This week, we continue our apple-themed series with scrumptious applesauce doughnuts. First, we prepare a quick homemade applesauce and show our recipe for soft and chewy baked doughnuts. Then we’ll decorate the doughnuts with a cider glaze, edible leaves and stems. As always, you can find the recipe eBook and the printable favor boxes we use to gift these treats at the end of this post.

Applesauce doughnuts with cider glaze (baked donuts recipe) #doughnuts #donuts |

More apple goodness

Apples make us happy which is why we have quite a few apple related recipes and DIYs on the blog. Click on the links below an check them out!

Applesauce doughnuts with cider glaze (baked donuts recipe) #doughnuts #donuts |


  • kitchen scale or measuring cups and spoons
  • sauce pan
  • wooden spoon
  • large metal spoon
  • sieve
  • large and small mixing bowls
  • electric hand-held or stand mixer fitted with the paddle attachment
  • rubber spatula
  • 12-hole doughnut tin (pan)
  • oven mitt or kitchen towel
  • cooling rack
  • small rolling pin
  • small leaf cutter or rose petal cutter
  • Dresden tool
Applesauce doughnuts with cider glaze (baked donuts recipe) #doughnuts #donuts |

Shelf life & storage

You can keep the applesauce doughnuts in the fridge for up to three days or store undecorated doughnuts in the freezer for a month. Always allow them to come to room temperature so the texture is soft and fluffy.

Yield: 12-14 donuts

Applesauce Doughnuts Recipe

Applesauce doughnuts with cider glaze (baked donuts recipe) #doughnuts #donuts |

You can prepare this recipe either with homemade applesauce or use store-bought if your short on time!

Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes


Doughnut Batter

  • 115 g (1/2 cup / 1 stick) unsalted butter, at room temperature, plus some extra for greasing the tin (pan)
  • 100 g (1/2 cup, packed) brown sugar
  • 1 egg (UK & Europe: M / US, CA, AUS, NZ: L)
  • 300 g (1 1/4 cups) apple sauce, store-bought or homemade (see below)
  • 250 g (2 cups) all purpose flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove

Optional Add-Ins

  • 100 g (2/3 cup) raisins
  • 100 g (3/4 cup) finely chopped walnuts or pecans

Quick Apple Sauce

  • 3 to 4 large apples, peeled, cored and chopped, and all brown and soft spots removed.
  • 115 ml (1/2 cup) water or apple cider
  • 3 tbsp freshly squeezed lemon juice
  • 3 tbsp brown sugar


  • 1 1/2 cups powdered sugar
  • 1/4 tsp nutmeg
  • 2 – 3 tbsp hot cidre or water
  • a few drops of red food colouring


  • green and brown flower (gum) paste


  1. Prep Work. Preheat the oven to 160°C (325°F / gas mark 3). Grease the molds of a 12-hole doughnut tin with butter or shortening and generously flour the tin.
  2. Make the applesauce. Place the apples, water, lemon juice and sugar in a small pot and cook on medium flame until the apples become really tender, for about 10 to 15 minutes. Use a blender or potato masher to puree the apples.
    Tip: You can cook the applesauce with any type of apple. Depending how sweet or tart the apples are, you may increase or reduce the amounts of sugar and lemon juice.
  3. Mix the wet ingredients. In a large mixing bowl, cream the butter, brown sugar, vanilla, cinnamon, nutmeg and clove until pale and fluffy. Add the egg and 300 g or cup applesauce and mix until blended.
  4. Add the dry ingredients. Stir the flour, baking powder and soda into the batter until just combined.
    Tip: If you like, you can add raisins or finely chopped walnuts or pecans to the batter at this point.
  5. Fill the doughnut tin. Transfer the batter into a piping bag fitted with a large round piping nozzle. The easiest way to do this is by folding the top edges of the bag over a mug or jar. Fill each mold 2/3 with batter.
  6. Bake the doughnuts. Bake for 30 to 40 minutes, until a cake tester or skewer inserted in the middle of a doughnut comes out clean. Let cool on a rack for an hour.
  7. Glaze the doughnuts. To make the glaze, together the powdered sugar, nutmeg and hot cider or water. Add a little red food coloring to tint the glaze. Dip the doughnuts into the glaze and let the excess drip of on a wire rack placed over a baking tray.
    Tip: To adjust the consistency, thicken the icing with more powdered sugar or thin it with additional water.
  8. Add the decorations. Roll out a small amount of green sugar paste and cut out small leaves and roll small balls of brown-colored sugar paste into stems. Attach both at a doughnut shortly before serving.

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Applesauce doughnuts with cider glaze (baked donuts recipe) #doughnuts #donuts |

Free Printable Doughnut Box

Click on the button to download your free printable doughnut box!

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