The other day I had a craving for some apple donuts from a nearby orchard, but because time wasn’t on my side, I decided to make my own (welcome to my world). After all, it is fall and you simply cannot go through fall without baking something with pumpkins or apples. That’s illegal in the Baker’s Handbook, isn’t it? In my search for the perfect apple donut, I happened upon this recipe from The Cake Blog. I prefer baked donuts to fried, well, because this saves on the calories and I can at sleep at night knowing my kids are indulging in a healthier version. There is just something about making your own and knowing the ingredients are fresh without preservatives. If only the entire world felt this way, but I digress.
We don’t drink milk in our house so I used almond milk in place of the buttermilk and added apple cider vinegar to curd the milk like buttermilk. I have yet to find a good egg replacement so I left eggs in the recipe. Feel free to modify as you like. I wasn’t expecting to post this recipe but I received a lot of inquires and requests for it, so I decided to post it. Unfortunately I didn’t capture the step-by-step but you get the idea.
What you will need:
Donut pan – I think I purchased this one on Amazon, but I have included the link.
Mixer – I LOVE my KitchenAid mixer but you can also make these with just a bowl and wooden spoon.
(Recipe makes approximately 22 donuts and takes about 45 minutes)
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoon salt
½ teaspoon baking soda
1 1/2 tablespoon ground cinnamon (I grated my cinnamon by hand)
¼ teaspoon ground nutmeg (I didn’t have any, so I didn’t use any)
¼ cup unsalted butter, melted and cooled
½ cup raw sugar (see note below regarding applesauce)
½ cup Almond “butter” milk (I added a splash of apple cider vinegar to curd the almond milk. Do this at the start so it can curd while you are prepping)
1 cup unsweetened applesauce, from jar (we only had sweetened so I decreased my sugar to ½ cup)
1 1/2 cup fresh apple, peeled and grated (grating was a challenge for us so we peeled and chopped the apples up finely)
For the Coating:
You can use unsweetened applesauce OR melted butter. We used melted butter and brushed on a light coating so the sugar sticks.
1 cup raw sugar
1 tablespoon ground cinnamon
1. Preheat oven to 375.
2. In your large bowl or mixer, whisk together flour, baking powder, salt, baking soda, and cinnamon. If you chose to use nutmeg it should be added in this step.
3. In another large bowl, stir together melted butter, eggs, sugar, whichever buttermilk you use and applesauce. Stir in the fresh apple.
4. Slowly add 1/3 of the flour mixture to the egg mixture. If you are using your Kitchen Aid mixer, you will want to change attachments from the wire whisk to the flatter beater one. Mix it together. Add another 1/3 of flour mixture and allow the mix to be combined evenly. Add last remaining flour mixture and mix until combined.
5. Add oil to a paper towel and wipe down the donut tray to ensure the donuts don’t stick. Use an ice cream scooper to scoop batter into a large ziplock bag. Cut the tip of one of the the corners off and squeeze batter into the donut pan. Fill each cavity 2/3 to ¾ of the way full (I found this is about 2 revolutions around in a circle. Make sure there is no batter in the middle and use your hand to tap the bottom of the pan to ensure the batter is evenly distributed in the pan. Bake at 375 for 14 minutes (you can bake for 12 but 14 was the magic number for me). Let cool 5 minutes before removing from pan. Use a fork to gently remove the donuts from the pan.
6. For the coating, combine sugar and cinnamon in a bowl. You can use nutmeg here too. Using a pastry brush, cover each donut with a light coating of applesauce, or alternatively, dip quickly into melted butter. Then dip into cinnamon sugar and toss to coat. Let cool completely before eating, if possible. A second dip into the cinnamon sugar creates an extra crunchy coating.