Tuesday, November 18, 2014

Apple Cider Baked Donuts with Maple Glaze

We bought this amazing apple cider from Grimm's Orchard around Halloween and have been obsessed with cider ever since, but the cider I bought last week from the local grocery store sucked. Instead of tossing it, I used it to make these donuts on Sunday morning.

THEY ARE SO GREAT. Similar in taste to the Apple Cider Donuts I've made in the past, but much better, and with a MUCH better texture. Loved them so much. I didn't go overboard with the glaze, just kind of drizzling it over each donut, which I think was the right thing to do. The maple flavor was SO subtle because I didn't have any maple extract, so if you have access to maple extract (or even maple sugar, probably!) I would definitely use that. Otherwise it's just a syrupy sugar glaze. Which is fine.

So we loved these. I made six in my donut pan and had a little bit of batter left over. And we ate all of them.

donuts

Apple Cider Baked Donuts with Maple Glaze
From Brazil To You

For the Doughnuts:
1 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoon baking powder
1/4-1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, room temperature
1/2 cup fresh apple cider
1/2 cup sugar
1/2 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter

For the Glaze:
1 1/4 cups confectioners' sugar
3 tablespoons pure maple syrup
1 tablespoon dark corn syrup
1/2 tablespoon water
1/4 teaspoon ground cinnamon
1/4 teaspoon maple flavoring (optional)

Preheat oven to 350ºF.

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 Maple 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.

Yield: 6-7 standard-size or 24-26 mini donuts

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