Best Baked Apple Doughnuts Recipes

BAKED APPLE CIDER DOUGHNUTS

Steps:

• Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
• Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
• Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
• While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

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 SPICE DOUGHNUTS WITH CINNAMON GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1/4 teaspoon cinnamon, 1 tablespoon milk and 1/2 teaspoon vanilla with whisk until smooth.
• Dip tops of doughnuts in glaze; top with sprinkles. Serve warm.

VEGAN BAKED APPLE CIDER DOUGHNUTS

Steps:

• To a small saucepan over medium-high heat, add the apple cider and apples. Bring to a boil and cook, stirring occasionally, until reduced to 2/3 cup total, about 10 minutes.
• Pour the apple mixture into a medium, heat-proof mixing bowl and add the coconut oil to help it melt. Cool until lukewarm, about 20 minutes.
• About 5 minutes before proceeding with the doughnut batter, make the flax egg and preheat the oven. To make the flax egg, mix the flaxmeal and water in a small bowl. It will need to sit for 5-10 minutes. Preheat oven to 350 degrees Fahrenheit. Prepare a doughnut pan by spraying with nonstick spray, an oil mister, or lightly greasing the cups with coconut oil. Set aside.
• When the apple mixture has cooled enough to proceed, add the flax egg, brown sugar, almond milk, and vanilla extract. Stir to combine.
• To a large mixing bowl, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir with a whisk to combine. Add the wet ingredients to the dry ingredients and stir again, just until combined.
• Spoon the batter into the cups of the doughnut pan, or scoop the batter into a gallon-size zipper bag, snip off the end, and pipe it into the pan. Fill the cups 2/3 full, dividing the batter evenly between all the cups.
• Bake until the tops spring back when you poke them, 10-12 minutes.
• Remove from oven. Cool in the pan for 5-10 minutes then carefully transfer the doughnuts to a wire rack. But don't walk away just yet! You'll want to dip the doughnuts in the cinnamon-sugar mix while they're still warm. Mix together the cinnamon-sugar topping by combining the sugar and cinnamon in a large zipper bag. One by one, gently place the still-warm doughnuts in the bag with the cinnamon sugar and very carefully toss the doughnut in the sugar mix until coated. Place back on the wire rack to cool completely.
• Doughnuts keep well at room temperature in a semi-airtight container for 2-3 days (I store them in a glass cookie jar).

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 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 FOR ABM

Steps:

• Combine all ingredients except cinnamon sugar and melted butter in the order recommended by your bread machine manufacturer.
• Start dough cycle.
• When dough cycle is finished, remove dough from machine.
• Divide into 14 pieces and shape into donuts (or pat out and use cutters).
• Place on a baking sheet and let rise 30 minutes.
• Meanwhile, preheat oven to 350°F.
• Bake for 15-20 minutes or until browned. and done.
• Immediately brush each doughnut with butter and dip in cinnamon sugar.
• To make without a bread machine:.
• Heat the milk to 110-115 degrees.
• Pour on top of the brown sugar and yeast, and let it sit for 5-10min.
• Add oil, egg and apple.
• Stir flour, salt and spices together and stir into yeast mixture.
• Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes.
• Cover the dough and let it rise in a warm place until doubled.
• Punch down the dough, and roll it out 1/2 inch thick.
• Cut into doughnut shapes.
• Transfer doughnuts to a baking sheet.
• Wait to cut out the "hole" until you have transferred the doughnut to the baking sheet.
• Bake as above.

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.

BAKED APPLE DOUGHNUTS

Steps:

• 1. Grease muffins or mini muffin pans - whichever size you like best. Do NOT use cupcake liners in the pan.
• 2. Mix all the ingredients in a large bowl. Blend well, but gently. The doughnuts will thank your efforts by being tender.
• 3. Fill the muffin tins 2/3 full and bake 15-25 minutes at 350° depending on the size of muffin tins you use. Use the toothpick test to check for done-ness.
• 4. While the muffins are still hot, gently roll or dip them in the melted butter and then the cinnamon sugar mixture.
• 5. Hide them from your spouse and kids. Dole them out or they will be gone before you get the kitchen cleaned up.