Tuesday, May 20, 2014

Baked Apple Sauce Donuts with Maple Glaze

On Sunday evening, I was in the mood for something sweet and delicious. As I searched through the cabinets, nothing really seemed to catch my interest. Then, I remembered I had applesauce in the refrigerator and maple flavoring in the cabinet; the perfect solution was to create an applesauce donut with all of the flavors and spice of the old fashioned applesauce cake my grandmother made during my childhood. Another great thing about these donut is the maple glaze. The flavors scream breakfast with a subtle caramel undertone. On top of everything else, these are baked, not fried. So, in the world of donut consumption, they are basically guilt free! (Do you like my rationalization there???) No worries; with one bite of these delicious cake donuts, you will forget about an resolutions you may have made. Enjoy!


FOR THE BATTER
2 Cups All Purpose Flour
3/4 Cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Salt
1/2 Cup Cinnamon Apple Sauce
1/4 Cup Milk
2 Eggs, Lightly Beaten
1 teaspoon Vanilla
1 Tablespoon Butter, Melted

FOR THE GLAZE
1 Cup Powdered Sugar
1/2 teaspoon Maple Extract
5 teaspoons Milk

Yield:18 donuts
1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. Combine the applesauce, milk, eggs, vanilla and butter.
3. Slowly pour into the dry ingredients. Beat until well combined and it forms a smooth batter.
4. Thoroughly grease a donut pan.
5. Spoon 2 Tablespoons of batter into each donut ring. (Your measurements may vary depending on your pan. You want to fill the rings until half full.)
6. Bake the donuts in a 325 degree oven for 15 minutes.
7. Remove donuts from the oven. Carefully lift from the pans. Place on a wire rack to cool.
8. Using a wire whisk, combine the glaze ingredients, adding the milk 1 teaspoon at a time until a thick but smooth glaze forms.
9. Dip one side of the donuts into the glaze, turning them over to cool on the rack while the glaze sets.
9. Enjoy while warm or allow to cool and store in an airtight container.

1 comment: