The maple glaze is particularly seasonal with these apple cider donuts but you could also skip it and roll them in cinnamon sugar.
By Denise Browning
- 1 cup and 2 tablespoons all-purpose flour
- 1-1/2 teaspoons baking powder
- ¼ – ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 large egg, at room temperature
- ½ cup fresh apple cider
- ½ cup sugar
- ½ teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter
- 1-1/4 cups confectioner’s sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup or Karo
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon maple flavoring (optional)
- Preheat oven to 350 º F (177 º C).
- In a medium mixing bowl, whisk together the flour, baking powder, sea salt, and cinnamon. In a small separate bowl, whisk the egg. Set both aside.
- In a small saucepan over medium-low heat, combine the apple cider, sugar and butter, stirring continuously until butter has just melted. Remove from heat, let cool for 2 minutes, and stir in the apple cider vinegar, vanilla, and whisked egg. Slowly pour the wet ingredients into the dry; stir well with a whisker until combined and almost no lumps are visible.
- Using a tablespoon or a cookie scooper, spoon/scoop batter into a donut pan (3/4 full). Bake in the oven for 12-14 minutes (standard-size baked donuts) or for 6-7 minutes (mini baked donuts), or until light brown and cooked through. Let cool for 2-3 minutes on a rack. Then, remove baked donuts from pan and place them directly on a rack to cool completely before dipping into glaze.
- Whisk everything together in a small bowl until smooth.
- Set rack of donuts over a baking sheet lined with parchment paper.
- Dip the top of the baked donuts into the maple glaze, turning to coat well. Let baked donuts rest on rack until glaze sets.
Denise Browning is a native Brazilian foodie, trained Chef, cooking instructor, restaurant menu/recipe developer, and former lawyer. She is also the author of From Brazil To You - a blog that features Brazilian, fusion, and international dish recipes, stories, and photography of Brazil. Her writing has appeared in Cia Brasil Magazine, while her photography is frequently featured on Foodgawker, TasteSpotting, and Foodepix. She lives in Texas with her American husband and two children.