Apple Cider Doughnuts With Maple Glaze
- Ready In:
- 32mins
- Ingredients:
- 15
- Yields:
-
10 mini-bundt doughnuts
ingredients
- 473.18 ml all-purpose white flour
- 7.39 ml baking powder
- 7.39 ml baking soda
- 2.46 ml salt
- 9.85 ml cinnamon, ground
- 1 large egg, lightly beaten
- 157.80 ml brown sugar, packed
- 118.29 ml apple butter
- 78.78 ml pure maple syrup
- 78.78 ml apple cider
- 78.78 ml nonfat plain yogurt
- 44.37 ml vegetable oil (preferably canola oil)
-
Maple Glaze
- 295.73 ml confectioners' sugar, sifted
- 4.92 ml pure vanilla extract
- 315.37 ml pure maple syrup
directions
- To make Doughnuts: Preheat oven to 375 degrees F.
- Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
- Sprinkle with sugar, shaking out excess.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
- In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
- Add dry ingredients and stir just until moistened.
- Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
- Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
- Loosen edges and turn the cakes out onto a rack to cool.
- Clean the mini-Bundt pan, then re-coat it with oil and sugar.
- Repeat with the remaining batter.
- To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
- Gradually whisk in enough maple syrup to make a coating consistency.
- 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.
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