Glazed Cinnamon Apple Donuts

By srumbel

This breakfast treat is a little bit better for you than those store bought donuts. Fresh apples and Greek yogurt are a nice way to balance out the butter and sugar that these donuts have in them. It’s all about moderation in what you are eating, right? These donuts are easy to mix up and bake first thing in the morning. Although, I am not a morning person, so who wants to join me in baking a fresh batch of donuts in the afternoon or evening?
from insidebrucrewlife.com

Ingredients

• For the Donuts
• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 2/3 cup Greek yogurt
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup apple cider
• 1 cup shredded Crunch Pak apples
• For the Glaze
• 1 cup powdered sugar
• 4 teaspoons apple cider
• cinnamon sugar

Preparation

Step 1

Beat the butter and sugar until creamy. Add the yogurt, egg, and vanilla and beat again.
Sift together the baking powder, baking soda, flour, cinnamon, and nutmeg. Add this alternately with the apple cider to the butter mixture. Stir in the shredded apples by hand.
Spoon the batter into a greased donut pan, filling the cavities only ½ full. Bake at 375 degrees for 10-12 minutes. Let cool in the donut pan for 2-3 minutes before removing to a wire rack. Cool completely.
Whisk together the powdered sugar and apple cider. Dip the tops of the cooled donuts in the glaze. Sprinkle with cinnamon sugar. Let set. Store in a loosely sealed container for 1-2 days. Makes 16 donuts.

Note: The glaze will start to soak into the donuts the longer they are stored. You can also double the glaze ingredients and dunk them a second time for better glaze coverage. If you do this, add the cinnamon sugar after the second round.