Yoghurt Apple Cider Donut

60 minutes
12 mini donuts

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

  1. 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.
  2. Preheat oven to 190 degrees Celsius. Grease a donut pan with cooking spray. Set aside.
  3. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and apple pie spice.
  4. In a separate bowl, whisk together reduced apple cider, sugar, brown sugar, butter, egg, yogurt, and vanilla extract. Be careful not to overmix.
  5. Pour the egg mixture into the flour mixture and combine until smooth.
  6. 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.
  7. 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.
  8. Cool on a wire rack for 2-3 minutes.
  9. In a medium bowl, combine sugar, ground cinnamon, and apple spice.
  10. Lightly coat the donuts with melted butter and dip them into the cinnamon sugar mixture and serve warm.