Or more accurately, Thank God It’s the Friday after Fauschnaut Day. As per usual, I’m a day (or three) late and a recipe short. Though the “official” Fauschnaut itself is essentially a potato-based donut served dripping with a sticky, dark corn syrup, or showered in cinnamon sugar, in the free-wheeling spirit of Fat Tuesday, I figured that a slight deviation from tradition might be acceptable. Especially when the results are so delicious, and much less greasy, who could argue otherwise? Sure, the parties and celebrations may be long over, but considering that fact that these donuts are actually baked and not fried, they’re not such a sinful option even as we enter the more austere days of lent.
Originally destined for the pages of Vegan Desserts, but bumped in the final revision not out of distaste, but in favor of a more decadent, over-the-top rendition, these are more suitable treats for the everyday sort of indulgence.
If you don’t have a donut pan kicking around in your kitchen, you can also bake off the batter in a mini muffin pan to make something more akin to donut holes.
Baked Cider Donuts
Cider Donuts:
2 Cups All Purpose Flour
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Apple Cider Vinegar
1/2 Cup Dark Brown Sugar
1/2 Cup Apple Butter (No Sugar Added)
1/3 Cup Maple Syrup
1/3 Cup Apple Cider
1/3 Cup Vanilla Soy or Coconut Yogurt
3 Tablespoons Canola Oil
Vanilla Glaze:
1 Cup Confectioner’s sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Plain Non-Dairy Milk
Preheat your oven to 375 degrees. Lightly grease a donut pan.
Bring together the dry ingredients in one bowl to start, combining the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set this bowl aside.
In a separate bowl, stir up the wet ingredients; the sugar, apple butter, maple syrup, apple cider, yogurt, oil, and vinegar. Add the dry ingredients into the wet and stir just to combine. Spoon the batter into your prepared donut pan, filling the indentations half-way to the top. Pop them into the oven and bake for 10 – 14 minutes, until the tops spring back when lightly touched.
While the donuts are baking, prepare the glaze by whisking together all of the ingredients in a shallow bowl.
Once baked, turn the donuts out onto a wire rack and let them sit for a minute or two, until they’re cool enough to handle but still hot. Dip them into the glaze and let them completely finish cooling. If you want a thicker layer of glaze, either dip them a second time after the first coat has dried a bit, or wait for the donuts to cool completely before dipping.
Makes About 1 Dozen Donuts