Ingredients
Units
Scale
- 1 egg
- 1 cup milk
- 1/2 cup unsweetened applesauce
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (I used spelt)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Cinnamon Applesauce Glaze
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsweetened applesauce
- 4 teaspoons water (added one at a time as detailed in instructions)
Instructions
- Preheat oven to 350 degrees F. Spray donut pan(s) with cooking spray.
- Whisk together egg, milk, applesauce, sugar, and vanilla. Add flour, baking powder, 1 tsp. cinnamon, and salt. Whisk until smooth.
- Spoon batter into prepared baking pan. Each donut opening should be filled almost to the top. Bake in preheated oven for 12-15 minutes or until toothpick inserted comes out clean. (If you only have one donut pan, you will need to repeat this step when the first six are done.)
- Allow donuts to cool in pan for a few minutes, and then transfer to a baking sheet lined with parchment, wax paper, or a silicone mat. (This lining will help in the next step.)
- When donuts have cooled completely, whisk together powdered sugar, 1/2 tsp. cinnamon, applesauce, and ONE teaspoon water. If mixture is too dry to mix in all the sugar, continue adding water ONE teaspoon at a time just until a thick glaze forms. (If you make the glaze too thin, it will just soak into the donuts.)
- Dip the top of each donut into the glaze, and twist back and forth a couple times to get a good coating. Lift the donut straight up and let the excess drip off, then place the donuts glaze-side up on the lined baking sheet. Allow to rest about 15 minutes to let the glaze set before serving. Best eaten within a few hours.
Notes
Adapted from Ina Garten’s Cinnamon Baked Doughnuts.
I know this recipe looks long, but it really is easy! I just wanted the instructions to be clear and detailed so they would be easy to follow.
- Prep Time: 10
- 10:
- Cook Time: 15
- Category: Breakfast