{"id":5291,"date":"2013-10-11T15:10:22","date_gmt":"2013-10-11T21:10:22","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5291"},"modified":"2013-10-11T15:10:22","modified_gmt":"2013-10-11T21:10:22","slug":"apple-cinnamon-baked-donuts","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/10\/11\/apple-cinnamon-baked-donuts\/","title":{"rendered":"Apple Cinnamon Baked Donuts"},"content":{"rendered":"

I gave in and bought a donut pan. \u00a0It was 30% off at Sur la Table. \u00a0How was I supposed to resist? \u00a0It’s just\u00a0this simple one<\/a> from Wilton and will only set you back $10.<\/p>\n

I’ve made fried cake donuts a couple of times, but frying makes such a mess. \u00a0The worst part, in my opinion, is dealing with the oil afterward. Baking donuts eliminates the mess AND makes you feel a little bit better about eating the donut. \u00a0I must admit something, though. \u00a0And it should come as no surprise. \u00a0They’re not as good as fried. \u00a0Frying gives such a lovely crunch to the exterior that you just cannot duplicate in the oven. \u00a0They are still good, just not as<\/em> good.<\/p>\n

\"applecinnamondonuts\"<\/a><\/p>\n

Originally I tried the recipe printed on the wrapping of the pan for basic baked donuts. \u00a0They looked lovely, especially after a good coating of powdered or cinnamon sugar. \u00a0But they weren’t fantastic. \u00a0They were dry, crumbly and close to tasteless. \u00a0So I went on the search for a moister cake donut recipe and found this one<\/a> for sour cream blueberry donuts. \u00a0I adapted it a little and turned it into an apple cinnamon sour cream donut. \u00a0The kids and I have been reheating and enjoying these for breakfast, but they really are best the day they’re made. \u00a0They are super moist and the grated apple provides just a little texture.<\/p>\n

This recipe makes about 10 donuts. \u00a0Be careful not to overfill your pan because you will have half donut, half muffin top type things. \u00a0I tried both brown sugar and white sugar with the recipe below. \u00a0Not a huge difference, but I did prefer the white sugar. \u00a0I also tried more sour cream and less applesauce, and liked the variation with more applesauce thinking it added more apple-ness to the final product. Definitely do use a plastic bag to pipe the batter into the pan. \u00a0You’ll have a mess on your hands otherwise. \u00a0Enjoy!<\/p>\n

Apple Cinnamon Baked Donuts<\/h3>\n

Adapted from Baked Blueberry Donuts<\/a><\/p>\n

Makes 10 donuts<\/p>\n

Ingredients<\/em><\/p>\n