The past few days have been on the blustery, rainy side. And by rainy, I mean that monsoon like winds are blowing small rivers of water down our street. It’s cold and wet, Friends. Cold and wet days are great days to cocoon indoors and get a lot of organizational tasks done. Which I should have done yesterday, as I have a mountain of organizational tasks on the ever-growing To-Do list. We are expecting our relatives from Florida tomorrow, and we are very excited. But, as I’m sure most of you can relate, that means a whole lot of cooking and cleaning should be happening right about now. You know, in effort to be a good hostess, and all that. That’s what Responsible Me should have been doing yesterday…cleaning. Should’ve.
Irresponsible Me decided to bake doughnuts, instead. Hooray for Irresponsible Me!
Of course since Responsible Me was chastising the decision to shirk responsibility, again, I failed to action a cast shot or any step-by-step photos, for I had no intention of sharing these here Apple Cinnamon Doughnuts on the blog. However, after tasting them, it became clear that I had a duty to share.
So trust me when I tell you that they are super easy and very, very delicious.
Although I try not to share recipes that require any weird kitchen equipment or pans, these do require a doughnut pan. Mine is a Wilton brand. They aren’t terribly expensive, and widely available wherever Wilton pans are sold. I used a 40% off coupon from Michael’s to get mine. Twice. I recommend buying two pans, so that you don’t have to wait to bake the doughnuts in batches–because when the urge strikes, I’m all about getting doughnuts into my mouth as quickly as possible.
These Apple Cinnamon Doughnuts are everything a fall doughnut should be: soft and buttery, with a cinnamon crunch. Trust me when I tell you that you need these doughnuts in your life! Besides, you can feel good about eating them because they are baked and not fried!
They are dipped in melted butter and rolled in cinnamon sugar, so there’s that. But no grease splatters or burns from frying!
Baked Apple Cinnamon Doughnuts
Makes 12 Doughnuts
For the Doughnuts:
2 C. all-purpose Flour
½ C. granulated sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ C. unsweetened applesauce
¼ C 2% milk
¼ C. buttermilk
1 tsp. vanilla extract
1 Tbs. canola Oil
For the Topping:
½ C. unsalted butter
1 C. granulated sugar
1 tsp. ground cinnamon
- Preheat the oven to 325 degrees F. Lightly grease 2 doughnut pans with shortening, or spray with baking spray.
- In a large bowl, whisk the flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg until combined.
- In a small bowl, whisk together the unsweetened applesauce, 2% milk, buttermilk, eggs, vanilla extract, and canola oil until well blended.
- Transfer the batter into a gallon sized zippered storage bag. Squeeze the batter to the bottom of the bag, and cut ¼-inch off of one of the bottom corners of the bag. Gently squeeze the batter to fill the doughnut pan cavities 2/3 of the way full. Be careful not to overfill or the doughnuts will puff up over the top of the molds while baking, and become muffins.
- Bake for about 10 minutes or until the doughnuts are set. Doughnuts will be very light in color.
- Allow the doughnuts to cool in the pans for 3 minutes before removing them from the pans and cooling on a wire rack.
- Once doughnuts have completely cooled, melt the butter in a small bowl. In another small bowl, stir together granulated sugar and ground cinnamon until well combined.
- Dip a cooled doughnut in butter, quickly flipping it to coat on both sides. Lift doughnut out of butter and shake off excess. Take the butter dipped doughnut and dip it in the cinnamon sugar, flipping the doughnut over to coat completely. Shake off any loose cinnamon sugar, and set the coated doughnut on a serving platter. Repeat with the remaining doughnuts. Serve immediately.