Tuesday, May 03, 2005

Vermont Apple Cider Donuts with Maple Glaze

Vermont Apple Cider Donuts with Maple Glaze (Adapted from Baking Circle)

For the donuts

1 cup whole wheat pastry flour
1 cup all-purpose flour
2/3 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
1 large egg, lightly beaten
1/2 cup apple butter
1/2 cup apple cider
1/3 cup pure maple syrup
1/3 cup plain yogurt
3 tablespoons canola oil

For the glaze

1 1/4 cups confectioners' sugar, sifted
1/4 cup pure maple syrup
1 teaspoon vanilla

Preheat oven to 400

To make the donuts

In a large bowl, whisk together flours, brown sugar, cinnamon, baking powder, baking soda and salt.

In a medium bowl, whisk together egg, apple butter, apple cider, maple syrup, yogurt and oil until combined. Pour wet ingredients into the dry and mix just until combined.

Evenly divide the batter between donut pans lightly coated with nonstick spray. If you don't have the pans, you could use miniature bundt molds instead. Bake until the tops spring back when lightly pressed in the center or a toothpick comes out mostly clean with a few moist crumbs attached - about 8-14 minutes depending on pan size. Remove and turn the donuts out onto a wire rack to cool completely.

To make the glaze

In a shallow bowl, mix together confectioners sugar, maple syrup and vanilla until smooth. Dip top half of each donut into the glaze and set on a wire rack to firm up.

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