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
- 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
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