Let’s jump into fall, shall we? These baked donuts were sooooo delicious! And I love that they use whole wheat flour!
I’ve had trouble with baked donuts in the past. Too dry. This recipe calls for an apple cider glaze that really moistens the baked donuts. Don’t leave it out, k?
2 cups White Whole Wheat Flour
1 1/2 cups All-Purpose Flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
1/2 cup organic light brown sugar, packed
1/2 cup organic cane sugar
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 tablespoon maple syrup
1/2 cup buttermilk
1 C organic unsweetened applesauce
2 T butter
1/2 C apple cider or apple juice
Heat oven to 375 degrees. Prep two baked donut pans.
click image for purchasing information
In a large bowl, combine flours, baking powder, salt, cinnamon, cloves, and both sugars. Whisk together ingredients until combined.
In a small bowl, whisk together butter, eggs, vanilla, maple syrup, buttermilk, and applesauce. Add wet ingredients to dry ingredients and stir until combined.
Spread donut batter evenly into baked donut pans. Bake 12- to 15 minutes or until donuts are slightly golden.
Remove donuts and set onto a cooling rack placed above a jelly roll pan.
Prick the donuts with a fork.
Meanwhile, heat the butter and apple cider over medium-low heat and allow to cook until slightly thickened. Pour the glaze over the donuts before serving!