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
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
1/2 cup brown sugar
1 Tbsp. cinnamon
1 Tbsp. Palate Cinnamon Sugar Cookie
2 tsp. pumpkin spice seasoning
- 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.