Comments on: Baked Apple Cinnamon Donuts

By: Irenaeus

Irenaeus — Fri, 22 Apr 2016 13:21:38 +0000

Wonderful recipe. Donuts were good, glaze was also good… a must try. I think you can halve the glaze recipe. Thank you for posting.

By: Barbara Schieving

Barbara Schieving — Thu, 26 Sep 2013 03:33:21 +0000

In reply to FS.

Sorry you didn’t like them. They are a better for your version but if you prefer a butter version, you might want to try my blueberry muffin recipe. https://www.barbarabakes.com/2011/05/best-blueberry-streusel-muffins/

You could sub the blueberries with apples and cinnamon. Let me know if you try them. I don’t know anyone who didn’t like them.

By: FS

FS — Thu, 26 Sep 2013 03:16:32 +0000

I’m afraid these were a disappointment! They had an off, oil flavor that overwhelmed. Next time I’d definitely replace with butter, although I don’t think these are worth giving another try when so many other recipes are out there.

By: Barbara Schieving

Barbara Schieving — Mon, 13 May 2013 15:50:35 +0000

In reply to megan.

Hi Megan – yes you can substitute fresh apples, they just won’t absorb as much of the apple juice, so use less to begin with (I’d try 1/3 cup) and once the apples are tender, I would drain off any excess liquid before adding the apples to the batter. Or you could try grating the fresh apple and adding it without cooking. The short cook time is just not long enough to cook chunks of apple. Let me know how it goes 🙂 Thanks!

By: megan

megan — Mon, 13 May 2013 15:28:49 +0000

Is it possible to use just cut up pieces of apples instead of dried apples? I don’t have any on hand and I really want to make these!!!

By: Barbara Schieving

Barbara Schieving — Sat, 13 Apr 2013 20:23:17 +0000

In reply to Dee.

Hi Dee – I wish we could talk too. I don’t think you have any reason to be nervous. It’s adapted from an America’s Test Kitchen recipe and they’re well test.

By: Dee

Dee — Sat, 13 Apr 2013 18:39:26 +0000

I’m in the middle of making these right now. I wish we could talk! 😀 I noticed there is baking soda, but no buttermilk and the flour is all purpose. This makes me nervous!

By: Jennifer Allen

Jennifer Allen — Thu, 26 Jan 2012 02:08:48 +0000

Hi Barbara! That picture looks AMAZING! I’m so excited to try these! Thank you!
I did notice (since I’m doing these right now and I am a direction-follower) that a step seems to be missing – you don’t say when to add the flour, baking soda, salt and cinnamon after you have set aside. Maybe it’s just me but I just wanted to let you know. Thanks for the recipe again!

By: Eliana

Eliana — Fri, 13 Jan 2012 18:33:14 +0000

This looks like just the comfort food I need to get me through this cold weekend that is almost here. Can’t wait!

By: Javelin Warrior

Javelin Warrior — Fri, 13 Jan 2012 14:25:49 +0000

These donuts are amazing and I’ve been inspired to feature them in my Friday Food Fetish roundup. And I’ll be sharing on Pinterest. Please let me know if you have any objections and KEEP IT COMING!