The Apple Haus, in Long Grove, Illinois, serves delicious apple cider doughnuts and apple pies. We stopped going there long ago because of John’s allergies, but I never forgot how much I loved those doughnuts. I was determined to develop a recipe that closely matched those sweet and sugary treats. This recipe is the result of that mission, and it is fabulous. My son was so excited—not only could he have a doughnut for the first time in his life, but his were just as good as those at the Apple Haus.
Yield: 12 doughnuts and 12 holes
41/2–43/4 cups unbleached all-purpose flour
31/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup granulated sugar
3 tablespoons dairy-free margarine, melted
1 cup soy or rice milk
Vegetable oil for frying
Cinnamon sugar, for rolling
1/2 cup granulated sugar
2 teaspoons cinnamon
In a large, heavy pot, heat 2 to 3 inches of vegetable oil until a candy thermometer inserted in the oil reaches 375ºF.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and sugar. Add margarine, and mix well. In a separate medium bowl, combine flour, baking powder, salt, nutmeg, and cinnamon with a wire whisk. Add flour mixture and soy milk alternately with margarine mixture. Add more flour, if needed, to make a smooth and not-too-sticky dough.
Transfer dough to a lightly floured board. Knead for about 1 minute, and roll out to a 1/2-inch-thick circle. Dip doughnut cutter into flour, and cut into dough. Remove trimmings and reroll, repeating the process.
Slide a few doughnuts carefully into the hot oil, being careful not to crowd the pot. Fry until doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry other side. Doughnuts should be golden brown on both sides. Lift out with metal tongs and drain on paper towels.
Place cinnamon–sugar mixture in a brown paper lunch bag. Place warm doughnuts, one at a time, in the brown bag, and shake to coat. Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.
Note: If you don’t have a doughnut cutter, use a 3-inch biscuit cutter instead. To make the doughnut holes, use an empty, sterilized round medicine bottle without the cap. Poke the hole in the middle of the circle, and out the hole will pop. This is a time-tested trick I learned from my mom.
The Food Allergy Mama’s Baking Book is a one-stop guide to delicious, everyday baked goods free of dairy, eggs, and nuts — the most common food allergens. It offers timeless, foolproof recipes that are easy to prepare even for kitchen novices. It's an invaluable resource for home bakers (and their families) who loves sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not. But they fill a particular need for families who find baking at home to be the smartest and safest option. All the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. In addition, the book is filled with practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. It is the go-to guide for food-allergy mamas everywhere.
You can visit Food Allergy Mama (Kelly Rudnicki) at her blog Food Allergy Mama.com