Sunday, November 2, 2014

Baked apple pie donuts

It's been way too long since I broke out the donut pan. I'm still sitting on a pile of apples from our apple-picking outing and was also getting bored with my humdrum breakfast routine. Enter these apple pie donuts.

I was jazzed about this recipe because it supposedly only made 4 donuts (I didn't have anybody to gift these to the day I made them, and I know that donuts get soggy after a day). Lo and behold, the recipe actually made 8. Oh well. I made these slightly healthier by using applesauce instead of butter and Greek yogurt instead of plain yogurt. And then I covered the donuts with glaze and sprinkles. Oops.

These donuts were fantastic right out of the oven. The texture was light and springy, and I enjoyed the apple flavor and fall spices that were baked into the donuts. If you want your donuts to have a more prominent fall flavor profile, you can make a maple glaze, cinnamon glaze, or even sprinkle with cinnamon and sugar. I'm sure these donuts would also taste amazing with some bacon on top off. Because sweet and salty = pure awesomeness.


Baked apple pie donuts
  • ¾ cup + 1 TBSP flour
  • ¼ cup whole wheat pastry flour
  • 1/3 cup + 1 TBSP sugar
  • 1 teaspoon baking powder
  • 1 teaspoon apple pie spice (I used 3/4 teaspoon cinnamon and 1/4 teaspoon nutmeg)
  • ½ teaspoon salt
  • 2 TBSP unsweetened applesauce
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup milk, scalded
  • 1 TBSP plain yogurt (I used Greek)
  • 1 medium or small apple, peeled and grated
Directions
Preheat your oven to 350 degrees F.

Generously grease a donut pan and set aside.

In a large bowl, whisk together the flours, sugar, baking powder, spices and salt. Set aside.

In a small bowl, mix together the applesauce, eggs and vanilla. Transfer to the large bowl and mix until incorporated.

Mix the scalded milk with the yogurt until combined. Gently fold into the large bowl until just combined - do not overmix. Fold in the grated apples.

Evenly distribute the batter into the donut pan and fill each well about 3/4 full.

Bake in your preheated oven for 7-10 minutes or until the donuts spring back when touched (mine baked for much longer - closer to 15 minutes). Allow the donuts to cool in the pan for about 5 minutes before flipping them over and cooling on a wire rack.

If desired, you can add a glaze. I used a simple confectioners sugar and milk glaze and added sprinkles on top.

Donuts are best the day they are made but can be stored in an airtight container at room temperature or in the refrigerator. They will start to get stale pretty quickly, so consume these within the next day if possible.

Yield: about 8 donuts

Source: Slightly adapted from Your Cup of Cake

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