Baked Apple Doughnuts with Whipped Ganache
Delicious doughnuts packed with flavor feature applesauce, grated fresh apple, light brown sugar, cinnamon, nutmeg, and buttermilk. These cake like doughnuts are baked until golden. The doughnuts are rolled in brown sugar cinnamon, and topped with whipped ganache.
Equipment
- 3 (6-cavity) regular small doughnut pans OR 2 (4-cavity) jumbo doughnut pans
Ingredients
Doughnuts:
- 512 grams all-purpose flour (4 cups)
- 20 grams baking powder (4 teaspoons)
- 5 grams fine sea salt (1 teaspoon)
- 3 grams baking soda (1/2 teaspoon)
- 11 grams ground cinnamon (1-1/2 tablespoons)
- 1 gram ground nutmeg (1/4 teaspoon)
- 56 grams unsalted butter, melted and cooled (1/4 cup)
- 100 grams egg (2 large)
- 100 grams granulated sugar (1/2 cup)
- 100 grams light brown sugar (1/2 cup)
- 120 grams buttermilk (1/2 cup)
- 250 grams unsweetened applesauce (1 cup)
- 180 grams fresh apple, peeled, cored and grated (1-1/2 cup)
Whipped Ganache:
- 224 grams finely chopped milk chocolate (8 ounces)
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 3 grams fine sea salt (1/2 teaspoon)
- 360 grams heavy whipping cream (1-1/2 cups)
Toppings:
- 100 grams granulated sugar (1/2 cup)
- 6 grams ground cinnamon (1 tablespoon)
- 14 grams unsalted butter (1 tablespoon)
- 60 grams whole pecans (1/2 cup), toasted
Instructions
Doughnuts:
- Preheat oven to 350 degrees F. Spray three 6-cavity doughnut pans (OR two 4-cavity jumbo doughnut pans ) with non-stick cooking spray or wipe with vegetable oil. Set aside.
- Add all-purpose flour, baking powder, fine sea salt, baking soda, ground cinnamon, and ground nutmeg to small mixing bowl Whisk to combine. Set aside.
- Add melted butter, eggs, granulated sugar, light brown sugar, buttermilk, applesauce, and fresh grated apple to large mixing bowl. Stir to combine.
- Add 1/2 the flour mixture to the apple mixture. Fold in with large spatula. Add remaining flour mixture and fold in just until combined.
- Transfer doughnut batter to large plastic bag. Seal the bag. Cut a small hole in one corner of the bag. Squeeze the bag to fill the doughnut pan cavities. Alternately, you can use a piping bag, or a spoon, if desired.
- Fill each doughnut cavity about 2/3 of the way up the sides. Level each doughnut with your finger so the batter is even.
- Bake in preheated oven for 12 to 14 minutes or until doughnuts look firm and spring back when touched.
- Remove from oven. Cool several minutes in pan. Remove doughnuts from pan to cool completely.
Whipped Ganache:
- Add chopped milk chocolate, vanilla bean paste and fine sea salt to medium mixing bowl. Set aside.
- Add heavy cream to small saucepan. Heat over medium heat until boiling.
- Pour hot cream over chocolate. Let set for 5 minutes.
- Stir with a large spatula until the mixture is smooth and velvety.
- Cool 15 minutes at room temperature and refrigerate for two hours.
- Whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color.
Toppings:
- Combine sugar and ground cinnamon in small bowl. Brush doughnuts with melted butter. Roll in cinnamon sugar to coat.
- Frost doughnuts with whipped ganache, garnish with toasted pecans.