I think I ate five doughnuts yesterday. I didn’t really count, but I think it was five.
I’ll break it down for you (for me), so it doesn’t sound like so many.
I made a batch of Ashley’s apple fritter doughnuts from her new (absolutely beautiful and amazing) cookbook, Baked Dougnuts for Everyone.
But it was early in the morning and my brain isn’t firing on all cylinders these days (something to do with growing a baby) and I left out the eggs. Whoops. Good news is that they still tasted delicious, the texture was just a little wonky. But I had to try one (or two) just to be sure, right?
Then I made another batch (I remembered the eggs!), which I obviously had to taste test. I brought them to Ashley’s house (to film that fun little video you see below) and when she opened the door, she said oh you didn’t have to make doughntus, I made some too!
Oh bummer. More doughnuts. I guess SOMEONE has to eat them. I’ll take a few off of your hands. If I must. Although, I have to give Adrienne credit for trying to help a mama out.
Apple Fritter Doughnuts
from Baked Doughnuts for Everyone by Ashley Mclaughlin
for the doughnuts:
- 1/2 C (60g) oat flour
- 1/2 C (70g) sweet rice flour
- 1/3 C (67g) pure cane sugar
- 3 T (21g) almond meal
- 1 t baking powder
- 1 t cinnamon
- 1/2 t salt
- 2 large eggs
- 1/4 C + 2 T (88ml) buttermilk
- 1/4 C (60g) unsweetened applesauce
- 2 T (28ml) oil
- 1 1/2 t vanilla extract
- 1/2 C (75g) peeled and diced apple
for the topping:
- 3/4 C (150g) pure cane sugar
- 3/4 t cinnamon
- 1/4 C (55g) butter, melted
to make the doughnuts:
Preheat your oven to 350 degrees and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, almond meal, baking powder, cinnamon, and salt in a large bowl, mixing well. In another bowl, whisk the eggs together. Then add the buttermilk, applesauce, oil, and vanilla extract. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Gently fold the diced apple into the batter.
Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8 in – 1/4 in (3-6mm) from the top. Bake for 18 to 22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
to make the topping:
Preheat your oven to broil over low heat and place a rack at the top position. Place an oven-safe wire rack on a rimmed baking sheet.
Mix the cane sugar and cinnamon in a bowl. Brush the doughnuts on all sides with the butter and coat fully with the cinnamon sugar mixture.
Place each doughnut on a wire rack and then place under the broiler, watching closely for 1 to 3 minutes until the sugar starts to bubble and melt. Remove from the oven and gently flip over (the doughnuts will be soft and fragile while hot). Broil again for another 1 to 3 minutes and then remove from the oven. As the doughnuts cool, they will firm and form a crunchy outer coating.
But the real reason for this post is to tell you how in love I am in with this cookbook. When it first landed on my doorstep, I spent nearly an hour paging through all the beautiful photos and creative recipes. I couldn’t even decide on one to make. I had to text Ashley and demand that she choose for me.
She said the apple fritters were one of her favorites, and after making them, I can see why. They honestly taste like a fried doughnut, not a baked one. And they certainly don’t taste gluten-free. But, they are…baked and gluten free. Which means eating five of them isn’t such a huge deal, right?
I am thrilled to be able to giving one of these fantastic cookbooks away today, along with a set of measuring spoons. Please just leave a comment to enter for your chance to win! (only open to US/Canada/UK)
THE GIVEAWAY IS NOW CLOSED // WINNER IS COMMENT NUMBER 98, EMERY. CONGRATS!!