Baked Apple Doughnuts 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).

EASY APPLE 'DOUGHNUTS' RECIPE BY TASTY

Steps:

• For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Mix in the egg and buttermilk.
• Gradually stir in the milk.
• Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
• Heat the oil in a deep frying pan to 180˚C (350°F).
• Evenly coat each apple slice in the batter mix.
• Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
• Drain on paper towel before coating in sugar.
• Enjoy!

BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

CINNAMON BAKED DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

BAKED APPLE DOUGHNUTS

Steps:

• 1. Heat oven to 350 degrees F. Line bake sheet with parchment. Place water, yeast, salt, eggs, sugar, apples, flour, and butter in a bowl, using a spoon or a sturdy spatula fold batter until evenly mixed.
• 2. Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours. Remove dough from refrigerator.
• 3. Transfer dough to a pastry bag fitted with a round tip and pipe 3-inch circles on to a parchment lined bake sheet (or alternately pipe into wells of a donut pan). Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.
• 4. To make glaze: Place confectioner sugar in bowl and add one tablespoon of milk at a time and stir after each addition. Add more mik as needed to achieve a glazing pour. Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
• 5. Carmel Drizzle: Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush. Once sugar has dissolved increase heat to high.
• 6. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
• 7. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
• 8. Note: The longer the caramel cooks the harder it will become as it cools. If after cooling the caramel is too hard, re-heat it and add more water, milk or heavy cream to thin it. If after cooling the caramel is too liquid-y, make a second batch and cook the caramel slightly longer, then mix the two together. For a deeper caramel flavor add your butter and cream after the mixture has smoked for about 30 seconds.
• 9. Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack. Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.

CINNAMON APPLE BAKED DONUTS

Steps:

• Preheat oven to 400F and set rack on middle or lower middle position. Grease mini donut pans and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
• In another bowl, whisk together milk, eggs, 2 TB melted butter, vanilla extract, and grated apple (I use the largest holes of box grater; then squeeze out as much juice as you can. Save juice for drinking - yum.)
• Use rubber spatula to fold wet ingredients with dry ingredients, gently folding just until combined; do not over-mix or it won't be as tender. Spoon or pipe batter into greased mini donut pans until batter is level with the top of pan. Use damp fingers to gently smooth out the tops.
• Bake about 7 minutes or until lightly golden. Cool in pan slightly, just until they are able to be easily removed. Set donuts on wire rack while you make the cinnamon-sugar coating.
• Whisk together the sugar with desired amount of cinnamon in a small bowl (this can be done days ahead of time.) Melt butter in another small bowl. When ready to eat, dip donuts in melted butter and roll generously in cinnamon sugar. Enjoy immediately.

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!!

EASY BAKED APPLE DONUTS

Steps:

• Preheat the oven to 350 degrees. Grease pans with butter or spray with nonstick spray. Whisk flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, cloves and salt in a medium bowl. Set aside.
• Whisk sugar, brown sugar, egg, oil, buttermilk, apple compote and vanilla extract in a large bowl until completely smooth. Add dry ingredients and combine with a rubber spatula until the batter just comes together.
• Transfer batter to a large Ziploc bag. Cut a small hole in the corner of the bag and pipe the batter into a nonstick donut pan, filling each donut space about three-quarters of the way up with batter.
• Transfer to the oven and bake until donuts spring back when touched, about 15 minutes. Set aside to cool slightly.
• Meanwhile, make the topping. Combine the sugar, cinnamon, cardamom, nutmeg and cloves in a shallow bowl. When donuts are cool enough to handle, brush each donut with melted butter and toss in sugar and spice mixture until donuts are fully coated. Serve warm.

BAKED APPLE DOUGHNUTS

Steps:

• Set oven on 350 deg F.
• Grease twenty-four 2-1/2 inch muffin cups well,set aside. In a medium bowl,stir together flour,salt and baking soda,set aside.
• In a large bowl, beat shortening with a electric mixer 30 seconds.
• Gradually add the 1-1/2 cups sugar,about 1/4 cup at a time,beating on medium speed until well-combined and scraping sides of bowl. Beat 2 minutes more.
• Add eggs, 1 at a time,beating after each addition.
• Alternately add flour mixture and buttermilk to shortening mixture,beating on low speed after each addition just until combined.
• Fold in apples.
• Spoon batter into prepared muffin cups,filling two-thirds full.
• Bake in the pre-heated oven for 18 to 20 minutes or until dark golden brown and wooden toothpick inserted in centers comes out clean.
• Doughnuts will dip in middle. Cool in pan on wire rack 15 minutes.
• In a small bowl, combine the 1/2 cup sugar and cinnamon.
• Carefully remove doughnuts from muffin cups(donuts will be tender). While still warm, roll doughnuts in the sugar mixture. Serve warm.

APPLE CIDER (BAKED) DONUTS

Steps:

• Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
• In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
• In a liquid measure cup, combine the cider, buttermilk and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
• Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
• With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
• Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
• Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon 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 DONUTS

Steps:

• Preheat oven to 375.
• In a large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon and nutmeg.
• In another large bowl, stir together melted butter, eggs, sugar, buttermilk and applesauce. Stir in fresh apple.
• Add 1/3 of the flour mixture to the egg mixture. Stir with wooden spoon. Add another 1/3 of flour mixture and stir. Add remaining flour and stir just until combined.
• Spoon batter into a large ziplock bag. Seal and snip the corner off one end. Squeeze batter into the cavities of a donut pan sprayed with non-stick baking spray. Fill each cavity 2/3 to 3/4 of the way full. To help donuts keep their pretty shape when baking, use a clean finger to gently even out the batter in each cavity and clean off the center knob of the pan. Bake at 375 for 12 to 14 minutes, until the tops of donuts spring back slightly when touched. Let cool 5 minutes before removing from pan.
• For the outside coating, combine sugar, cinnamon and nutmeg in a bowl. Using a pastry brush, cover each donut with a light coating of applesauce, or alternatively, dip quickly into melted butter. Then dip into cinnamon sugar and toss to coat. Let cool completely before eating, if possible. A second dip into the cinnamon sugar creates an extra crunchy coating. Best enjoyed the same day!