No, I’m not going through the roller coaster side effects of a sugar high over the holidays, why do you ask? *twitches eye*
After scarfing a boat load of veggies after my sugar cookie filled Christmas, I’m starting to even out a bit and wanted to make something a little sinful without it actually being sinful – hence, baked doughnuts.
While drooling all over my keyboard at Lauren’s Latest delightful Red Velvet and Coconut and Cranberry Orange doughnuts I knew I had to resource a batch for well, myself. And others!! There is no way I can justifiably scarf a baker’s dozen of doughnuts, baked or not, and not feel overwhelming guilt and the need to do 300 situps in exercise penance.
So here’s the how-to on these delicious baked delights.
In a large bowl, whisk together cake flour, nutmeg, sugar, baking soda, baking powder, and salt.
Take 1 cup of apple pie filling, and chop up the large apple pieces into itty bitty ones. Make sure they’re still discernible.
Mix the buttermilk, eggs, butter and apple pie filling into the dry ingredients and you’re ready to go.
Pour about 1/3 cup of batter into your pre-sprayed doughnut pan, baking at 425 for 8 minutes.
Ka-Pow! Golden brown and perfectly puffy. Roll out onto a cooking rack and get to making your whiskey glaze.
Into one cup of powdered sugar, whisk in 3-4 tablespoons of whiskey and whisk! Easy peasy. If you like your glaze a little stiffer, add in less whiskey. If you enjoy a runnier glaze, add more. Bam.
Now, as for glazing there are two ways to go about it. The pour-it-all-over-and-let-it-fall-down-in-a-sugar-wave. Or there is the dunking method. Both are illustrated in the picture above. You can tell which is which. Now, go forth and bake. These would be a nice way to bring in the new year, or as a brunch side sans glaze. Just a thought.
Welcome to Country Cleaver, where country comfort and convenient cooking come together. Follow my adventures of self-reliant country cooking and baking from scratch with a little life mixed in for kicks!