Ruby Jordan’s
Baked Apple Donuts
Make them with or without a hole
About this recipe
By Claudia Elliott
Homemade donuts always remind me of Tehachapi because when I was a kid living in Cummings Valley we didn’t have a lot of money, but we had laying hens, so we had lots of eggs and my mother baked a lot. She also somehow got hold of a recipe for making raised glazed donuts in a deep fryer that were way better than Krispy Kreme!
And although we often think of donuts as fried (because most are), you can also bake donuts and this recipe combines Tehachapi apples with a simple dough and is easy-peasy!
Above you’ll see the finished product (using donut baking pan). Below you’ll see the donut baked in a muffin tin with cinnamon sugar topping.
I came up with three variations for this recipe, all very dunkable!
Scroll down for more photos!
Ingredients & instructions
- 1 tsp nutmeg
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3 cups flour
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3-1/2 baking powder
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1 tsp salt
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1 cup sugar
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2/3 cup shortening
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2 eggs
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1/2 cup milk
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1 cup diced apples
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1 cut butter or margarine, melted
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2/3 cup sugar
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2 tsp cinnamon
Sift together flour, baking powder, salt, nutmeg and 1 cup sugar. Cut in shortening until mixture is fine. Mix together eggs, milk, and apples. Add all at once to dry ingredients and mix quickly and thoroughly. Fill greased muffin tins two-thirds full. Bake at 350℉ for 20-25 minutes. Remove from pans and brush with melted butter, then roll in mixture of 2/3 cup sugar and 2 tsp cinnamon. Serve warm. (Yield: About 2 dozen)
Note: As you see, Ruby’s recipe called for using a muffin tin. I decided to try this recipe three ways: using a muffin tin with the cinnamon sugar coating; a muffin tin without the coating (for less sugar and fat) and in special donut baking pans. All options turned out great and were delicious!
Want an easy printable version?
These special donut baking pans are all ready to go to the oven.
Here the donuts baked in a muffin tin are dipped in melted butter, then coated with cinnamon sugar. Yum!
About Ruby Jordan
Ruby Jordan lived in Tehachapi in 1979 when she submitted this recipe to be published in The Original Tehachapi Apple Book. We would appreciate having additional information to include in her biography and perhaps a photo. CLICK HERE to share information.
