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Baked Apple Pie Donuts | Recipeish | Gustus Vitae

by Frankie Scanlon

 

Yield: 12 Donuts.
Time Estimate: 45 Minutes, including 25 unattended.
Storage Notes: Best if enjoyed the same day, will keep covered for up to 2 days.
Difficulty: Easy.

Fall is here, Halloween decorations are out, and it's the perfect time to whip up some delicious gingerbread donuts.

Baked, not fried, to a rich amber color, these are the perfect addition to a mug of hot coco or your morning coffee.

Ingredients

For The Donuts

  • 2 Cups cake flour
  • 1/2 Cup applesauce
  • 2 Eggs
  • 3 Tins Apple Pie Cane Sugar
  • 1 1/2 Tbs California Sea Salt
  • 2 Tsp baking powder
  • 3/4 Cup whole milk
  • 1/2 Tbs white vinegar
  • 2 Tbs melted butter
  • Optional: 1/2 Cup powdered sugar and 1 Tbs whole milk for glaze
  • Special equipment required: non stick donut pan

For The Glaze

Directions 

  • Preheat oven to 375F, and lightly flour and shake out donut pan.
  • In large bowl, whisk together flour, baking powder, California Sea Salt, and 2 1/2 tins Apple Pie Cane Sugar.
  • In a glass, whisk together milk and vinegar, then pour over dry ingredients, along with melted butter and both eggs.
  • Fold until just combined.
  • Either using a spoon or via a filled pastry bag, fill bottom 1/2 of the donut indents, then spoon over about 1/2 Tbs of applesauce over each.
  • Bake for 12 minutes, carefully dump out donuts onto a wire rack to cool, dusting with the remaining Apple Pie Cane Sugar as you do.
  • Repeat for the second batch.
  • To make the glaze, whisk together all ingredients, adding a bit more whole milk if it's too thick for your liking, or adding a few pinches more powdered sugar if it's a bit thin.
  • Use a small spoon to drizzle glaze over your donuts, and enjoy. We love dunking these into a big steaming mug of hot coco too!
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