Serious Eats: Recipes

Cook the Book: Low-Fat Applesauce Doughnuts

Book CoverAmy Scherber has seen countless food trends come and go since she first launched Amy's Bread in 1992. The low-fat craze of the mid '90s was one of the most obsessive (customers used to ask about the fat content of Amy's breakfast items), but it also proved to be extremely inspiring.

It was during that time that the bakers at Amy's developed the recipe for these Low-Fat Applesauce Doughnuts, excerpted from The Sweeter Side of Amy's Bread. They contain only 4 grams of fat per serving. In truth they're not really doughnuts at all; they're little apple cakes baked in individual Bundt molds that have "cute round shapes and holes in the middle."

The intense apple flavor of these perfect fall treats comes from a combination of applesauce, apple juice, and maple syrup. It is further enhanced by a range of warming spices, including mace, nutmeg, and ginger.

Even though the low-fat fad has passed, these doughnuts remain a popular breakfast selection. I like mine with a hot mug of tea and a slathering of pumpkin butter.

Printed from

© Serious Eats