Greek Yogurt Apple Cider Donuts

About 1 hour
Amount of Servings
12 mini donuts

1 ½ cups apple cider

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon apple pie spice

½ cup granulate sugar

½ cup packed light brown sugar

4 tablespoons unsalted butter, melted

1 large egg, at room temperature

½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

1 teaspoon vanilla extract



1 cup 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 ½ cup. Cool for 10 minutes.
  2. Preheat oven to 375 degrees Fahrenheit. 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.
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