This recipe began as an experiment on a crisp autumn morning when my kitchen smelled like cinnamon and backyard apples. I wanted a lighter version of the classic fried cake donut that I grew up on, something tender and cakey but quick enough for a weekend breakfast. The result — soft, baked rings flecked with finely chopped apple and warm spices — quickly became my household's favorite swap for heavier pastries. It’s the kind of recipe that makes the house feel cozy without a long afternoon of frying or complicated steps.

I discovered this combination while trying to use a surplus of apples before they went soft. The texture surprised me: the donuts came out tender with a delicate crumb, a hint of apple moisture that keeps them soft for days, and a thin vanilla glaze that adds the classic sweet finish without making them cloying. These donuts are forgiving to make, family-friendly, and perfect with a cup of coffee. I love making a double batch, tucking some in the freezer for later, and watching everyone reach for seconds while they’re still warm.

Ingredients

• All-purpose flour (2 cups): Provides the soft structure for the crumb. Measure by spooning into the cup and leveling off. King Arthur or Gold Medal are dependable brands that give consistent results.
• Granulated sugar (1/2 cup): Sweetens and helps tenderize. You can reduce by 1-2 tablespoons if you prefer less sweetness.
• Baking powder (2 teaspoons) and baking soda (1/2 teaspoon): The baking powder gives lift; the small amount of baking soda balances acidity from the buttermilk for a tender rise.
• Cinnamon (1 teaspoon) and nutmeg (1/4 teaspoon): Warm spices that complement apple flavor. Freshly ground nutmeg tastes best but pre-ground is fine.
• Salt (1/2 teaspoon): Essential to round flavors — don’t skip.
• Buttermilk (1 cup): Adds acidity and moisture for tender crumb. If you don’t have buttermilk, make a substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
• Large eggs (2): Provide structure and richness; room temperature eggs incorporate more easily.
• Unsalted butter, melted (1/4 cup): Adds flavor and tenderizes. Cool slightly after melting so it doesn’t cook the eggs.
• Finely chopped apples (1 cup): Use firm apples like Honeycrisp or Fuji. Chop small so they distribute evenly — no need to peel unless you prefer them peeled.
• Powdered sugar (1 cup) for glaze: Whisk with 2–3 tablespoons milk and 1/2 teaspoon vanilla extract for a smooth finishing glaze.

Instructions

Preheat and prepare:Preheat the oven to 350°F (175°C). Generously grease a 6- or 12-cavity donut pan with butter or nonstick spray. If using a metal pan, a thin brush of butter and a dusting of flour helps release the donuts cleanly. Place the pan on a baking sheet for stability when transferring to and from the oven.Combine dry ingredients:Whisk together 2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt in a large bowl. Whisking incorporates air and evenly distributes the leavening and spices.Mix the wet ingredients:In a separate bowl, beat 1 cup buttermilk with 2 large eggs until smooth, then stir in 1/4 cup melted unsalted butter. If the butter is very hot let it cool to warm to avoid cooking the eggs. Whisk until glossy.Combine and fold in apples:Pour the wet ingredients into the dry and stir gently until just combined. Overmixing develops gluten and makes baked goods tough — stop when you can’t see dry streaks. Fold in 1 cup finely chopped apples with a spatula, folding only until evenly distributed.Fill the pan and bake:Spoon batter into the prepared donut pan or transfer to a pastry bag for neater filling; fill each cavity about three-quarters full to allow room for rise. Bake in the preheated oven for 12–15 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Rotate the pan halfway through baking if your oven has hot spots.Cool and glaze:Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk 1 cup powdered sugar with 2–3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth. Dip the tops of cooled donuts into the glaze and return to the rack to set for 10–15 minutes.

Storage Tips

Store cooled, glazed donuts in an airtight container at room temperature for up to two days; separate layers with parchment paper to avoid sticking. For longer storage, remove glaze and freeze donuts in a single layer on a baking sheet until firm, then transfer to a freezer bag. Thaw at room temperature and glaze just before serving to restore the fresh finish. To reheat, warm for 10–12 seconds in the microwave or 3–4 minutes in a 325°F (160°C) oven to refresh the texture without melting the glaze excessively.

Ingredient Substitutions

If you need dairy-free options, swap buttermilk for an equal amount of unsweetened almond or oat milk plus 1 tablespoon vinegar per cup; replace melted butter with melted coconut oil or vegan butter. For a lower-sugar glaze, use 3/4 cup powdered sugar and 2 tablespoons milk and brush very lightly. Gluten-free flour blends often work in a 1:1 swap, but pick a brand that contains xanthan gum or add 1/2 teaspoon for structure. Apples can be replaced with pears for a delicate change in flavor.

Serving Suggestions

Serve warm with coffee, chai, or a milky latte for a comforting morning treat. Add a dusting of extra cinnamon or chopped toasted walnuts for texture. For dessert, pair with vanilla ice cream and warm caramel drizzle. These are lovely on a brunch buffet next to scrambled eggs and fruit, or plated with a small ramekin of apple butter for dipping.

Cultural Background

Donuts have deep roots in many food cultures, from ring-shaped cakes in early European baking to American cake donuts that developed with chemical leaveners like baking powder. Baking rather than frying is a modern adaptation focused on convenience and a lighter finish. Apples and warm spices are a hallmark of autumn baking in many American kitchens, so this pairing is a natural evolution of classic flavors.

Seasonal Adaptations

In fall, use tart apples like Granny Smith and add a pinch of ground clove for extra warmth. In winter, fold in 1/4 cup chopped dried cranberries and swap half the milk in the glaze for cooled brewed espresso for holiday flair. In spring and summer, use golden apples or swap apples for fresh berries (reduce chopped pieces to 3/4 cup to avoid excess moisture).

Meal Prep Tips

Make the batter the night before and store tightly covered in the refrigerator; stir gently and fill the pan in the morning for fresh-baked donuts with minimal morning prep. Bake and cool the donuts, then freeze unglazed in a single layer; glaze when you defrost. If preparing for a crowd, double the recipe and bake in two pans, rotating as needed for even browning.

These baked rings are one of those recipes that reward small tweaks: I’ve learned to chop apples finely so they bake uniformly and to avoid overfilling the cavities. Try them once as written, then make them your own — they adapt well to experimentation.