Ingredients:

• 2 cups gluten-free biscuit/baking mix
• 3/4 cup sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1.5 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• 1/2 warm water (110-115 degrees)
• 6 Tablespoons butter, melted
• 1/4 cup unsweetened applesauce
• 1 Tablespoon vanilla extract
• For Glaze
• 1 cup apple cider or juice
• 1 Tablespoon butter, softened
• 2/3 to 3/4 cup confectioners’ sugar

Directions:

• In a large bowl mix the first 8 ingredients.
• In another bowl whisk the water, butter, applesauce and vanilla until blended.
• Add to the dry ingredients, stir until blended
• Cover and let rest for 10 minutes.
• Cut a small hole in the corner of a food safe plastic bag, fill with batter. Pipe into a 6 cavity doughnut pan coated in cooking spray. Filling cavities three-fourths full
• Bake at 325° for 11-14 minutes or until golden brown.
• Cool for 5 minutes before removing from pan to wire rack. Repeat with remaining batter
• For glaze – in a small sauce pan, bring apple cider to a boil, cook until liquid is reduced to 3 Tbsp.. Transfer to a small bowl, stir in butter until melted. Stir in enough confectioners’ sugar to reach glaze consistency.
• Dip each donut halfway, allowing excess to drip off.
• Place on wire rack. Let stand until set.

yield 10 doughnuts