Sunday, September 30, 2012

Mini Apple Cider Donuts

I'm sure I've talked about it many times before but I LOVE fall. I love everything about it. Here are 5 things I'm loving about this month:

1. Taking walks at ANY time of the day, not just when it gets dark because that's the only time you can go outside without melting.
2. LEAVES! The leaves are just starting to change down here in Salt Lake but if you drive up any canyon, the leaves are all sorts of Fall colors! And in just a couple of weeks, I'll be heading "home" to upstate New York where the leaves are practically legendary. Seriously, Utah wins weather-wise for every other season, but it's got nothing on New York in the fall.
3. Fall weather fashion: tights, boots, sweaters (which means I can eat more cake like this because I'm wearing sweaters like this).

4. A lot of wonderful things happen in October. This year (today, actually), my parents' 29th wedding anniversary (awww), Halloween--which I've always loved--and, my birthday. Which I don't love due to the whole getting older thing, but usually get to spend with my wonderful friends, and that is something to be thankful for.
5. Fall flavors. As much as I'm going to miss all of the fresh berries and other produce of summer, there's something about the crispness of the air that makes me crave all things spiced. Which brings me to this recipe for mini apple cider donuts:

These donuts have all of the wonderful flavors of fall (try to find fresh apple cider if you can get it locally!) in a tiny and adorable little bite. Bonus: they're easy peasy to make and can be made vegan super easily. So welcome Fall, with a handful of the sticky and sweet little donuts.

Mini Apple Cider Donuts
makes about 4 dozen mini donuts or 1 dozen standard donuts

1/3 cup butter, melted (or coconut oil if you want them to be vegan)
1 cup sugar
1 cup gluten-free all-purpose flour
1/2 cup white rice flour
1/2 cup almond meal/flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1 teaspoon cinnamon
2 tablespoons vanilla
1/4 cup apple cider

1 cup apple cider
1/2 cup powdered sugar

Preheat oven to 325 degrees F. Grease 48 mini muffin molds or 12 standard ones.

In a medium mixing bowl, stir together all donut ingredients until fully combined. Portion batter into prepared donut pans (this is most easily done by piping it through a bag), filling each mold about 2/3 full. Bake about 10-12 minutes (or about 20 for larger donuts), until the donuts spring back when poked. Remove from oven, waiting about 5 minutes before glazing.

For the glaze, bring apple cider to a boil over high heat in a small saucepan. Reduce heat to medium and cook until cider is reduced to about 1/4 cup. Remove from heat and whisk in powdered sugar. Allow it to cool before glazing the donuts.

To glaze the donuts, place donuts on a cooling rack over a pan and pour glaze over them, coating them well. Allow glaze to set before serving.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.