Follow Us on Facebook

Get updates from FaveHealthyRecipes.com posted directly to your News Feed.

(1)

Apple House Cinnamon Doughnuts

By: The Food Allergy Mama's Baking Book

Rate This Article

Comment On This Article

Apple House Cinnamon Doughnuts

For a lighter take on a classic deep fried donut recipe, make these Apple House Cinnamon Doughnuts from "The Food Allergy Mama's Baking Book" by Kelly Rudnicki. This is one the best homemade doughnuts recipes around!

Yields: 12

Ingredients
  • DOUGHNUTS:
  • Vegetbale oil, for frying
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract (such as Nielsen-Massey's Pure Vanilla Extract)
  • 3/4 cup granulated sugar
  • 3 tablespoons dairy-free margarine, melted
  • 4 1/4 cups to 4 3/4 cups unbleached all-purpose flour
  • 3 1/2 teaspoons teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup soy or rice milk
  • CINNAMON SUGAR, FOR ROLLING
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. In a large, heavy pot, heat 2 to 3 inches of vegetable oil until a candy thermometer inserted in the oil reaches 375 degrees F.
     
  2. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and ¾ cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk. Add the flour mixture and the soy milk alternately to the applesauce - margarine mixture. Add more flour, if needed, to make a smooth and not-too-sticky dough.
     
  3. Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to a ½-inch-thick circle. Dip a doughnut cutter into flour, and cut into the dough. Remove the trimmings and reroll, repeating the process.
     
  4. Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side. Doughnuts should be golden brown on both sides. Lift out the doughnuts with metal tongs and drain on paper towels.
     
  5. Mix together the ½ cup sugar and the 2 teaspoons cinnamon. Place the cinnamon - sugar mixture in a brown paper lunch bag. Place the warm doughnuts, one at a time, in the brown bag, and shake to coat. Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.
Notes

If you don't have a doughnut cutter, use a 3-inch biscuit cutter instead. To make the doughnut holes, use an empty, sterilized round medicine bottle without the cap. Poke the hole in the middle of the circle, and down the hole will pop. This is a time-tested trick Rudnicki learned from her mom.

 

ABOUT THE FOOD ALLERGY MAMA'S BAKING BOOK

With more children diagnosed with food allergies every year, parents are eager to find recipes that are both allergen-free and flavorful. Kelly Rudnicki is one of those parents, and she's created her own delicious baked recipes to help fill this gap. The Food Allergy Mama's Baking Book contains recipes that are completely nut, egg, and dairy free and that can stand up to their original versions. Children with food allergies no longer have to be excluded while their friends eat scrumptious baked goods. The Food Allergy Mama's Baking Book features scores of both sweet and savory baking recipes.

Newsletter Signup

Free Newsletter!

Subscribe to our newsletter dedicated to providing the very best healthy meal ideas, cooking tips, healthy recipes & special offers.

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.favehealthyrecipes.com

...