Donuts are by far my favorite snack. They’re so bad, yet soooo good. I’ve never met a person that doesn’t like donuts. If that person even exists, well, let’s just say I’m okay with not knowing them.
No, but seriously guys. How can you look at those two above pictures and have no desire to eat it? These apple cinnamon baked donuts would be great for after Thanksgiving or Christmas breakfast. They’ll make your house smell heavenly, waking up all of your guests to come join you in the kitchen.
With PAM Baking Spray, I can put my one donut pan to use and make more batches faster without having to scrub down in between every batch. If I can whip out donuts in a shorter time period, then I can have more time enjoying breakfast with my house guests. The holiday season really is about getting together with family, not slaving away in the kitchen.
Be careful, once you press down on that red nozzle, the spray comes out quite quickly. I was a bit generous in spraying my donut pan because I didn’t want the apples to stick. With PAM, the apples didn’t stand a chance.
After letting the donuts cool in the pan for a couple of minutes, I inverted the pan onto a metal wire rack and they slid right out. There was no tapping, pushing, or slamming necessary. I always hold my breath when I have to flip the pan over. If the bottom half of the dough sticks to the pan, my time spent prepping and baking the dessert would go to waste. It’s important (especially during the holiday season) that things go as planned the first time through. Can you imagine if I had to bake 20 dozen cookies twice because the first time through, everything stuck to the baking sheet? That would be a nightmare and I’d miss Thanksgiving/Christmas dinner!
Not only that, but the donuts rose as beautifully as they normally would have without any spray. PAM didn’t affect the flavor or the baking process of the dough, which is just as important as having a non-sticking pan. It saves me time during prep and clean up since I don’t have to grease AND flour the pan prior to baking. This one step spray will do it all.
I remember trying to make a bundt cake one time for a dinner party. Since the bundt pan was a “non-stick” pan, I figured I’d be okay just dumping the batter right in. Little did I know what I was doing. The bundt cake was a very thick consistency with a cinnamon swirl in the middle. When I flipped over the pan, only half of the cake came out because the cinnamon swirl made the top half stick. If only I had used PAM back then, I would have had a full bundt cake.
PAM Cooking Spray leaves up to 99% less residue buildup than margarine or bargain brand cooking sprays while still offering superior no-stick results. Their formula also has zero calories per serving. After all, who needs the extra calories during the holiday season?
Since I didn’t have a large grater for my apple, I simply chopped them finely using a sharp knife. The thicker chunks were perfect for me. These donuts scream autumn. They have lots of fall spices and apple flavor. I made a quick cinnamon glaze to top them off with, but they’d be just as good rolled in some cinnamon sugar.
Recipe adapted from Joy the Baker
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/3 cup packed light brown sugar
- 2 tablespoons butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1/2 cup peeled and grated fresh apple
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tsp cinnamon
- 2 tablespoons buttermilk
Directions
- Preheat oven to 350 degrees F. Spray a donut pan with PAM and set aside.
- In a large bowl, mix together the butter, egg, buttermilk, and vanilla.
- Gently add in the flour, baking powder, baking soda, salt, spices, and brown sugar until just combined.
- Fold in the grated apple.
- Use a small spoon to dollop batter into the prepared pan. Smooth out and fill each doughnut in the pan three-quarters full with batter.
- Bake for 8 to 10 minutes. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
- While the doughnuts cool, make the glaze.
- To make the glaze, whisk together powdered sugar, vanilla, cinnamon, and buttermilk.
- Once the doughnuts are completely cool, evenly spread the glaze on each donut.
- Allow the glaze to harden for 15 minutes. They're best serve the day they’re made.
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