convinced myself that they were too complicated or too unhealthy. Turns out, I was wrong.
Every recipe I searched for online didn't contain actual APPLES, and I wanted my doughnuts to be full of apple flavor, soft, and chewy. I also wanted to focus on bringing out all of the amazing fall spices to complement the apple flavor.
In this recipe, I made my own homemade apple sauce by boiling and mashing one peeled apple. Obviously you could use store-bought apple sauce, but you will want to make sure it doesn't contain any sugar, otherwise these doughnuts will be too sweet.
Make sure that you boil your apple cider and then bring it to a simmer to get it reduced down to a much stronger, thicker and more flavorful cider. Skipping this step will probably leave you with less apple cider flavor, which is kind of the whole point of these doughnuts!
Important to note: I developed this recipe using Young Living Vitality essential oils, which are my favorite way to add spices to my recipes. If you have never cooked with essential oils before, please make sure you are ONLY using Young Living Vitality, otherwise I can't promise these will turn out well. You can order oils here. Also, ingesting oils that are not meant for consumption is dangerous, so please don't just grab any old oil.
APPLE CIDER DOUGHNUTS
1/2 cup reduced apple cider (directions below)
2 cups all-purpose organic flour (or flour alternative)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon organic cinnamon
1 drop Cardamom Vitality essential oil
1 drop Nutmeg Vitality essential oil
1/4 teaspoon Redmond real salt
2 tbsp unsalted butter, melted
1 large pasture-raised egg
1/4 cup brown sugar or maple syrup
1/4 cup apple sauce
1/2 cup coconut sugar
1/2 cup organic whole milk or nut milk
1 teaspoon organic vanilla extract
1 cup granulated sugar or other granulated sweetener
3/4 teaspoon organic cinnamon
1/2 stick organic butter, melted
Reduce the apple cider: Simmer the apple cider in a small saucepan over low heat until you're left with 1/2 cup.
Preheat oven to 350°F and spray doughnut pan with ghee spray.
Whisk the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, sweeteners, apple sauce and vanilla extract together. Measure out the milk into a measuring cup. Add in the drops of essential oils to the milk, and let sit for a minute. Add the milk with the spices into the wet ingredients and combine. Pour wet mixture into the dry ingredients, add the apple cider, and whisk everything together until smooth and combined.
Spoon the batter into the donut mold no more than halfway.
Bake for 10 minutes or until slightly browned. If you poke the doughnut and it is bouncy to the touch, it's done. Remove from pan and set on wire rack.
Let doughnuts cool for about 5 minutes on a wire rack. Meanwhile, combine the granulated sugar and cinnamon in a small low bowl. Dunk both sides of each doughnut in the melted butter, then roll into the sugar and cinnamon combo.
These are best served right away, still slightly warm. They won't keep for more than 2 days in a glass container with a lid. Enjoy!