Nate and I, for the past 5 years, have dubbed Friday “Donut Friday.” I’m sad to say that we haven’t always followed through on eating a donut on Friday (hey, a girl’s gotta sleep in sometimes before getting ready for work), but thankfully there’s a new addition in our house that makes it possible.
I’ve named my donut pan.
Her name is Freida.
Now I realize it’s not normal to name your kitchen baking gear – or even your baking equipment. Apparatus if you will. But when a pan changes your life for the better it only seems proper to personalize her a little more. Also, I feel that it’s imperative to tell you that I just named her the first name that popped into my head. Who knows why Freida is that name? We may not ever know – but what I do know is that I’m a whole lot more OK with eating donuts now that she’s in my life.
These are double apple donuts because, well, that’s what sounded good. They also have a little less fat and sugar than normal baked donuts and the apple taste is, well, impeccable.
Viva la Donut Friday!
APPLE APPLE DONUTS (makes 12 donuts in a standard donut pan)
- 1/3 cup applesauce, unsweetened
- 1 whole apple, peeled and grated
- 1/3 cup granulated sugar
- 1/2 cup milk (I used 1% cow’s milk, but whichever kind you like is fine)
- 2 eggs
- 1 Tbsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- powdered sugar for dusting
Preheat your oven to 325. Whisk together the applesauce, grated apple, sugar, milk, eggs, and vanilla. Add in the flour, baking powder, and cinnamon. Spray donut pan (or use a muffin pan if you don’t have a donut pan) with nonstick spray and spoon each opening about 2/3 full. Bake at 325 for 10 minutes until golden brown and a toothpick comes out clean. Let cool for about 5 minutes before turning the pan upside-down and removing the donuts. Let cool slightly and dust with powdered sugar.
It’s Donut Friday somewhere y’all, and that somewhere is here. Enjoy!
Leave a Reply