Apple Donuts

So I was in the mood to bake… Ha Ha, when am I not? :-) … Going over my “Things To Bake” list, I realized that there was nothing on it I actually wanted to bake (at least not right then). I was stumped.

Cake? That was last week… Cookies? Boring… Zucchini Bread? Takes too long… Donuts?… Hey! Donuts! There’s something I hadn’t made in ages.

Last time, I made Pumpkin Donuts, coated in cinnamon sugar. To keep things interesting, this time I decided on apple, topped with a cinnamon-caramel icing… I was going for apple pie donuts. They tasted nothing like apple pie, but were still delicious with a similar texture to an old fashioned… Definitely glad I decided on donuts :-)

 

 

 

 

Apple Donuts

1 cup All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Cinnamon

1/8 tsp Nutmeg

1/2 tsp Salt

1/3 cup Brown Sugar

6 tbsp Non-Dairy Milk

6 tbsp Applesauce

2 tbsp Canola Oil

1/2 tsp Vanilla

1 Small Apple, peeled, cored, and finely diced

 

Preheat oven to 350°F and lightly grease donut pan.

Stir together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

Blend together the sugar, milk, applesauce, oil, and vanilla until thoroughly combined. Add to the dry ingredients and blend until just combined. Stir in apple.

Fill each donut well 3/4 full. Bake for 6 – 10 minutes, until donuts are golden and spring back when lightly pressed. Allow to cool in pan for 5 minutes before transferring to rack. Cool completely before icing.

Makes 6 donuts

 

Cinnamon-Caramel Icing

3/4 cup Icing Sugar

1/2 tsp Cinnamon

1/2 tsp Caramel Extract (Vanilla can be substituted)

1 tbsp Non-Dairy Milk

 

Stir all ingredients until smooth (the mixture should be very thick).

 

 

14 thoughts on “Apple Donuts

    • Working with yeast can take a little practice… Personally, I love the texture a nicely raised dough, but usually don’t have the patients to make it myself… (When it comes to food) I’m all about the instant gratification :-)

  1. These look so good. My mouth opened when I saw the picture in salivation. Do you think you could make them without donut pans?
    Kate

    • You know, this batter is thick enough that I bet it would hold it’s shape. You could try piping it into donut shapes onto a prepared baking sheet. Just keep in mind that the bottoms will be flat (if presentation is an issue)… If you give it a try, let me know how things worked out.

  2. Pingback: Chocolate Donuts « The Misfit Baker

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