Hi there, remember me? Yeah, I’m the one who’s meant to be writing this blog. Did you miss me?!
With my laptop dying the other week, and my reluctance to write a full post using my phone or iPad, I have found myself out of action for a wee while. But now I am back up and running and have a sweet desk sitch happening in my apartment (complete with faux pot plants) so I can blog until my heart is content.
I thought I would start off with one of the most amazing baked goods I have made in a long time. Behold the baked donut!! Right?
This recipe was slightly adapted from Shutterbean, where I totes got my baked donut inspiration from in the first place. They are super easy to make and taste divine. I totally won’t judge if you eat them all in one sitting.
Baked Caramel Apple Donuts
- 1 1/4 c wholemeal flour
- 2t baking powder
- 1/2t ground cinnamon
- 1/2t salt
- 2 eggs, room temperature
- 1/2c packed brown sugar
- 1/2c regular sugar
- 1/2c vegetable oil
- 2t vanilla essence
- 3 medium apples, peeled and grated
Pre-heat the oven to 190 degrees celsius, grease a donut pan and set aside.
Whisk flour, baking powder, cinnamon and salt in a large bowl.
In another bowl, whisk eggs and sugars together until smooth. Add oil and vanilla and whisk again.
Stir the wet ingredients into the dry ingredients until just combined. Stir in the apples. Spoon the mixture into the donut pan until almost full (or use a piping bag/zip-lock bag with a corner cut off). Bake until golden (around 20 minutes) or until a skewer comes out dry.
Leave in pan to cool for five minutes before transferring to a wire rack.
**I totally put too much mixture into the pan and ended up with a half muffin/half donut, but hey they still tasted amaze!**
For the glaze, I used this recipe from food.com
- 2T butter
- 1/2c firmly packed brown sugar
- 2T milk
Combine butter, brown sugar and milk in a saucepan. Bring to the boil and cook for one minute.
Dip the donuts into the glaze and set aside (or shove directly into your face-hole).
Shutterbean was totally right – the next day they taste even better, as the glaze sinks into the donut. Soo good.