Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a Dutch oven combine
Apple Cider (180 mL)
and
Apples (2)
. Bring the pot to medium-high heat, cover, and continue to cook for about 10 minutes.
Step 3
Remove the pot from the heat and allow the apples to cool completely. Once cooled add the apples to a blender and process until smooth.
Step 4
Next, in a large mixing bowl combine
All-Purpose Flour (220 g)
,
Baking Powder (4 g)
, baking
Baking Soda (2 g)
,
Ground Cinnamon (1 g)
,
Ground Nutmeg (1 g)
, and
Kosher Salt (3 g)
. In another large mixing bowl combine apple mixture,
Granulated Sugar (100 g)
,
Greek Yogurt (80 g)
,
Vegetable Oil (45 mL)
, and
Farmhouse Eggs® Large Brown Egg (1)
. Once combined add the wet ingredients to the dry ingredients. Stir until everything is well combined.
Step 5
Spray two 6-cavity doughnut pans with non-stick cooking spray. Spoon the batter into each cavity filling only 3/4 of the way full. Bake the doughnuts for about 10 to 12 minutes or until golden brown. Remove them from the oven and place on a wire rack to cool before glazing.
Step 6
To make the glaze, melt
Dark Chocolate Chips (85 g)
on high in microwave.
Step 7
Once melted add in the
Tahini (30 g)
,
Maple Syrup (15 mL)
, and
Bourbon (15 mL)
. Keep stirring. The glaze will become thick and that's okay. This is where you add a teaspoon of
Water (to taste)
to the glaze mixture until it’s glossy.
Step 8
Serve with the glaze spread over the doughnuts and enjoy!
