Desserts
This applesauce cake donut recipe delivers the perfect marriage of cake-like softness and classic donut texture—all with a tender center and a spiced rum glaze that ties it all together. The secret lies in replacing some of the fat in traditional donut dough with unsweetened applesauce, which keeps the donuts moist without sacrificing that signature fluffiness. I developed this recipe after years of baking donuts, and the applesauce twist makes them irresistibly light yet rich.
The dough comes together with simple ingredients—flour, yeast, sugar, and eggs—but the applesauce makes all the difference, creating a tender crumb that stays soft even after frying. These donuts are baked (not fried) for a lighter texture, though you can still achieve that classic donut flavor. The spiced rum glaze adds warmth and depth, making every bite feel like a cozy dessert experience.
What makes these stand out is the balance: they’re cakey enough to satisfy those who love moist desserts but still have that familiar donut shape and crisp edges. The glaze isn’t just sweet—it’s infused with cinnamon and a touch of rum for a sophisticated finish. Perfect for brunch, dessert tables, or when you want something special without the fuss.
Ready in about 2 hours (including proofing and baking), these donuts are ideal for a weekend project or a holiday treat. The recipe scales easily, so you can make a batch for a crowd or just a few for a quiet night in. Let’s get baking!
Ingredients for applesauce cake donut
Simple pantry staples meet cozy flavors—applesauce for moisture, rum for warmth, and classic donut dough for that perfect bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Unsweetened Applesauce 🍎 | 1 cup | No sugar added, smooth |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Fresh yeast if available |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground preferred |
| Spiced Rum 🍹 | ¼ cup | For glaze, reduced |
| Powdered Sugar 🍚 | 1 ½ cups | For glaze consistency |
| Vegetable Oil 🫒 | ½ cup | For brushing dough |
The applesauce is the game-changer here—Mott's unsweetened is my go-to, but any no-sugar-added brand works. The yeast needs to be fresh, so check the expiration date on that packet. King Arthur flour is my preference for that tender crumb, but any all-purpose will do. Butter matters: Land O'Lakes unsalted is reliable, but if you've got European-style butter, even better. The rum? Captain Morgan or Bacardi work perfectly, but any spiced rum will add that cozy depth.
No applesauce? Unsweetened pumpkin puree works in a pinch, but the texture will be slightly denser. Swap the rum glaze for vanilla extract + extra cinnamon if you're avoiding alcohol. For the dough, if you're short on butter, extra applesauce keeps things moist—just reduce the milk slightly. The powdered sugar in the glaze is non-negotiable though; it gives that signature shine and crispness. And if you're feeling fancy, add a pinch of nutmeg to the glaze for extra warmth.
The dough keeps best in the fridge for 24 hours wrapped in plastic—great for making ahead. Once baked, these donuts stay fresh for 3 days at room temperature if stored in an airtight container. For the glaze, make it fresh or store it in the fridge for 1 week, stirring before use. Freeze unbaked dough balls for up to 3 months—just let them thaw before baking. The glaze reheats beautifully if you want to drizzle on fresh donuts later.
Why You'll Love This Recipe
- No Yeast Hassle: I swap store-bought yeast for a quick-rise trick—just warm the applesauce and eggs together, and the dough puffs up like magic. No waiting around for proofing, no failed batches if I forget to check the yeast. (Between us, I’ve done that way too many times.)
- Moisture Magic: That unsweetened applesauce keeps these donuts tender for days without drying out. No greasy oil needed, just a soft, cake-like bite that’s not too sweet—honestly, it’s the kind of balance I’ll fight my family over.
- Breakfast or Snack: Serve them warm with cinnamon sugar for a weekend brunch, or freeze the extras for a 5-minute grab-and-go treat. My kids swear they’re "donut fries" when I cut them into sticks—no judgment here.
- Pantry Staple Power: Flour, sugar, eggs, and applesauce? I already have those. No specialty ingredients, no last-minute grocery runs. And because they freeze perfectly, I can bake a batch on Sunday and still have donuts by Friday. (Yes, even on a Tuesday night.)
Step-by-step instructions for applesauce cake donuts
Here's how to make these tender, spiced donuts with a perfect glaze every time.
Mix the Yeast and Applesauce Dough
In a small bowl, whisk together the 1 cup unsweetened applesauce, 0.5 cup milk, and 0.5 cup softened butter until smooth. This forms the base of our tender dough. In a separate bowl, mix the 2.25 tsp active dry yeast with 0.75 cup granulated sugar and 0.5 tsp salt.
Pour the warm applesauce mixture into the yeast mixture and stir well. Let it sit for 5 minutes until it becomes foamy—this activates the yeast and creates a light texture. The room should smell slightly sweet and yeasty. If it doesn't foam, your yeast might be old, and you'll need to start over.
Combine Wet and Dry Ingredients
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 1 tsp ground cinnamon. Make a well in the center and pour in the yeast-applesauce mixture along with the 2 whole large eggs and 1 tsp vanilla extract. Mix gently with a wooden spoon until just combined—you want to avoid overmixing, which makes donuts tough.
Gradually add the 0.5 cup vegetable oil while mixing until the dough comes together. It should be soft but not sticky. If it feels too dry, add 1 tablespoon milk at a time until it reaches the right consistency. Knead lightly on a floured surface for 2-3 minutes until smooth and elastic.
First Rise and Shape the Donuts
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size. A good test is to poke the dough with your finger—if it springs back slowly, it's ready. If it springs back quickly, give it more time.
