Apple Cider Donuts with Maple Glaze
Ingredients
For the Donuts:
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1 C. and 2 T. All-Purpose Flour
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1-1/2 t. Baking Powder
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1/4-1/2 t. Sea Salt
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2 t. Cinnamon
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1 large Egg, at room temperature
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1/2 C. Fresh Apple Cider
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1/2 C. Sugar
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1/2 t. Apple Cider Vinegar
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1 t. Pure Vanilla Syrup
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4 T. Unsalted Butter
Maple Glaze
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1-1/4 C. Confectioner's Sugar
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3 T. Fuller's Sugarhouse Pure Maple Syrup
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1 T. Dark Corn Syrup or Karo
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1/2 T. Water
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1/4 t. Cinnamon
Preparation
- 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.
- For the 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.
