After Jason and I came back from apple picking last weekend, we had several huge bowls of fall fruit, and over a week later, we’ve barely made a dent. We’ve had tons of fresh apple juice, and I’ve been snacking on apples and peanut butter in the afternoon, but I wanted to do something more with them.
With my recently acquired donut pan, I set out to find a baked donut recipe involving apples. I found this one, and modified it a bit based on Jason and my personal tastes, and his need to be dairy free*. We ended up with a moist donut with bits of delicious baked apple, perfectly spiced. They were quite the sweet treat to sustain us through Hurricane Sandy!
*Jason does eat butter however, so you’ll see it incorporated in the recipe.
Recipe (yields a dozen donuts):
- 1 1/2 cups all purpose flour
- 1/4 cup lightly packed brown sugar
- 1/4 cup white sugar
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp fresh ground nutmeg
- 1/3 cup cold butter cut into pieces (ok, butter is dairy, so you can use earth balance as a substitute if you’re really and truly dairy free)
- 1 egg
- 1/3 cup regular almond milk (or soy)
- 1- 1 1/2 cup apples cut into small chunks (definitely depends on your taste- I added way too much which made my donuts fall apart a bit)
- Preheat oven to 350 degrees. Mix the flour, sugars, salt, baking powder, and all spices with a whisk.
- Cut in the butter into the flour mixture with a pastry blender or a fork until it is in coarse crumbles.
- In a separate bowl, whisk the egg and add in the milk (I did consider steeping some vanilla into my milk prior to mixing, if you try this, let me know how it turns out!). Add the apple chunks and fold into the egg and milk mixture.
- Add the milk mixture to the flour mixture. Make sure you get all the flour incorporated, but be sure not to over-mix.
- Place in a greased donut pan. Make sure that there is actual dough in all sections and the apples are evenly distributed.
- Bake 16-20 minutes each, or until they are just golden on top. Let rest in the pan for 5 minutes and gently take them out and put them onto a cooling rack.