One day last week I woke up with donuts on my mind. Perhaps because they are my most favourite sweet to eat but more likely because just the day before I was going over the list of new donut recipes I’m hoping try out.
I’m determined to try each recipe I’ve saved but the recipe for Apple Cinnamon Donuts seemed the right one to start with.
The Baked Sugar Donuts previously posted turned out exceptionally well and the ingredient list for these Apple Cinnamon donuts looked promising.
If I didn’t know there was apple in this recipe I would have never guessed since the grated apple or even taste of apple is hard to detect, it just seems to disappear. However, the apple fulfills its purpose by adding just the right amount of moistness to a fluffy, soft donut. Could I possibly make this recipe better than it already is?
Of course, make them chocolate!
Apple Cinnamon Baked Sugar Donuts
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon or nutmeg
1/2 teaspoon salt
2/3 cups granulated sugar
3/4 cup peeled coarsely grated apple
1/4 cup buttermilk
2 tablespoons vegetable oil or melted butter
1 teaspoon vanilla
- In a medium bowl sift together flour, baking powder, salt and cinnamon.
- In a large bowl whisk together eggs with sugar and vanilla.
- Stir in grated apple, butter milk, oil.
- Stir in flour mixture until just moistened, do not over mix.
- Spray donut pans with cooking spray and fill each cavity until about 2/3 full.
- Bake in a preheated 350 degree F. oven for 10 to 12 minutes or until donuts spring back when touched and lightly browned.
- Let cool in pan for 2 to 3 minutes then remove and place on cooling rack to cool completely.
- Makes about 10 to 12 donuts. If you only have one 6 cavity donut pan refrigerate remaining dough until first batch is done then clean and re-spray pan before using again.
6 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
- In a medium bowl mix sugar with cinnamon, brush donuts with melted butter then dip donuts into mixture pressing lightly to adhere.
Notes, Tips and Suggestions
- Donuts are best eaten the same day, they also freeze very well.
- There’s only one problem with making them chocolate…you can’t make up your mind which of the two you like more!
To make Chocolate Donuts I decreased flour to 1 1/4 cups and added 1/4 cup of best quality cocoa powder. I think the addition of bitter cocoa made the donut taste less sweet than the original so I brushed a very light confectioners’ sugar glaze on the tops, let it set then added a drizzle of melted semi-sweet chocolate.