Preheat oven to 350 degrees F (175 degrees C).
In a Dutch oven combine
Apple Cider (3/4 cup)
. Bring the pot to medium-high heat, cover, and continue to cook for about 10 minutes.
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.
Next, in a large mixing bowl combine
All-Purpose Flour (1 3/4 cups)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/2 tsp)
Kosher Salt (1/2 tsp)
. In another large mixing bowl combine apple mixture,
Granulated Sugar (1/2 cup)
Greek Yogurt (1/3 cup)
Vegetable Oil (3 Tbsp)
Large Egg (1)
. Once combined add the wet ingredients to the dry ingredients. Stir until everything is well combined.
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.
To make the glaze, melt
Dark Chocolate Chips (1/2 cup)
on high in microwave.
Once melted add in the
Tahini (2 Tbsp)
Maple Syrup (1 Tbsp)
Bourbon (1 Tbsp)
. 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.
Serve with the glaze spread over the doughnuts and enjoy!