Apple donuts (baked rice paper apple donuts)
These baked rice paper apple donuts are a creative twist inspired by the recent viral rice paper croissant recipe on social media. Gluten-free rice paper is soaked in a cinnamon-spiced egg and milk mixture, wrapped around apple slices, and simply baked until golden brown. The result is a delightful combination of a crispy exterior and a soft, sweet, and slightly tart apple center. Perfect as a simple and unique autumn snack or afternoon dessert.
Equipment
- Measuring cups and spoons
- Cutting board and Knife For slicing and preparing the apples.
- apple corer or small round cutter To hollow out the apple slices into a donut shape.
- mixing bowl For whisking the egg-milk mixture.
- scissors To cut the rice paper into strips.
- Baking sheet For arranging the wrapped apple slices to bake.
- foil paper or parchment paper To line the baking sheet for easier cleanup and to prevent sticking.
- cooking spray or pastry brush For greasing the baking sheet.
Ingredients
Prepare the apple slices
- 2 large apples
- ¼ cup sugar (granulated sugar or brown sugar)
- 1 tsp cinnamon powder
Egg milk mixture
- 3 large eggs
- ½ cup milk (Or any dairy-free alternative. I used oat milk in this recipe. )
- 3 tbsp sugar (granulated sugar or brown sugar)
- ½ tsp baking powder (optional)
- 1 tsp cinnamon powder
- ½ tsp vanilla extract (optional)
- 3 tbsp unsalted butter
Other Ingredients
- 12 sheets rice paper
- 1 tsp Cooking spray or melted butter (for greasing)
Instructions
- Cut 2 apples into thick rounds, approximately ¾ inch in thickness. The slices from the edges will be smaller, so feel free to enjoy those immediately. Select 6 of the larger center slices for this recipe.
- Use a small round cutter to hollow out the cores of the apple slices, creating a donut shape.
- In a small plate, combine ¼ cup of sugar and 1 tsp of cinnamon powder. Whisk until well mixed. Dip both sides of the apple slices into the sugar mixture, ensuring each slice is evenly coated with a layer of sugar on both sides.
- In a medium bowl, whisk the eggs, milk, sugar, cinnamon powder, baking powder, and vanilla extract until fully combined. Melt the butter in the microwave or using a hot water bath, then add it to the mixture and whisk again until everything is well incorporated.
- Pour the egg and milk mixture onto a large plate to make it easier for dipping the rice paper.
- Preheat your oven to 350°F (175°C). Line a large baking sheet with foil or parchment paper, and then grease the lining with cooking spray or melted butter.
- Quickly dip a sheet of rice paper into the egg mixture, flipping it to coat both sides, about 2 seconds per side. Avoid soaking the rice paper for too long. Once dipped, place it on a cutting board. Repeat with 3 more sheets, then stack the 4 softened pieces together.
- Use scissors to cut the stacked rice paper into ½-inch wide strips. Wrap the strips around each apple slice, like wrapping a mummy, covering as much of the surface as possible. Place the wrapped apple slice on the prepared baking sheet.
- Continue with the remaining rice paper and apple slices. The amount of rice paper and egg-milk mixture provided should be sufficient to cover all 6 apple slices. Arrange the wrapped apple slices on the prepared baking sheet, ensuring they are evenly spaced.
- Bake at 350°F (175°C) for 35 minutes, or until the rice paper is golden brown and crispy.
- Let the apple donuts cool for a few minutes before serving. Optionally, dust with powdered sugar or drizzle with caramel sauce for extra sweetness or decoration.