- June 2015 (3)
- May 2015 (5)
- April 2015 (3)
- March 2015 (7)
- February 2015 (6)
- January 2015 (6)
- December 2014 (4)
- November 2014 (4)
- October 2014 (7)
- September 2014 (6)
- August 2014 (7)
- July 2014 (7)
- June 2014 (7)
- May 2014 (6)
- April 2014 (2)
- March 2014 (2)
82 Total Posts
follow our RSS feed
Thursday, October 30, 2014
Typical Apple Donut
- All-purpose flour
- Baking powder
- Cinnamon, nutmeg, other spices
- Granulated sugar
- Grated apple
- Glazed or tossed in cinnamon-sugar
- All-purpose flour: Used half all-purpose flour and half white whole wheat flour to increase fiber
- Baking powder
- Cinnamon, nutmeg, other spices: Used pumpkin pie spice for convenience
- Granulated sugar: Decreased amount of sugar and used brown sugar for richer flavor and more moisture
- Oil: Decreased amount (made up for decrease in liquid with other changes)
- Grated apple: Increased amount of apple for more apple flavor and moisture
- Glazed or tossed in cinnamon-sugar: Brushed tops of donuts with small amount of melted butter and dipped in cinnamon-sugar
Nutrition Facts Face-Off!
Typical apple donut (fried and tossed in cinnamon-sugar) vs. baked apple donut
Cinnamon-Sugar Dipped Apple Donuts (Printable PDF Version)
Makes about 1 dozen
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice or apple pie spice
- ½ teaspoon salt
- ½ cup packed brown sugar
- 2 eggs
- 1/4 cup canola oil
- 1 ½ cups peeled and grated apple (about 2 medium apples)
- 1 tablespoon melted butter
- Cinnamon-sugar (2 tablespoons granulated sugar mixed with 1/2 tablespoon cinnamon)
- Preheat oven to 350°F and prepare donut pan with nonstick spray.
- In a large mixing bowl, whisk together flours, baking powder, pie spice, and salt.
- In a medium mixing bowl, beat together brown sugar and eggs until creamy. Add oil and apples and mix until incorporated.
- Add wet ingredients to the dry ingredients in the large bowl, stirring gently until all ingredients are just combined.
- Fill each cavity in the donut pan about ¾ full with batter. Depending on the size of your pan, you will need to repeat steps 5-8 until all batter is used.
- Bake for 13-15 minutes or until donuts are slightly browned.
- Carefully remove from pan and place onto cooling rack.
- When donuts have cooled slightly, brush the top of each donut with melted butter. Press the top of each donut into a shallow container containing cinnamon-sugar. Serve immediately.
- Avoid overmixing batter to prevent donuts from becoming tough.
- To make pumpkin donuts, replace grated apple with 15 ounces canned pumpkin and increase sugar to 3/4 cup.
Nutrition Facts (1 donut): Calories 180, Total Fat 7g (Saturated 1g), Cholesterol 35mg, Sodium 170mg, Total Carbohydrate 27g, Dietary Fiber 2g, Protein 3g, Vitamin A 2% DV, Vitamin C 2% DV, Calcium 6% DV, Iron 6% DV