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Apple Cider Doughnuts with Maple Glaze (6.5 PTS)

Serves: 12 people

Recipe Ingredients

3 tablespoons 45mlGranulated sugar - for preparing pans
2 cups 125g / 4.4ozAll-purpose flour
1 1/2 teaspoons 7.5mlBaking powder
1 1/2 teaspoons 7.5mlBaking soda
1/2 teaspoon 2.5mlSalt
2 teaspoons 10mlGround cinnamon
1 teaspoon 5mlEgg - lightly beaten (large)
2/3 cup 106g / 3.7ozPacked brown sugar
1/2 cup 99g / 3.5ozApple butter
1/3 cup 109g / 3.8ozPure maple syrup
1/3 cup 78mlApple cider
1/3 cup 78mlNonfat plain yogurt
3 tablespoons 45mlCanola oil
  Maple glaze
1 1/4 cups 247g / 8.7ozConfectioner's sugar
1 teaspoon 5mlPure vanilla extract
1/4 cup 82g / 2.9ozPure 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.

Dietary Information:

Per serving: 293 Calories; 4g Fat (13% calories from fat); 3g Protein; 62g Carbohydrate; 18mg Cholesterol; 309mg Sodium; 0.8 g fiber Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 1/2 Fat; 3 Other Carbohydrates

Source:
VJ

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