For a Sweet September…

Apple Spice Doughnuts

I’m never ready for the end of summer. I love all it offers – sun-ripened berries, peaches and tomatoes, long days, water play, grilling and dining outdoors.

I could whine, but I headed to the kitchen instead. Summer always transitions to fall, and to ease the way, I cooked up a recipe with autumn flavors – Apple Spice Doughnuts.  They’ll bring a smile to your face and anyone returning from school or headed to work after a summer vacation.  

Make no mistake, doughnuts are treats, even if they’re baked, and wrapped in a health halo as I did. I crafted the recipe with 100% whole wheat flour, apple sauce, apple cider and diced calimyrna figs – the big golden ones with an almost nutty flavor that are packed with dietary fiber, minerals and vitamins. 

Make September sweeter – bake a doughnut.

I created this recipe for Valley Fig Growers.

Apple Spice Doughnuts

Find doughnut baking pans online for about $10.  Or, bake the batter in muffin pan cups – not nearly as fun. 

Makes 12 doughnuts

Equipment: 2 standard donut pans

1 cup apple cider

1 cup finely chopped, stemmed calimyrna figs, divided

1 cup white whole wheat flour (4 7/8 ounces)

3/4 teaspoon baking powder

1/2 teaspoon salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

½ cup unsweetened applesauce

1/3 cup packed golden brown sugar

1/3 cup granulated sugar

1 large egg

3 tablespoons vegetable oil

1 teaspoon vanilla extract

Glaze and Topping:

2 tablespoons reduced apple cider from step 1

¼ cup finely chopped figs, reserved from step 2

2 tablespoon unsalted butter, melted

Pinch of salt

1 cup (4 ounces) confectioners’ sugar

1/4 cup finely chopped toasted pecans or walnuts

1. Pour cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until reduced to ½ cup.  Cool.

• Set aside ¼ cup chopped figs for Topping. Preheat oven to 350°F.  Coat 2 standard doughnuts pans (6 doughnuts each) with nonstick spray.

• Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to blend. Set aside.

• In bowl of electric mixer, combine ¼ cup reduced cider, applesauce, brown sugar, granulated sugar, egg, oil and vanilla. Beat on medium-low speed 1 minute or until sugar dissolves. On low speed, gradually beat in flour mixture. Do not over mix. With spoon or spatula, stir in ¾ cup Figs. Spoon batter into each donut pan cavity, dividing evenly. 

• Bake doughnuts for 12 minutes or until pick inserted in center comes out clean.

• Cool doughnuts in pan on wire rack for 5 minutes. Invert onto wire rack to cool completely (Run a thin knife around edges of molds if needed to release doughnuts).

• For Glaze, in a small bowl, combine melted butter with 2 tablespoons cooled cider and salt.  Whisk in confectioners’ sugar to make a thick glaze. Spoon Glaze over doughnuts and top with reserved finely chopped figs and pecans.

© Lorelle Del Matto 2019