And just like that, it’s already February. Every week, I’m pushing to reach the weekend. But then I feel like I blinked and January is over. Just like how 2014 is just a blur to me now. Funny how when I was younger, I couldn’t wait to grow up, I want time to go by faster. And now, it just keeps on accelerating every year. There is so much to do but so little time. Like these donuts, I’ve got the pan sitting in my pantry for months, washed, and ready to go. But I only finally made some baked donuts, now.
To be really very honest, I much prefer fried donuts. But to be really very honest again, I much prefer not to fry anything in a big vat of oil in my kitchen, because I guarantee (from experience!) it will be a big BIG mess! That is not to say I will never fry anything in my kitchen, I’m sure one day I would want some homemade fried donuts, but just not today. Today, I opt for the easier and healthier baked apple butter donuts, made with whole wheat flour mind you. Not too much sugar in the batter, but it’s got a glaze, maple glaze my friends.
These donuts are smaller than those fluffy fried donuts, but I think they are the perfect size. They won’t make you feel like you’re overstuffing your face with an overly sweet breakfast (not that I ever feel that way…). Baked donuts are everywhere nowadays and I know I’m a total late bloomer. Before I was a bit hesitant to try them because I was afraid they would be dry since there is no big vat of oil to condition them in. But these little guys are so moist! Even after a couple days! And we became fast friends. 😉
- 1 cup white whole wheat flour
- 1/3 cup brown sugar
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 large egg
- 1/2 cup apple butter
- 1/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 teaspoon pure vanilla extract
- Nonstick spray, oil or butter for donut pan
- Extra all-purpose flour for pan
- 3 tablespoon pure maple syrup
- 3/4 cup powder sugar
- Preheat oven to 350°F.
- In a medium mixing bowl, add the egg, apple butter, buttermilk, oil and vanilla extract, beat to combine.
- Add the brown sugar to the liquid and mix.
- In a small mixing bowl, sift together flour, salt, baking powder and baking soda, or just mix with a wired whisk.
- Slowly add the flour mixture to the liquid/sugar mixture with the mixer on low speed.
- Spray, oil or butter the donut pan, sprinkle some all-purpose flour to cover the donut pan cavity, shake out the excess.
- Spoon about 1/4 cup of batter into each cavity; try to distribute the batter evenly in the ring shape cavity.
- Bake for 12 minutes until a toothpick inserted in the middle of donuts comes out clean.
- Remove from the oven and flip the pan over on top of a wire rack to remove the donuts from the pan and let them cool on the wire rack.
- If you only have one donut pan, clean it out, oil and flour it and continue baking the rest of the batter.
- For the glaze, in a medium bowl, whisk the maple syrup and powder sugar together until a thick glaze forms.
- Dip one side of the donuts into the glaze. Let them rest of the wire rack until glaze hardens. You could glaze the warm donuts and enjoy them right away if you prefer.
- Store in an air tight container, they will last for a few days.