Cook The Book: Low-Fat Applesauce Doughnuts Recipe

Name: Cook The Book: Low-Fat Applesauce Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (365 g/112.87 oz) unbleached all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 3/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon mace; 1/4 teaspoon allspice; 2 cup (265 g/9.35 oz) dark brown sugar; 2 large eggs; 1/2 cup (115 g/4 oz) apple juice; 1/3 cup (85 g/3 oz) nonfat buttermilk; 1/3 cup (115 g/4 oz) maple syrup; 3 tablespoons (40 g/ 1.41 oz) unsalted butter, melted; 1 teaspoon vanilla extract; Superfine sugar for coating pans

Servings: persons

2 1/2 cups (365 g/112.87 oz) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace
1/4 teaspoon allspice
2 cup (265 g/9.35 oz) dark brown sugar
2 large eggs
1/2 cup (115 g/4 oz) apple juice
1/3 cup (85 g/3 oz) nonfat buttermilk
1/3 cup (115 g/4 oz) maple syrup
3 tablespoons (40 g/ 1.41 oz) unsalted butter, melted
1 teaspoon vanilla extract
Superfine sugar for coating pans

1
Position one rack in the middle of the oven, and preheat the oven to 350u00b0F. Prepare the pans. Spray evenly with nonstick spray and coat with plenty of superfine sugar, if available; otherwise use regular granulated sugar. Shake out the excess.
2
In a large mixing bowl, add the flour, baking powder, salt, baking soda, cinnamon, ginger, mace, nutmeg, and allspice and whisk together.
3
In a medium mixing bowl, add the applesauce, brown sugar, eggs, apple juice, buttermilk, syrup, butter, and vanilla and mix well to combine.
4
Add the wet ingredients to the dry and whisk together just until the batter is smooth.
5
Divide the batter evenly among the prepared pans, using approximately 1/3 cup per doughnut. Bake for 10 minutes, rotating the pans from front to back after 5 minutes. The doughnuts are done if they spring back when touched lightly on the top. Their tops should not be browned.
6
Let the pans cool for 5 minutes, then turn the doughnuts out and place them on a wire rack to cool. Enjoy them warm from the oven or eat them within 6 to 8 hours. Wrap the remaining doughnuts in plastic film to keep fresh.

1048

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 cups (365 g/112.87 oz) unbleached all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 3/4 teaspoon baking soda, and more.

Yes, Cook The Book: Low-Fat Applesauce Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Low-Fat Applesauce Doughnuts

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