Ingredients:

  • 2-3 medium apples, peeled and diced (to make 1/2 cup puree)
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg (50g)
  • 1/2 cup (120ml) fresh apple puree (unsweetened)
  • 1/4 cup (60ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) granulated sugar
  • 1 tbsp (8g) ground cinnamon
  • 1 pinch (0.5g) salt

Instructions:

  1. Prepare the apple base by simmering peeled and diced apples in a saucepan with a splash of water over medium heat until soft, then mash or blend until smooth and let cool slightly.
  2. In a large bowl, whisk together the flour, 150g sugar, baking powder, cinnamon, nutmeg, and salt. Using a mixer on medium speed, beat in the softened butter until the mixture resembles coarse crumbs.
  3. Add the egg, apple puree, milk, and vanilla extract to the bowl. Mix on low speed until just combined, ensuring not to overmix.
  4. Grease a 9-cavity doughnut pan. Transfer the batter into a piping bag and fill each cavity about 3/4 full.
  5. Bake at 350°F (175°C) for 10–12 minutes until the tops spring back and a toothpick comes out clean.
  6. Allow doughnuts to cool on a wire rack for 2 minutes. Meanwhile, whisk together 60g sugar, 8g cinnamon, and a pinch of salt in a shallow bowl.
  7. While still warm, press each doughnut into the cinnamon sugar coating until fully coated.