If you’re looking for something sweet and a little bit indulgent to bake this weekend, these donuts will do the trick. Technically, since they’re not fried, they’re not really donuts (should we call them fauxnuts? Probably not), but they’re circular, with a hole in the middle, so they come pretty close.

I made both a mini version and a regular-size version. The mini ones are dangerously addictive. My stomach doesn’t do too well with fried foods, so I can eat far more of these than I could of actual donuts. I probably shouldn’t admit how many donuts versus how much real food I ate today–the ratio isn’t in my favor. So if you bake these, make sure you have plenty of people to share them with.

Baked Apple Cider Donuts

Recipe adapted from here.
makes about 8 regular-size donuts, depending on the size of your donut pan

2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 egg
2/3 cup brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1/3 cup honey
1/3 cup spiced apple cider
1/3 cup greek yogurt yogurt
2 tablespoons canola oil (plus a little extra for greasing your donut pan)
powdered sugar for garnish

Preheat oven to 400°F and grease your donut pan(s).

In a large mixing bowl or a sifter, combine the flour, baking powder, baking soda, salt and cinnamon. In another large bowl, whisk together the remaining ingredients (these are all your wet ingredients). Sift or stir the dry ingredients into the wet ingredient mixture and stir until just incorporated. Don’t over-mix! A few lumps are okay; they won’t show in the final product.

Spoon the batter into each donut mold until about 3/4 full. Don’t overfill–if you do, your donuts won’t have holes. Bake for approximately 12 minutes for large donuts, or 8-10 minutes for mini ones. Cool on a wire rack. Dust with powdered sugar and/or cinnamon.