Tuesday, January 31, 2012

apple doughnuts

I love a good doughnut.  Actually, I love all doughnuts.  I have a certain affinity for all things carby; frosted or streuseled, and I have zero self control. Throw in a mini doughnut pan, and the scale starts playing hide and go seek.

Seriously, what is with the attraction to miniature desserts?

I couldn't completely discriminate; I made regular-sized doughnuts too.  And sampled plenty of both.

Awhile back, I made apple streusel muffins and accidentally ate ten of them.  I turned them into mini doughnuts.  Big doughnut instructions follow; I hate to discriminate. 

Apple Streusel Mini Doughnuts

  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. butter
  • 1 c. white sugar
  • 2 eggs
  • 1 tsp vanilla
    • 2 c. shredded apple

    • Streusel Topping 
  • 1/3 c. packed brown sugar
  • 1 tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1 tbsp. butter

Preheat oven to 425 degrees.

Combine dry ingredients in small bowl.  Beat together butter, sugar, eggs, and vanilla.  Add flour mixture.  Stir in apples.

In separate bowl, mix together brown sugar, flour, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.

In your greased mini doughnut pan, fill each ring about 1/3 of the way full (I find this easiest by using a plastic bag to pipe it in).  Top with streusel.

Bake for 4-6 minutes and allow to sit for several minutes in the pan after pulling them from the oven.  Cool on wire rack.

For bigger doughnuts, topped with a cinnamon glaze:

Using the same batter, fill each place in your regular doughnut pan about half full.  Bake at 425 degrees for 7-9 minutes.  Doughnuts should spring back when touched.

Remove from the pan and allow to cool.

Cinnamon Glaze
1/4 c. milk
3/4 c. powdered sugar
1/2 tsp. cinnamon

Dip each doughnut in the glaze.

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