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Tuesday, October 9, 2012

Apple Cream Donuts with Maple Glaze and a Cookbook Review

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 As a foodie and food blogger, I find that I am always on the look out for new food trends. Baked donuts became popular about a year ago. While I love donuts, I couldn't see how a baked donut, could ever hold a light to it's deep fried counterparts. Then a few months ago, I received a cookbook to review all about donuts. 150 Best Donut Recipes: Fried or Baked, by George Geary, has every kind of donut imaginable. I love how George discusses equipment and ingredients, before even talking about donuts. It is important to know what kinds of tools you will need and how to use them. I mean we are not all professional bakers here, so I appreciate when a book goes into detail about what I will need and why. I also love that this book has both fried and baked donuts, and a bunch of delicious glaze, icing and filling recipes. So I took the plunge and bought myself some donut pans!!


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When Hubby found out I was going to make baked donuts, he wasn't very optimistic, LOL. I don't really blame him, I had a fear that these would turn out dense, tough and dry. Let me tell you, both Hubby and I were pleasantly surprised at the results. These donuts are so moist and tender and the taste is out of this world. Hubby even admitted that these donuts were AWESOME, for a baked donut (I would say so, he's had 4 of them, in the past 2 days, LOL). The kids also loved these and I love that they did not have to take a dip in hot oil, to taste phenomenal. I'm looking forward to trying more baked donut recipes and I think these healthier donuts may replace the family's deep fried donuts, at Christmas time.

 Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Recipe not to be reprinted without formal permission from publisher.


Apple Cream Donuts
adapted from 150 Best Donut Recipes: Fried or Baked
printable version

2 C all-purpose flour
3/4 C packed brown sugar
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 large eggs, beaten
3/4 C heavy or whipping (35%) cream
1 Tbs unsalted butter, melted
1 tsp vanilla
1 1/2 C finely chopped apples

Preheat oven to 325 degrees F.
Spray two 6-well donut pans, with nonstick spray

  1. In a large bowl, whisk together flour, brown sugar, baking powder, salt and cinnamon. Set aside.
  2. In another bowl, whisk together eggs, cream, butter and vanilla. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in apples.
  3. Spoon batter into a resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
  4. Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
  5. Let donuts cook in pan on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to filling and/or icing.
  6. Dip into freshly prepared glaze, submerging both sides, and letting excess run off, before transferring them back to a wire rack.
Maple Glaze

2 C confectioner's (icing) sugar/powdered sugar
3 Tbs pure maple syrup, heated
2 Tbs heavy or whipping (35%) cream
1 tsp light (white or golden) corn syrup
hot water

  1. In a bowl, whisk together sugar, maple syrup, cream and corn syrup until smooth. Stir in hot water if needed, 1 tsp at a time, to make a smooth glaze that is just thick enough to cling to donuts. 
  2. Dip donuts into glaze as soon as it is mixed or it will harden.


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This post linked to

See Ya in the Gumbo
Delicious Dishes
Hearth and Soul
Tasty Tuesdays
Tuesdays at the Table
Church Supper
Scrumptious Sunday

8 comments:

Tasty Delights said...

These look devine Cindy, can I substitute the cream for a non dairy product? Any suggestions?

Cindy Hunwhatsfordinner said...

Marisa, I don't see why you couldn't sub in some Almond Milk. It's not as thick as cream, so you may not need as much.

MM said...

I bet the flavors in the donuts and glaze are quite a match. And I love that this recipe would give me donuts w/o the mess of frying (hate cleaning up after that!). Thanks for linking, Cindy.

April @ The 21st Century Housewife said...

I bought a doughnut pan a few months ago but have yet to try it out. This looks like a fabulous recipe to start with - I love apples and maple syrup together!

Tanya-Lemonsforlulu.com said...

Wonderful fall flavors in this donut! I absolutely love my donut pan, can't wait to try these!

Anonymous said...

I am making these right now can't wait to try them! I had a hard time getting the dough into the donut wells...dough is very thick and sticky. Pastry bag made it very difficult so I just spooned the dough into the wells. Hope they taste as good as they look!

Cindy Hunwhatsfordinner said...

The dough is meant to be thick but not so thick you can't use a pastry bag. Hope you enjoy them!!

Lindsay said...

Yum!! I just made these as my inaugural run in my donut pan, and they were delicious!! Fantastic job!