baked donuts // fall classics 3 ways

oh i love donuts - in moderation of course.

thankfully i have shown some self restraint when it has come to my donut making ways.

since receiving my donut pan last christmas this is only my second time making donuts.

i have noticed a trend though - when i bust out my donut pan i tend to make 3 different kinds of donuts in one fell swoop - this time around i decided i wanted to take your classic holiday pie and cake flavors and turn them into donuts - great idea right? right!

well, i thought so anyway and i am sharing with you my insanely delicious take

 on the classics -3 ways.

oh and i went apple picking too - it was amazing.

i don't think i will ever be to old to go apple picking.

the apple orchards in new england where hit pretty hard by an early frost in the spring which damaged many of the young flowers on the apple trees - several orchards were unable open up their coveted pick your own section and if they did it was very limited pickings.

one of the local orchards in canterbury, to say the least was very lucky - several of their trees were spared, they even opened up a very old part of the orchard that hasn't been seen by the public in 30 years- a special treat for the pick your own peeps. and let me tell you, the apples are incredible this year, super sweet and crisp.

 the inspiration for the donuts came from apple crisp, apple pie and gingerbread

some of my personal favorite fall & early winter favorites.

the pumpkin donuts are baked up with a simple pumpkin pie spice and canned pumpkin, then dipped in a simple white glaze and coated with cinnamon sugar.

in the apple crisp donut you will find little bits of apple with bits of a classic "crisp" topping baked right into the ever so slightly spiced donut.

the gingerbread version has sweet notes of molasses and spicy hints of ginger - the perfect donut to go along with your cup of tea.

second to banana pancakes on sunday morning i love a good home baked donut.

they are super easy, taking only a few moments out of your morning - making someone you love morning extra special.

feeding a crowd? make all three!

heading to a fall football game - bring a dozen!

going on a fall hike? tote along a thermos cocoa or coffee and you have your perfect snack when you reach the top of the mountain.

baked donuts are a tad bit healthier than their fried counterpart and a whole lot easier to make.

they are best eaten the day they are made but still quite tasty the next morning.

so grab your donut pan, whip up a batter or two or three and make donuts for someone you love. 

what do you typically make on Sunday morning for the ones you love?

do you  have a favorite donut recipe or corner bakery donut that you pick up on the weekends?

Baked Donuts - Fall Classics 3 ways

each recipe yields 6 donuts

 

you will need:

 core recipe

1 cup flour (all purpose/whole wheat pastry/spelt)

1/2 cup agave

1 tsp baking powder

1/4 tsp salt

1/2 cup soy yogurt

2 tbsp vegetable or coconut oil

1 tbsp apple cider vinegar

2 tbsp almond milk

 

for the apple crisp donuts

add 1/2 cup small diced apples, 1 tsp cinnamon

make the crisp topping by combining 1 tbsp vegan butter, 1 tbsp coconut or brown sugar + 1 tbsp oats - mashed with your fingers until mixed forms small clumps - sprinkle into each donut mold before piping batter into the molds.

 

for the pumpkin spice

add 1 tsp  pumpkin pie spice

reduce soy yogurt to 1/4 and add 1/2 cup pumpkin puree

glaze = 1/2 cup powdered sugar + 1/2 tbsp water or non dairy milk

plus 3 tbsp super fine sugar + 2 tsp cinnamon

 

gingerbread

add 1 tsp ginger & 1/8 tsp all spice

2 tbsp molasses

powdered sugar for dusting donuts

 

assembly:

 

preheat oven to 375*

in a medium bowl combine all dry ingredients

 

in another medium bowl mix all wet ingredients well, until smooth

combine wet and dry together and mix well

 

transfer batter to a large ziploc bag - this will make the process much easier when piping dough into donut pan

cut corner from bag

pipe batter into each donut round, smoothing out with the back of a spoon if needed

 

bake in the oven for 10-12 minutes - do not over bake, the donuts will continue to cook in the pan once removed from the oven

 

remove from oven and allow to cool on pan for 5 minutes - turn donuts onto a cooling rack and allow to fully cool prior to glazing or dusting with powdered sugar

 

pumpkin donuts - dip one side of the donut into the glaze; place the super fine sugar & cinnamon in a ziploc bag and toss the glazed donut until coated with the cinnamon sugar- repeat with remaining donuts.

 

gingerbread donuts - sprinkle with powdered sugar

 

enjoy!

 

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