Apple Fritters with a Whiskey Glaze
No, I’m not going through the roller coaster side effects of a sugar high over the holidays, why do you ask? *twitches eye*
After scarfing a boat load of veggies after my sugar cookie filled Christmas, I’m starting to even out a bit and wanted to make something a little sinful without it actually being sinful – hence, baked doughnuts.
While drooling all over my keyboard at Lauren’s Latest delightful Red Velvet and Coconut and Cranberry Orange doughnuts I knew I had to resource a batch for well, myself. And others!! There is no way I can justifiably scarf a baker’s dozen of doughnuts, baked or not, and not feel overwhelming guilt and the need to do 300 situps in exercise penance.
So here’s the how-to on these delicious baked delights.
In a large bowl, whisk together cake flour, nutmeg, sugar, baking soda, baking powder, and salt.
Take 1 cup of apple pie filling, and chop up the large apple pieces into itty bitty ones. Make sure they’re still discernible.
Mix the buttermilk, eggs, butter and apple pie filling into the dry ingredients and you’re ready to go.
Pour about 1/3 cup of batter into your pre-sprayed doughnut pan, baking at 425 for 8 minutes.
Ka-Pow! Golden brown and perfectly puffy. Roll out onto a cooking rack and get to making your whiskey glaze.
Into one cup of powdered sugar, whisk in 3-4 tablespoons of whiskey and whisk! Easy peasy. If you like your glaze a little stiffer, add in less whiskey. If you enjoy a runnier glaze, add more. Bam.
Now, as for glazing there are two ways to go about it. The pour-it-all-over-and-let-it-fall-down-in-a-sugar-wave. Or there is the dunking method. Both are illustrated in the picture above. You can tell which is which. Now, go forth and bake. These would be a nice way to bring in the new year, or as a brunch side sans glaze. Just a thought.Print
Baked apple doughnuts with whiskey glaze are a slightly healthier take on homemade doughnuts, but they are still a delicious baked delight!
Apple Fritter Doughnuts:
- 2 cups Cake Flour
- 3/4 cup Sugar
- 2 tsp. Baking Powder
- 1/4 tsp. Nutmeg
- 1 Tbsp. Cinnamon
- 3/4 tsp. Salt
- 3/4 cup Buttermilk
- 2 eggs, lightly beaten
- 2 Tbsp. Butter, melted
- 1 cup. canned Apple Pie Filling, apples diced
- 1 cup Powdered Sugar
- 3–4 Tbsp. Whiskey
- Preheat your oven to 425F.
- In a large bowl, whisk together flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- Beat in buttermilk, eggs, and melted butter until fully incorporated.
- Dice apples from canned apple pie filling into small pieces. Add into doughnut batter and mix until evenly distributed.
- Spray doughnut pan with non-stick spray, filling each cavity with 1/3-1/2 cup doughnut batter. Bake in oven for 8 minutes, or until light golden brown.
- In small bowl, whisk together powdered sugar and whiskey until sugar is dissolved and mixture is runny.
- Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.
Inspired by Lauren of Lauren’s Latest and Wilton recipes
Keywords: apple fritter recipe, apple donuts, baked donut recipe