With apple season upon us, now is a great time to get a head start on all things apples, included this easy plant-based donut! To get started, you can use store bought apple cider or you can take a homemade approach and check out my recipe below. A secret tip to add a boost of Vitamin C is to add some fresh squeezed orange juice to freshen it up even more. Overall, these donuts bring back awesome memories of apple picking and other fall activities.
Yields 12 donuts
Ingredients
Dough:
3 1/2 cups King Arthur organic flour
3/4 cup sugar
1/2 tsp. baking soda
2 tsp. baking powder
1/4 cup butter
3/4 cup Apple cider, concentrated
2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water, mix and set aside
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. Vitacost Himalayan Pink Salt
Topping mix:
1/2 cup brown sugar
1 Tbsp. cinnamon
1 Tbsp. Palate Cinnamon Sugar Cookie
2 tsp. pumpkin spice seasoning
Directions
- In a mixing bowl, combine all of the dry ingredients: flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a kitchen-aid mixer, mix together apple cider and butter. Then add egg replacer. Slowly incorporate the dry mixture into the wet, on a slow speed. Once dry incredients have combined, pour onto a floured counter top.
- Knead dough until it is not so sticky. Roll out until it is about 1/2 in thick, make sure not too thing or they won’t puff up as well. With a circle cutter, cut out your donut shape and use a cutter to make the hole in the middle of the donut.
- In a large pot, full with 2 1/2 cups of oil and bring to around 325 degrees to 350 degrees F. Add donuts into oil and bake for 2-3 minutes or until both sides are brown and puffed.
- Immedietly remove donuts from oil and place into bowl with topping mixture. Roll around to coat and place on baking rack to cool.
Chef’s tip: You can always finely chop up peeled apples and add them to the dough.
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