September 21, 2021

 Ingredients - 
1/3 cup (67g) vegetable oil
3 large eggs
1 1/4 cups (248g) granulated sugar
1 cup (255g) applesauce, unsweetened preferred
1/4 cup (85g) boiled cider; or 6 tablespoons (85g) additional applesauce
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 teaspoons baking powder
2 cups (240g) all-purpose flour


Maple glaze - 

1 1/2 cups confection sugar

3 tablespoon maple sugar

3/4 teaspoon maple flavor, optional for enhanced flavor

pinch of salt

2 tablespoons milk or 1 tablespoon heavy cream, just enough to make glaze spreadable


Instructions - 

  • Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
  • Beat together the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.
  • Add the flour, stirring just until smooth.
  • Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
  • Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
  • Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.
  • While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops with sugar. Allow the doughnuts or muffins to cool completely before glazing.
  • To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.
  • Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.