Farmgirl Follies

Farmgirl’s Apple Donuts: downfall of humankind

Posted by Farmgirl on November 5, 2009  |  1 Comment

Yes. They are THAT good. I’d show you a photo, but someone — or somebodies — ate them all.

According to this Web site, November 5 is National Doughnut Day. In celebration, I’m offering you my super-secret-always-under-lock-n-key Baked Apple Donuts recipe.

I know. I love you lots.

First, a few tips: the batter is very thick — a pastry bag works best. Don’t have one? No problem. Spoon the batter into a quart-sized plastic bag, snip off the end and squeeze. You’ll also need a donut baking sheet or pan. Mine is more of a mini-bundt style donut pan.

Most importantly: these are donuts. DO NOT, under any circumstances, use margarine in place of butter. It would be downright shameful! And I suggest you avoid red delicious and Granny Smith apples — they’re not juicy enough to impart great apple-icious flavor!

Farmgirl’s Baked Apple Donuts

Sift together:

• 1-1/2 cups flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 cup sugar
• 1/3 cup Crisco (shortening)

Combine:

• 1 egg
• 1/2 cup milk
• 1/2 cup finely diced apples

After baking:

• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp. cinnamon

1. Cut shortening with a pastry blender or two knives until mixture looks like coarse cornmeal. Set aside.
2. Combine: 1 egg, beaten; milk and apples. Mix well. Add to dry ingredients and mix just until blended.
3. Spoon batter into pastry bag and squeeze into 12 greased muffin, donut or mini-bundt cups; fill 2/3 full.
4. Bake at 350 degrees for 20-25 minutes or until done.
5. Meanwhile: melt 1/2 cup butter, set aside. Combine 12/ cup sugar with cinnamon. Mix well and set aside.
6. Remove donuts immediately from bake pan. Roll first in butter mixture, coating completely. Roll in sugar/cinnamon mixture.
7. Cool on wire racks.
8. Farmgirl recommends making 2-3 batches at a time. They disappear right before your eyes!

Hope you enjoy these naughty little bites of heaven!

Love,
       Farmgirl