Apple Cider Doughnuts with Maple Glaze (6.5 PTS)

Recipe Ingredients

3 tablespoons	45ml	Granulated sugar - for preparing pans
2 cups	125g / 4.4oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Ground cinnamon
1 teaspoon	5ml	Egg - lightly beaten (large)
2/3 cup	106g / 3.7oz	Packed brown sugar
1/2 cup	99g / 3.5oz	Apple butter
1/3 cup	109g / 3.8oz	Pure maple syrup
1/3 cup	78ml	Apple cider
1/3 cup	78ml	Nonfat plain yogurt
3 tablespoons	45ml	Canola oil
		Maple glaze
1 1/4 cups	247g / 8.7oz	Confectioner's sugar
1 teaspoon	5ml	Pure vanilla extract
1/4 cup	82g / 2.9oz	Pure maple syrup - (1/4 to 1/3)

Recipe Instructions

Preheat oven to 400 degrees. Coat the molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with white sugar, shaking out the 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 the 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 the edges and turn the cakes out onto a wire rack to cool.

Clean the mini-Bundt pan, then recoat it with cooking spray or 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 fluted side of the "doughnuts" in the glaze to coat. Then set them glazed side up on a wire rack over waxed paper for a few minutes until the glaze has set.

Source:
VJ

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