Ingredients
3 cups (750 ml) powdered sugar
½ teaspoon (2 ml) vanilla extract
¼ cup (50 ml) buttermilk
1 large (59 ml) egg
3 tablespoons (45 ml) vegetable shortening
1/3 cup (75 ml) granulated sugar
1/8 teaspoon (0.5 ml) baking soda
1/8 teaspoon (0.5 ml) ground nutmeg
½ teaspoon (2 ml) ground cinnamon
½ teaspoon (2 ml) kosher salt
2 teaspoons (10 ml) baking powder
1-¾ cups (425 ml) all-purpose flour
1 cup (250 ml) apple cider, divided
1 medium (202 g) unpeeled red apple, cored, chopped
Step by step
Combine apples and ¾ cup apple cider in medium saucepan; cover. Cook over medium heat 8 minutes or until softened. Uncover and continue cooking 5 minutes or until apples are tender and cider is almost completely reduced. Purée mixture with an immersion blender or in food processor until smooth. Measure the sauce; you should have ½ cup. If you have more, return to saucepan and continue cooking until reduced to ½ cup. Let cool slightly.
Preheat oven to 350°F.Combine flour, baking powder, salt, spices and baking soda in medium bowl; set aside.
Add granulated sugar and shortening to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beaterto mixer. Turn to Speed 4 and beat until mixture is light and fluffy. Turn to Speed 1 and gradually add egg and apple mixture.Continuing on Speed 1, add half the flour mixture, buttermilk and vanilla. After the liquid is fully incorporated, add remaining flour mixture. Mix 1 minute. The mixture will be sticky.
Spray two 6-cavity full-sized doughnut baking pans generously with vegetable pan spray. Spoon ¼ cup batter into each cavity. Recipe will yield 9 doughnuts.Bake 12 to 15 minutes or until toothpick inserted in doughnuts comes out clean. Reserve in pan.
Add remaining ¼ cup apple cider to small saucepan and bring to a simmer on medium heat. Transfer to medium bowl and whisk in powdered sugar until smooth.Dip each warm donut in the glaze, turning it with a fork. Transfer to cooling rack set on top of a baking sheet and let stand until glaze has set.