Apples and whiskey are such a perfect combo…add them to donuts and the magic begins. I’d love to tackle a yeast leavened donut next for a nice sour-dough kind of vibe, but these will more-than-do in the meantime! Hope you enjoy!!
Start by skinning and coring 3 honey crisp apples (about 1 1/2 cups).
Drizzle some olive oil in pan heated on high.
Add the diced apples…
…1/4 cup of white and dark brown sugar (equal ratios)…
…pinch of salt…
…and 2 tbsp of whiskey.
Reduce apples and whisky for about 10 minutes, or until they a dark golden brown—stir throughout reducing.
Once reduced, transfer to a blender or food processor.
In that same pan (with the apple reduction leftover goodness) reduce heat to low, add 2 tbsp of whiskey…
…and 1/2 cup of apple juice. Reduce to a syrup.
While that reduces, blend the roasted whiskey apples into a very fine puree.
In a separate bowl add 3/4 cup of almond milk (or alternative)…
…1 tsp of nutmeg,1 tsp of cinnamon,1 tsp of allspice…
…3 tbsp of canola oil, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp salt, …
…1 cup flour…
…and 1 tbsp of baking powder.
Give it a good mix.
Then add the roasted apple puree.
Mix well.
Transfer to a piping bag.
Using a greased up mini donut pan .pipe in the doughnut batter until each mold is filled about halfway.
REPEAT until all molds are filled.
Bake at 375ºF for 15 minutes, or until they are a dark golden brown.
While those bake, begin making the glazes. Add 1 tbsp of the reduced whisky syrup to 4-5 tbsp of powdered sugar.
Mix well.
In a separate bowl add 4-5 tbsp of powdered sugar and 1 tsp of nutmeg, cinnamon, and allspice.
Mix well.
Lastly, in another bowl add 4-5 tbsp of granulated sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.
Once the donut s gold and crispy, remove then from the oven.
Carefully flip them over and onto a cooling rack until they are cool enough to handle.
All that’s left to do is starting coating the mini spiced donuts.
I did equal amounts of spiced sugar…
…spiced powdered…
(SO BOMB)
Just dip, flip, and…
…ENJOY!
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| Top Left: Donut Pan | Top Middle: Pastry Bag Set | Top Right: Cooling Rack |
| Bottom Left: All-Clad Pan | Bottom Right: Glass Bowl Set |
Hi! Many thanks for posting this! I got inspired to buy 2 Wilton pans, and they arrived today. Instead of going to bed, I made these; I followed it step by step! They are absolutely. phenomenal. Recently, my previous entry in a local baking challenge did not place. I firmly believe that these are going to take first prize next year! Thank you for sharing this. This is so delicious. Regarding their bite sized-ness, I ate around 4 before I had to will myself to stop eating them. The spices are gently balanced; they donut (ha) fight each other on the palate. I preferred the glazed and powdered sugar doughnut. I remade my batter a second time, and added wet to dry instead. The first time, adding dry to wet, for me, resulted in clumps. I will definitely be trying more of your recipes! Eating more plant based has enabled me to lose a dramatic amount of weight, and this dish is a testament to the fact that vegan food is not “just grass”, boring, bland, and that vegan baked goods can hold their own. I am proud of myself for baking something so divine, and I cannot say thank you enough!