All Things Apple
Our temps were still in the 100’s throughout September, but that doesn’t mean I didn’t decorate for fall and bake scrumptious apple treats!
Here are a few of the tasty items that had my kitchen smelling sweet with apples!
Apple Cider Donuts
Recipe from - Sally’s Baking Addiction
(Love her recipes… highly recommend her cookbook.)
Ingredients
1 and 1/2 cups (360ml) apple cider
2 cups (250g) all-purpose flour (spooned & leveled)*
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice*
1/4 teaspoon salt
2 Tablespoons (28g) unsalted butter, melted
1 large egg, at room temperature
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (120ml) milk, at room temperature*
1 teaspoon pure vanilla extract
Topping
1 cup (200g) granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice*
6 Tablespoons (85g) unsalted butter, melted
Instructions
Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
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Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Apple Cinnamon Scones
Recipe from - Sally’s Baking Addiction
I love making scones. They are easy, look pretty, and keep well. I added some caramel chips in these and they were delicious!
Ingredients
2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons ground cinnamon
½ teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
1 large egg, cold
1/2 cup (100g) packed light or dark brown sugar
1 teaspoon pure vanilla extract
1 heaping cup (125g) peeled and chopped apple*
Optional Toppings
1/2 cup (145g) store-bought or homemade caramel sauce*
Instructions
Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
Lightly dust a work surface with flour. Pour the dough mixture on top and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and if desired for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your refrigerator has space!) and refrigerate the shaped scones for at least 15 minutes and up to 1 day.
Meanwhile, preheat the oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet(s).
Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with optional caramel sauce.
Leftover scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.
And for my sourdough friends, I made this amazing, taste so good I could have eaten the whole thing, bread:
Sourdough Apple Fritter Bread
Recipe from: Country Road Sourdough
(Love her recipes too and highly recommend her book!)
Ingredients
▢ 50 grams granulated sugar, 1/4 cup
▢ 55 grams brown sugar, 1/4 cup
▢ 113 grams butter, room temperature, ½ cup
▢ 1 egg, room temperature
▢ 80 grams sourdough discard, room temperature, ⅓ cup
▢ 5 grams vanilla extract , 1 teaspoon
▢ 180 grams milk, room temperature, ¾ cup
▢ 175 grams all-purpose flour, 1 ¼ cups
▢ 10 grams baking powder, 2 teaspoons
▢ 3 grams salt, ½ teaspoon
▢ 150 grams apples, peeled and diced, 1 ½ cups
Filling:
▢ 110 grams brown sugar, ½ cup
▢ 8 grams cinnamon, 1 Tablespoon
Icing:
▢ 90 grams powdered sugar, ¾ cup
▢ 30 grams milk, 2 Tablespoons
▢ 3 grams vanilla extract, ½ teaspoon
Instructions
Preheat the oven to 350°F and grease a 8.5 x 4.5″ loaf pan or line with parchment paper and set aside.
In a large bowl or bowl of a stand mixer, add the butter and sugars and beat until smooth with hand beaters or your paddle attachment.
50 grams granulated sugar, 55 grams brown sugar, 113 grams butter
Add in the egg, discard and vanilla extract and mix until incorporated. Then whisk in the milk. If using cold ingredients, the butter will likely curdle, but will still bake up fine.
1 egg, 80 grams sourdough discard, 5 grams vanilla extract , 180 grams milk
Fold in the dry ingredients. Mix until the flour mixture is just combined. It’s okay if that batter is a little lumpy, you do not want to overmix.
175 grams all-purpose flour, 10 grams baking powder, 3 grams salt
Peel and dice the apples. If you want bigger chunks of apples, you can dice your apples larger, or if you prefer a softer, more uniform texture, chop them into small pieces.
150 grams apples, peeled and diced
Add the diced apples to the batter and fold to combine.
In a small bowl, add the cinnamon and sugar and stir to combine.
110 grams brown sugar, 8 grams cinnamon
Add half the batter to the prepared loaf pan, and then add all but 2 tablespoons of the cinnamon sugar mixture on top.
Add the remaining batter on top and then finish with the remaining cinnamon sugar mixture.
Bake for 55-60 minutes or until the internal temperature reaches 200℉.
Remove from the oven and set on a wire rack to cool.
Make the glaze by mixing together the powdered sugar, milk, and a splash of vanilla, and then drizzle it on top of the Sourdough Apple Fritter Bread. Slice and enjoy!
90 grams powdered sugar, 30 grams milk, 3 grams vanilla extract
Notes
You can use any type of fresh apples you’d like, such as Gala, Honeycrisp, or, for a more tart flavor, Granny Smith apples.
Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the bread to become tough.
Fully cream the butter with the sugars to ensure a light and fluffy texture.
Use room temperature ingredients to prevent the butter from curdling.
Happy Baking!
xoxo, Mindy