I bought a speciality pan to make Glazed Pumpkin-Pecan Cake Doughnuts (which we love) but thought I'd expand my horizons with . . .
Applesauce Baked Doughnuts with Maple Glaze Makes 16 to 18 doughnuts
Doughnuts:
1/3 cup canola oil
3 large eggs
1 cups granulated sugar
1 cup applesauce
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Coating:
1/3 to 1/2 cinnamon-sugar
Glaze:
1 1/2 cups powdered sugar
3 tablespoons maple syrup
Pinch of salt
2 teaspoons milk or enough to make a spreadable glaze
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- Preheat the oven to 350°F. Spray doughnut pan(s). If you only have one, batch doughnuts in batches.
- Beat together the oil, eggs, sugar, applesauce, vanilla, cinnamon, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the wells of the doughnut pans nearly to the rim; use about 2 tablespoons of batter in each well.
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- Remove the doughnuts from the oven, and loosen their edges. Turn out on a cooling rack
- While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar.
- To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.
- Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.
Recipe without photos . . .
Applesauce Baked Doughnuts with Maple Glaze Makes 16 to 18 doughnuts
Doughnuts:
1/3 cup canola oil
3 large eggs
1 cups granulated sugar
1 cup applesauce
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Coating:
1/3 to 1/2 cinnamon-sugar
Glaze:
1 1/2 cups powdered sugar
3 tablespoons maple syrup
Pinch of salt
2 teaspoons milk or enough to make a spreadable glaze
|
- Preheat the oven to 350°F. Spray doughnut pan(s). If you only have one, batch doughnuts in batches.
- Beat together the oil, eggs, sugar, applesauce, vanilla, cinnamon, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the wells of the doughnut pans nearly to the rim; use about 2 tablespoons of batter in each well.
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- Remove the doughnuts from the oven, and loosen their edges. Turn out on a cooling rack
- While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar.
- To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.
- Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.
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