There are a few great things about going apple picking… The scenery, the apples (of course) and the freshly made apple cider doughnuts. The doughnuts are amazing but unfortunately they don’t stay fresh very long. By the following day they are quite hard. Hoping to get that yummy goodness at home I decided to bake my own Apple Doughnuts by tweaking the recipe for the Pumpkin Doughnuts that I made last month that.
To begin I whisked together flour, baking powder, cinnamon, salt and baking soda and set it aside.
I then peeled and cored three apples – I used the Golden Delicious apples I got while picking – and pureed them in a food processor. While the original pumpkin recipe called for 1 cup of pumpkin puree I decided to use only 1/2 cup of the fresh apple puree (it was essentially applesauce) since it wasn’t as thick as the pumpkin puree and I didn’t want my batter to be too watery.
To continue with the batter I mixed the apples with sugar, brown sugar, oil, an egg and vanilla extract and then added in the dry ingredients.
It was then time to fill up my doughnut pans. I filled in each doughnut crevice with a 1/4 cup of the batter.
I baked them for about thirteen minutes in a 350 degree preheated oven and they were done to perfection. I recently bought a second doughnut pan so I wouldn’t have to wait for my first batch of doughnuts to cool in the pan before using it again.
And finally I melted 3 tbsp. of butter in one bowl and combined 1/2 cup of sugar and 1 tsp. of cinnamon in another bowl so I could coat the doughnuts in cinnamon sugar. I dipped each doughnut in the butter and then in the cinnamon sugar.
Final verdict… They were delicious! Doughnuts have quickly become one of my favorite things to bake!
Baked Cinnamon Sugar Apple Doughnuts
1/2 cup canola oil
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. fine salt
1/4 tsp. baking soda
1/2 cup fresh applesauce
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 tsp. pure vanilla extract
Cinnamon Sugar Topping
3 tbsp. melted butter
1/2 cup granulated sugar
1 tsp. cinnamon
1. Heat oven to 350° F. Spray two 6-compartment doughnut pans with baking spray. Whisk together the flour, baking powder, cinnamon, salt, and baking soda in a medium bowl; set aside.
2. Peel, core & puree three apples. Whisk the pureed apples with the granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not over mix).
3. Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes.
4. Combine the sugar and cinnamon for the topping in a shallow bowl. Dip each doughnut into the melted butter and then into the cinnamon sugar mixture. Place each doughnut on a wire rack to cool completely.