Once risen, gently punch down the dough and turn it out onto a floured surface. Roll it to about 1-inch thickness. Use a 3-inch round cutter to cut out donut shapes, then carefully remove the centers with a smaller cutter or thimble. Place the donuts on a floured baking sheet, cover again, and let them rise for 30 minutes more.
Fry to Golden Perfection
Heat 2-3 inches of oil in a deep pot to 350°F. Fry the donuts in batches for 1-2 minutes per side until they're golden brown. Don't overcrowd the pot, or the oil temperature will drop. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
While they're still warm, brush the tops with a simple glaze made by mixing 1.5 cups powdered sugar with 0.25 cup spiced rum and 1 tablespoon milk. The glaze should coat the donuts evenly but not drip. Let them cool slightly before serving so the glaze sets.
Pro Tips For Making Applesauce Cake Donut
- Warm the Applesauce First: I learned this the hard way—cold applesauce makes the dough sluggish and dense. Mix in ¼ cup of warm (not hot) applesauce before combining with the dry ingredients. The yeast will activate faster, and the texture stays light.
- Mix Yeast with Warm Sugar: Skip dissolving yeast in water and mix it directly with 1 tablespoon of warm sugar. This keeps the dough from getting too wet and helps the yeast activate more efficiently. Trust me, your donuts will rise better.
- Don’t Overmix the Dough: This isn’t a muffin recipe—overworking the dough kills the yeast and makes the donuts tough. Mix just until combined, then let the dough rest. Resist the urge to fold or knead extra.
- Proof at Room Temp: Place the dough in a greased bowl, cover it loosely with plastic wrap, and let it rise in a warm spot (like the oven with the light on) for about 1.5 hours. Cold drafts or rushing this step means flat, dense donuts. Patience here makes all the difference.
Make-ahead tips for this recipe
Dough Prep Ahead
Mix the dough up to 24 hours in advance and store it in an airtight container in the fridge. The cold slows fermentation, giving you more control over the rise time later. When ready to bake, let it sit at room temperature for 30-45 minutes while you preheat your oil. This works perfectly for weekend baking—just pull it out in the morning and have fresh donuts by afternoon. 💪
Proofing Shortcuts
Skip the second rise entirely by shaping your donuts and placing them directly into the fryer. They’ll puff up slightly from the heat, though they won’t be as tall. For best results, though, I still recommend the 30-minute proof—it’s worth the wait for that light, airy texture. If you’re in a rush, use a proofing box set to 85°F to speed up the process by half.
Glaze Make-Ahead
Prepare the spiced rum glaze up to 1 week ahead and store it in an airtight jar in the fridge. Stir before using to avoid sugar settling. For extra shine, add 1 tsp lemon juice when reheating—it brightens the flavor and prevents crystallization. I like to make a double batch so I always have glaze on hand for fresh donuts or even pancakes. ✨
Freezing Dough Balls
Shape your donuts into balls (no need to cut holes yet) and freeze them on a parchment-lined tray for 1 hour. Transfer to a ziplock bag with parchment between layers to prevent sticking. Thaw overnight in the fridge, then let sit at room temperature for 20 minutes before shaping and frying. This method keeps the dough fresh for up to 3 months—perfect for holiday baking or lazy weeknights.
Baked Alternative
For a make-ahead baked version, shape the donuts and place them on a parchment-lined baking sheet. Bake at 375°F for 12-15 minutes until golden. Cool completely, then freeze on a tray before transferring to a bag. Reheat in a 350°F oven for 5-7 minutes to restore freshness. The texture won’t be as light as fried, but it’s a great shortcut for busy days. 🔥
Glazing Fresh
If you’re storing glazed donuts, let them cool completely before sealing in an airtight container. Reheat in a 300°F oven for 3-5 minutes to soften the glaze slightly. For a restaurant-style finish, dust with powdered sugar right before serving—it adds that professional touch. I often make a batch on Sunday and keep them in the fridge for quick breakfasts all week. 💛
Nutrition facts
Frequently asked questions
Can I make these applesauce donuts without frying?
For a baked version, shape the donuts and place them on a parchment-lined sheet. Bake at 375°F for 12-15 minutes until golden. The texture will be slightly denser than fried, but they'll still be delicious with the same spiced rum glaze.
Why does my dough taste yeasty or smell like alcohol?
This happens when the yeast overferments, often from leaving dough out too long or in a warm environment. For best results, proof dough in a warm (85°F) but not hot spot and don't exceed 1.5 hours for the first rise. If it smells strongly yeasty, your donuts may have a slightly bitter taste—reduce rise time next batch.
How do I store these donuts to keep them fresh?
Store glazed donuts in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough balls for 3 months or baked donuts (unglazed) for 1 month. Reheat glazed donuts in a 300°F oven for 3-5 minutes to restore freshness.
Can I substitute the applesauce with something else?
Yes! Try unsweetened pumpkin puree (1:1 ratio) for a fall twist, or Greek yogurt for a tangy variation. Both add moisture but may slightly alter the flavor. Avoid sweetened substitutes—they'll make your donuts overly sweet.
What's the best oil for frying these donuts?
Use a high-smoke-point oil like vegetable, canola, or peanut oil for best results. Avoid olive oil—it burns at lower temperatures and can make your donuts greasy. Maintain oil at 350°F and fry in small batches to keep the temperature stable.