These easy and delicious baked apple doughnuts are tender, sweet, and studded with pieces of tart apple. The trick is to coat the dough in lots of cinnamon sugar, and then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. Enjoy with coffee and a crossword!
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.
Per Serving: 211 calories; protein 2.6g; carbohydrates 30.9g; fat 8.9g; cholesterol 26.5mg; sodium 176.6mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.