Harvest Bliss Baked Apple Cider Donuts

Ingredients

Dry Ingredients

• 1 ¼ cups all‑purpose flour
• ¾ cup whole‑wheat pastry flour
• ½ cup light brown sugar, packed
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Wet Ingredients

• ¾ cup apple cider (preferably fresh‑pressed)
• ¼ cup unsweetened applesauce
• 1 large egg, room temperature
• 2 tablespoons melted unsalted butter
• 1 teaspoon pure vanilla extract

Glaze & Topping

• 1 cup powdered sugar, sifted
• 2 tablespoons apple cider (for glaze)
• ¼ teaspoon ground cinnamon (optional)

Instructions

Combining & Filling the Pan

1. Mix Wet into Dry. Create a well in the center of the dry mixture and pour in the wet ingredients. Gently fold with a spatula until just combined; a few streaks of flour are okay. Over‑mixing develops gluten, which can make the donuts tough instead of fluffy.
2. Transfer to Donut Pan. Using a medium‑sized ice‑cream scoop or a spoon, fill each donut cavity about three‑quarters full. The batter will rise during baking, so leaving space prevents overflow and ensures a uniform dome shape.
3. Bake to Perfection. Slide the pan onto the middle rack and bake for 12–14 minutes, or until a toothpick inserted into the side of a donut comes out clean and the tops are lightly golden. The interior should be springy to the touch.
4. Cool Slightly. Allow the donuts to rest in the pan for 3 minutes; this helps them firm up enough to release without breaking. Then gently pop them onto a wire rack to cool completely before glazing.