Ingredients
Scale
- 1½ cups Bob’s Red Mill 1 to 1 Baking Flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2/3 cup sugar
- 8 tbsp unsalted butter (melted and cooled)
- 1 tsp vanilla
- 2 eggs (whites separated)
- 1 cup apple cider
For icing:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 350º.
- Spray your donut pan with cooking spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently.
- In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don’t add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.
- If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.
- Category: Breakfast
- Cuisine: American