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Baked Apple Donuts




Source of Recipe


Midwest Living Magazine, Sept/Oct 2006


Recipe Introduction


The flavor is fantastic but these little yummies just fall apart! ANd they are actually muffins although the middle sinks and makes it "donut-ish".
The magazine attributes them to Jerabek's Bohemian Coffeehouse and Bakery in Saint Paul.


List of Ingredients




1 1/2 c flour
1 1/2 tsp kosher salt (or 3/4 tsp salt)
1 tsp baking soda
1 c shortening
1 1/2 c sugar
2 eggs, lightly beaten
1/2 c buttermilk
1 1/2 c finely chopped apples - do not peel

For rolling:
1/2 c sugar
1 tsp cinnamon


Recipe



Combine flour, salt and baking soda; set aside.
Beat shortening 30 seconds with electric mixer.
Scrape bowl.
Add the 1 1/2 c sugar gradually, about 1/4 cup at a time and scrape bowl between each addition.
When all sugar has been added, beat 2 minutes at medium speed.
Scrape bowl; add eggs one at a time and beat well after each addition.
Scrape bowl.
Alternately add dry ingredients and buttermilk to egg mixture; mix well after each addition.
Fold in chopped apples.
Preheat to 350. Grease WELL 24 muffin cups. (2 1/2 inch size)
Spoon batter into cups, filling each about 2/3 full.
Bake for 18 to 20 minutes or until dark golden brown and a toothpick tests clean.
Cool in pans on a wire rack for 15 minutes.
Mix 1/2 c sugar and cinnamon.
CAREFULLY remove donuts from muffin cups (they are extremely tender) and while warm, roll in cinnamon sugar mixture.
(Eat crumbs as you roll)
Serve warm. makes 24.



Notes:
I used kosher salt, large eggs, butter flavor shortening, buttermilk powder, and gala apples.
I used more than 1/2 c sugar to roll them in and was very generous with cinnamon.
I baked for 19 minutes.

They are very tricky to get out of the muffin cups in one piece. Next time, I will most likely use sprayed cupcake liners and just sprinkle the cinnamon sugar on top.
These have wonderful flavor, hot or cold!!