350 ml cups apple cider
250 g all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon apple pie spice
100 g granulate sugar
100 g packed light brown sugar
4 tablespoons unsalted butter, melted
1 large egg, at room temperature
85 g FAGE Total 0%, 2%, 5%
1 teaspoon vanilla extract
200 g granulated sugar
2 teaspoons ground cinnamon
½ teaspoon apple pie spice
5 tablespoons butter, melted
- Heat apple cider in a saucepan over low heat to reduce for about 25-30 minutes, stirring occasionally. Cook down the cider to yield about 115 ml. Cool for 10 minutes.
- Preheat oven to 190 degrees Celsius. Grease a donut pan with cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and apple pie spice.
- In a separate bowl, whisk together reduced apple cider, sugar, brown sugar, butter, egg, yogurt, and vanilla extract. Be careful not to overmix.
- Pour the egg mixture into the flour mixture and combine until smooth.
- Place the mixture into a sealable plastic bag and cut a corner to make a piping bag. Pipe the mixture into each donut hole about ¾ ways up the well.
- Bake for 10-12 minutes or until the tops are lightly brown. Press the top of the donut and if it bounces back, it is done.
- Cool on a wire rack for 2-3 minutes.
- In a medium bowl, combine sugar, ground cinnamon, and apple spice.
- Lightly coat the donuts with melted butter and dip them into the cinnamon sugar mixture and serve warm.