Thursday, November 20, 2014

Baked Caramel Apple Donuts

This whole post was originally about how discouraging it can be to fall into a creative slump while being busy with things you aren't passionate about, and then I deleted it. The thought of someone reading it and scoffing, "oh she thinks she's just SO busy," killed my vibe entirely, and that is some real bullshit. This blog isn't for those people. It's for awesome, nonsensical, nice people who like good food and sharp wit.

...And dogs, but that doesn't really apply right now.

If that sounds anything like you, then try this baked caramel apple donut recipe (adapted from Queen Shutterbean) and dance around like an idiot while you're at it. I recommend this song to set the mood.

Side note: supportive people are the best. Be one. Find one. Keep 'em around forever!

The first thing you should know about these donuts is that the apple flavor comes out just perfectly after they set overnight. Also, if you aren't reeeeaaally into caramel, you may want to go with a different topping (obviously) because the one I used is mighty chewy. However, it does soften up overnight. Give them a try! You won't hate me for it.

Baked Caramel Apple Donuts

Adapted from Shutterbean 

  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg 
  • 1/8 teaspoon allspice
  • 2 eggs, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 medium Gala apples, peeled & shredded
  • 1 1/2 cup chewy caramel candies
  • 1 tablespoon whole milk
  • Optional: chocolate melts for drizzling

Preheat oven to 350 degrees F. Spray donut pans with cooking spray & set aside. Whisk together flour, baking powder, cinnamon and salt in a large bowl.
In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared donut pans until almost full. Baked until golden and a tooth pick inserted in the center comes out dry. It takes about 15-20 minutes.
In a small, microwaveable bowl, combine the caramel and milk. Microwave for 1 minute at medium power. then stir; repeat in 30 second intervals until melted and smooth. If making small donuts, dip them directly into the caramel. For larger donuts, spoon caramel topping on top! If you want chocolate drizzle, melt your chocolate in the microwave in 30 second intervals, then transfer it to a ziplock bag and snip one corner off. Drizzle quickly!

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