The other day I had a chance to recipe test and decided on baked apple donuts. I was really looking forward to spending some time in the kitchen among the sweet smell of sugar and cinnamon. I put the kids upstairs for nap/quiet time and got to baking quick. I hit a couple of roadblocks like having to run to the store after realizing I ran out of sugar, and trying to calm down a cranky toddler after a shortened naptime, but I made it.
By the time I finished, the kitchen was a disaster. The table I normally shoot my pictures on was in the middle of our living room, and it felt like I was running all over the place. Pure chaos!! It was all soooooooo worth it though. After taking just one bite, the hurdles and craziness melted away. Don’t worry, the rest of the family reaped the benefits of my little afternoon activity too.
To bake these apple donuts, I use donut molds I bought a few years ago. You can find them here if you’re interested. They aren’t very expensive and pretty small and thin, which makes them easy to store.
I made these apple donuts about a week ago, so I used some Gala apples I had in the fridge. You can use any type of semi-sweet or sweet apples for this recipe. I am happy to report that we did go apple picking yesterday, and it was so wonderful. We now have four full bags of apples waiting to be eaten, so I’m thinking another batch of donuts will just have to do.
Tis the apple season! If you end up making them, don’t forget to tag #marinamakeseats.
Baked Apple Donuts
Makes 12 donuts
- 2 1/4 cups of cake flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup of light brown sugar
- 5 tablespoons of unsalted butter, melted
- 2 eggs
- 1 cup of buttermilk
- 1 cup of peeled, shredded red apple (I use a cheese grater to shred the apples)
Cinnamon and Sugar Topping
- 6 tablespoons of melted butter
- 1/2 cup plus one tablespoon of granulated
- 2 tablespoons of cinnamon
Preheat the oven to 350 degrees.
Combine the flour, salt and baking powder in a medium bowl and set aside. In a large bowl, whisk together the sugar and butter until smooth. Add the eggs and whisk again. Working in intervals, add 1/3 of the dry ingredients first and then follow with 1/2 of buttermilk. Repeat and end with the last third of the dry ingredients. Fold in shredded apples gently.
Grease two (six hole) donut baking pans and place the batter in a large freezer bag. Cut one of the corners slightly and pipe the batter into each mold. If you don’t have a freezer bag handy, just spoon the mixture into each mold. Bake for 10-12 minutes, until they’re baked through (test with a toothpick).
When the donuts are finished, let them cool for 2-3 minutes. In a medium bowl, melt the butter and in another medium bowl, combine the cinnamon and sugar together. One by one, dunk the donut into the melted butter and then sprinkle the donut generously with the cinnamon and sugar mixture. Repeat with the rest of the donuts and enjoy immediately! If you end up wanting to use more cinnamon and sugar topping, add 2 teaspoons of cinnamon and 3 tablespoons of sugar to the bowl and mix to combine to make more.