Baked Apple Doughnut Holes Food

APPLE DOUGHNUTS (BAKED)

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine flour, baking powder, salt, nutmeg and sugar.
• Cut in shortening.
• Mix in egg, milk and apples.
• Fill greased muffing pans or doughnut baking pan 2/3 full with batter.
• Bake for 20-25 minutes.
• While they are still warm, roll in 1/2 cup melted butter and then roll in cinnamon-sugar (1 teaspoon cinnamon and 1/3 cup sugar).

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

BAKED APPLE DOUGHNUT HOLES

Steps:

• 1. Heat oven to 350 degrees. Grease forty 1 1/2" muffin pan cups.
• 2. In a medium-size bowl, combine flour, 1 cup sugar, baking powder, salt and nutmeg. With pastry blender or 2 knives, cut 1 cup (2 sticks) butter into the flour mixture until it resembles fine crumbs. Stir in eggs and milk until soft dough forms. Fold in apples and nuts (if using).
• 3. With floured hands, roll dough into 1-inch round balls to resemble doughnut holes. Drop balls into muffin pan cups. Bake 20-25 minutes or until golden brown.
• 4. In a small saucepan, melt remaining 1/2 cup (1 stick) butter over low heat. In medium size plastic food storage bag, combine remaining 3/4 cup sugar and the cinnamon. In batches of 3 or 4, drop doughnut holes into melted butter to cover and then immediately remove doughnut holes with tongs or a slotted spoon. Toss into the sugar/cinnamon mixture. Repeat until all doughnut holes have been coated.

APPLE CINNAMON BAKED DOUGHNUT HOLES

Steps:

• Pre-heat your oven to 375 degrees.
• In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
• In a separate bowl, whisk the egg, milk, melted butter and vanilla extract. Set the wet and dry ingredients aside while you do some apple grating.
• Peel your apple and grate it using the large holes on a box grater. (If you don't have a box grater, relax. Just use a sharp knife to chop your apple very finely.) Use your hands to squeeze as much of the juice from the grated apple as you can, and add the squeezed grated apple to the dry ingredients.
• Fold the wet ingredients into the dry ingredients until just combined. DO NO OVER-MIX, people. (Over-mixing creates overly dense doughnuts.)
• Spray the mini muffin tin and evenly distribute the doughnut batter amongst the wells. (You should have enough for about 14 doughnut holes.)
• Bake your doughnut holes for 10-12 minutes until they are lightly browned. Allow the doughnut holes to cool for 1-2 minutes before removing them from the tin and place them on a rack to cool for at least 10 minutes.
• While your doughnut holes are cooling, prepare the topping. In a small pan melt the butter and set aside to cool. In a separate bowl, combine the cinnamon and sugar.
• When the doughnuts holes are cool, coat each one with butter (you can dip them in the butter or use a pastry brush) and then roll it in the cinnamon-sugar mixture. Don't skimp on the cinnamon-sugar, friends. You want a really solid coating. Serve immediately.

BAKED APPLE CIDER DONUT HOLES

Steps:

• Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to 1/2 cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter.
• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan, a super mini muffin pan or a donut pan with non-stick cooking spray and set aside.
• In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.
• Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain.
• Pour the batter by the teaspoon into the prepared muffin pans about 3/4s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes.
• In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon-sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar.

APPLE CIDER DOUGHNUT HOLES

Steps:

• In a small bowl, mix sugar, cinnamon and, if desired, nutmeg., In a large bowl, beat sugar and shortening until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with cider., In a large cast-iron or electric skillet, heat oil to 350°. Carefully drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes. Toss in spiced sugar.

BAKED APPLE DONUTS WITH CINNAMON SUGAR

Steps:

• Preheat the oven to 400℉. Grease two donut pans with butter or baking spray. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, apple pie spice, and salt until combined. Set aside.
• In another mixing bowl, whisk together the applesauce, olive oil, milk, and vanilla until smooth and combined.
• Fold the applesauce mixture into the dry ingredients, until just mixed and no streaks of flour remain.
• Transfer the batter to a large piping bag (or a ziploc bag), snip off the corner, and pipe the batter into the donut pans. Each donut mold will be filled almost to the top.
• Bake until golden brown, and a toothpick inserted into the center of each donut comes out clean, about 10-12 minutes.
• Remove from the oven and let cool in the pans for 10 minutes before transferring to a baking rack to cool.
• When the donuts are cool enough to handle (15 minutes or so), add the melted butter and cinnamon-sugar mixture to two small shallow bowls.
• Dip each donut in the melted butter followed by the sugar topping until well-coated. Enjoy!!

BAKED "DOUGHNUT" HOLES

Steps:

• Preheat the oven to 325°F(160°C). Spray the cups of the Mini Muffin Pan with nonstick cooking spray. Using the Small Mix 'N Scraper®, mix cake mix, eggs, apple, butter, and oil in the Classic Batter Bowl until blended. Using a rounded Small Scoop, scoop batter into the cups of the pan. Bake 10-12 minutes or until a wooden pick inserted in the centers comes out clean. Remove from oven; remove doughnuts from pan. Melt the butter in the first Coating Tray. Combine the sugar and cinnamon in the second coating tray. Coat the doughnuts in the butter, about four at a time, then coat in the sugar mixture.

BAKED APPLE CIDER DONUT HOLES

Steps:

• Preheat oven to 400 degrees.
• Brush a mini muffin pan with butter and sprinkle sugar on top, shaking out the excess.
• In a bowl, mix together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together brown sugar, applesauce, maple syrup, cider, yogurt, and vegetable oil.
• Add the dry ingredients to the wet, and stir gently just until evenly blended.
• Divide the batter into the muffin pan, filling the cavities only halfway. Bake for 8-10 minutes.
• For the topping: Melt the butter. In a large Ziploc bag (I reused my sandwich thin bread bag), combine the sugar and cinnamon. When donuts are still hot, brush them with the butter and toss them in the cinnamon sugar mixture until evenly coated.