about the recipe
It took me longer than I would like to admit to purchase a donut pan. And now it is one of my go to kitchen items.
I love turning a good quick bread or muffin recipe into something fun, different, and let's be honest possibly more portable - like a donut.
And baked donuts have their perks! Don't get me wrong, I love traditional fried dough just as much as the next gal. But let's just accept baked donuts for what they have to offer and LET THEM SHINE.
tips & tricks
The greek yogurt is important for the texture of the crumb. Use sour cream as a great alternative.
Careful not to overwork the batter or the crumb topping. The batter needs to stay light and airy, and the crumb topping should be pea-sized crumbles coated in flour.
Store in an airtight container for 3 days.
ingredients
8 tbs butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg, room temperature
2 tsp vanilla
1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
~1 cup chocolate
recipe
1
Preheat oven to 400°F. Prepare one cookie sheet with parchment paper.
2
Whisk together flour, sugar baking powder, baking soda, cinnamon, and salt. Cut cold butter into dry ingredients with a pastry cutter, forks, or fingers. Mixture should be like coarse sand. Place bowl in freezer.
3
Cut apple into small cubes, roughly pea-sized. Measure out apple sauce, heavy cream, and vanilla into a small bowl and stir.
4
Add wet ingredients to dry ingredients with a fork, mixing gently - dough will be shaggy. Stir in apple cubes. If dough is too dry, add another tablespoon of heavy cream. Do not over mix!
5
Turn the dough onto the parchment paper. Knead a couple turns with floured hands to bring together and form a disc. Cut disc into 8 slices. Place in freezer for 20-30 mins.
6
Bake for 25-30 minutes, until a toothpick comes out clean.
