Wednesday, March 10, 2010

Applesauce Doughnuts


Top Pot is a popular doughnut joint here in Seattle.  People covet this place like it was a shrine.  The doughnuts are said to be the best around.  The two of us were craving doughnuts the other morning so we hopped in our car and drove to the sacred shop.  And what did we find? A display case with too many doughnuts to choose from.  It took us a good 5 minutes of studying and debating to decide on 3 doughnuts, even though only two of us were present. We figured since this was our first go 'round we needed a good selection.  We opted for the Double Trouble, a chocolate cake doughnut with chocolate icing, a maple glazed old-fashioned, as the old-fashioned is what they are known to make the best, and an applesauce doughnut.  After, nibbling, chewing and devouring the three doughnuts we came to the conclusion that, although they are good doughnuts and we loved eating them, they are just, well, doughnuts.  They didn't have us praising the Gods after one bite. The flavor was good, the texture was good and the whole experience was fun.  Not only was it fun because it was our first trip but because it got our brains buzzing around the idea of a homemade applesauce doughnut.  The applesauce doughnut was the favorite of both of us so the thought of making a lower fat version of the treat really made us giddy.  So the very next weekend we met at one kitchen and went to work on a baked version of the Top Pot creation.  The result was pretty darn tasty.  We have to say that as doughnut makers we are dunkin' good (pun intended.)  This is one doughnut that we won't feel guilty about eating on any morning.  Thank you Top Pot for the experience and the idea!


Applesauce Doughnuts
adapted from the kitchen of Ruby Glen

1 cup white sugar
2 teaspoons baking powder

1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs (or 6 egg whites or 3/4 cup egg substitute)
1 tablespoon honey
1/2 cup applesauce
1/2 cup water
Glaze:

2 1/2 cups powdered suger
pinch of cinnamon, nutmeg and clove
1/2 tsp vanilla
1/4 tsp salt

Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a doughnut baking pan.

In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and applesauce in a separate medium bowl, and stir into the dry ingredients. Then spoon the mixture onto the prepared pan.

Bake the doughnuts for 12 minutes in the preheated oven, until golden brown.

You can sprinkle confectioners sugar on top of the doughnuts while they're warm or you can make your own glaze to dip them in. To make the glaze, bring the water to a boil and add the powdered sugar, spices, vanilla and salt.  Dip each doughnut and tadah! now you have a glazed doughnut.

Yields 12 doughnuts

2 comments:

  1. Since I don't have a doughnut baking pan, what do you suggest I use?

    ReplyDelete
  2. we also made a few "doughnut holes" by using a mini muffin pan. Since I know you don't have that either, make doughnut muffins. They will need to cook a bit longer. :)

    ReplyDelete

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