Apple Cider Doughnuts With Maple Glaze

Tonkcats's Note:

In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Yield: 10 mini-bu ...

• 2 cups all-purpose white flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon , ground
• 1 large egg , lightly beaten
• 2⁄3; cup brown sugar , packed
• ½ cup apple butter
• 1⁄3; cup pure maple syrup
• 1⁄3; cup apple cider
• 1⁄3; cup nonfat plain yogurt
• 3 tablespoons vegetable oil (preferably canola oil)

Maple Glaze

• 1 ¼ cups confectioners' sugar , sifted
• 1 teaspoon pure vanilla extract
• 1 1⁄3; cups pure maple syrup

Directions:

1. To make Doughnuts: Preheat oven to 375 degrees F.
2. Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
3. Sprinkle with sugar, shaking out excess.
4. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
5. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
6. Add dry ingredients and stir just until moistened.
7. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
8. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
9. Loosen edges and turn the cakes out onto a rack to cool.
10. Clean the mini-Bundt pan, then re-coat it with oil and sugar.
11. Repeat with the remaining batter.
12. To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
13. Gradually whisk in enough maple syrup to make a coating consistency.
14. Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Reviews

[Vonne]

This is an unusual recipe that is particularly attractive in the mini-bundt pans shape. I believe that it is a low fat recipe as I first viewed it in Eating Well magazine. There are not enough recipes using apple cider and I appreciate this excellent doughnut with the maple frosting.

[Tina and Dave]

Delicious! Made doughnuts, muffins and cupcakes! Didn't bother with the glaze as they are sweet & moist enough. As I have lots of apple butter, made last year, and live in Herefordshire renowned for cider, I'll definately be using this recipe again! I'll take a photo if they last long enough!!

[Chef #382720]

These were the first doughnuts I have ever made, and they were amazing. I didn't even do the glaze, cause we loved them without the extra sugar!