Ingredients
Scale
- 1 cup all-purpose flour (you can substitute with whole wheat for a nuttier flavour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (or use coconut sugar for a deeper caramel note)
- 1 large egg, at room temperature
- 1/2 cup plain Greek yogurt (or swap for sour cream for extra tang)
- 1/4 cup unsweetened applesauce (adds moisture and natural sweetness)
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and finely chopped (I love using Bramley apples for their tartness)
- 2 tablespoons melted butter or neutral oil (for a dairy-free option, use melted coconut oil)
For the Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons whole milk or plant-based milk
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon (optional, for a little extra warmth)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray with non-stick cooking spray. I always keep a pan like this handy, as it’s a staple for cozy mornings.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry mixture carries the warm spices that make the donuts feel like a hug.
- In a larger bowl, beat the sugar and egg together until pale and fluffy—about 2-3 minutes. This step reminds me of those early mornings when I’d sneak into the kitchen and whisk eggs by hand, imagining I was creating something extraordinary.
- Mix in the Greek yogurt, applesauce, vanilla extract, and melted butter until well combined. The applesauce is a trick my mum taught me to keep baked goods moist without that heavy greasiness.
- Fold the chopped apples gently into the wet mixture. Use a spatula to combine the wet and dry ingredients, stirring just until no flour streaks remain. Overmixing can make the donuts tough; I learned this the hard way when I first tried to rush a recipe.
- Carefully spoon the batter into the donut pan, filling each cavity about three-quarters full. I find using a piping bag or a resealable bag with a corner snipped works wonders for neat, even donuts.
- Bake for 12-14 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean. The smell at this point is pure joy, and I try to resist eating them straight from the pan (though it’s tough!).
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- For the glaze, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until smooth. Adjust the consistency by adding more milk if it’s too thick, or more sugar if it’s too thin.
- Dip the tops of each cooled donut into the glaze and place them back on the wire rack. Allow the glaze to set for at least 15 minutes before serving. This final step always feels a little like frosting a cake — a sweet, satisfying finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
