Description
The maple glaze is particularly seasonal with these apple cider donuts but you could also skip it and roll them in cinnamon sugar.
Ingredients
Units
Scale
Donuts
- 1 cup and 2 tbsp all-purpose flour
- 1-1/2 tsp baking powder
- 1/4 - 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1 large egg, at room temperature
- 1/2 cup (120 ml) fresh apple cider
- 1/2 cup (120 ml) sugar
- 1/2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 4 tbsp (60 ml) unsalted butter
Maple Glaze
- 1-1/4 cups (300 ml) confectioner's sugar
- 3 tbsp (45 ml) pure maple syrup
- 1 tbsp (15 ml) dark corn syrup or Karo
- 1/2 tbsp water
- 1/4 tsp ground cinnamon
- 1/4 tsp maple flavoring (optional)
Instructions
Donuts
- 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 tbsp 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.
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.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220