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Apple Cider Baked Doughnuts with Maple Glaze

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Apple Cider Baked Doughnuts with Maple Glaze

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Apple Cider Baked Doughnuts with Maple Glaze Recipe Apple Cider Baked Doughnuts with Maple Glaze Recipe

Boiled cider — apple cider boiled till it is thick as molasses — lends its glorious taste to those comfortable, wet cake doughnuts. Better nonetheless, the doughnuts are made with 100% complete wheat flour; and they are baked, no longer fried, so no want to stand over a pot of spattering oil. A thick maple (or cider) glaze is the very best of entirety, however be at liberty to easily mud with cinnamon-sugar as a substitute, if desired.

At a look

Prep
Bake
Total
Yield
12 doughnuts

Nutrition knowledge

Ingredients

Doughnuts

  • 1/3 cup vegetable oil
  • three massive eggs
  • 1 1/four cups granulated sugar
  • 1 cup applesauce, unsweetened most well-liked
  • 2 tablespoons orange juice*
  • 2 tablespoons boiled cider; or exchange further applesauce*
  • 1 half of teaspoons vanilla extract
  • 1 teaspoon floor cinnamon
  • 1 half of teaspoons salt
  • 1 half of teaspoons baking powder
  • 2 cups King Arthur White Whole Wheat Flour
  • *See “guidelines,” underneath.

Coating

  • 2 tablespoons cinnamon-sugar

Glaze

  • 1 half of cups confectioners’ sugar
  • three tablespoons maple syrup*
  • three/four teaspoon maple taste, non-compulsory; for enhanced taste
  • pinch of salt
  • 2 teaspoons milk or 1 tablespoon heavy cream; sufficient to make a spreadable glaze
  • *For apple cider glaze, see “guidelines,” underneath.

Doughnuts

  • 2 three/eight oz vegetable oil
  • three massive eggs
  • eight three/four oz granulated sugar
  • eight oz applesauce, unsweetened most well-liked
  • 1 ounce orange juice*
  • 1 half of oz boiled cider; or exchange further applesauce*
  • 1 half of teaspoons vanilla extract
  • 1 teaspoon floor cinnamon
  • 1 half of teaspoons salt
  • 1 half of teaspoons baking powder
  • eight oz King Arthur White Whole Wheat Flour
  • *See “guidelines,” underneath.

Coating

  • 7/eight ounce cinnamon-sugar

Glaze

  • 6 oz confectioners’ sugar
  • 2 1/four oz maple syrup*
  • three/four teaspoon maple taste, non-compulsory; for enhanced taste
  • pinch of salt
  • 2 teaspoons milk or 1 tablespoon heavy cream; sufficient to make a spreadable glaze
  • *For apple cider glaze, see “guidelines,” underneath.

Doughnuts

  • 67g vegetable oil
  • three massive eggs
  • 248g granulated sugar
  • 227g applesauce, unsweetened most well-liked
  • 28g orange juice*
  • 43g boiled cider; or exchange further applesauce*
  • 1 half of teaspoons vanilla extract
  • 1 teaspoon floor cinnamon
  • 1 half of teaspoons salt
  • 1 half of teaspoons baking powder
  • 227g King Arthur White Whole Wheat Flour
  • *See “guidelines,” underneath.

Coating

  • 25g cinnamon-sugar

Glaze

  • 170g confectioners’ sugar
  • 64g maple syrup*
  • three/four teaspoon maple taste, non-compulsory; for enhanced taste
  • pinch of salt
  • 2 teaspoons milk or 1 tablespoon heavy cream; sufficient to make a spreadable glaze
  • *For apple cider glaze, see “guidelines,” underneath.

Instructions

  1. Preheat the oven to 350°F. Lightly grease two same old doughnut pans. If you shouldn’t have doughnut pans, you’ll bake those in a normal muffin tin; they simply would possibly not be doughnuts.
  2. Beat in combination the oil, eggs, sugar, applesauce, orange juice, boiled cider, vanilla, cinnamon, salt, and baking powder till easy.
  3. Add the flour, stirring simply till easy.
  4. Fill the wells of the doughnut pans just about to the rim; use about 1/four cup of batter in every smartly. If you make cakes, fill every smartly about three/four complete; the recipe makes about 15, so you’ll be able to want to bake in two batches (except you’ve two muffin pans).
  5. Bake the doughnuts for 15 to 18 mins, or till a cake tester inserted into the middle of 1 comes out blank. If you make cakes, they will want to bake for 23 to 25 mins.
  6. Remove the doughnuts from the oven, and unfasten their edges. After about five mins, switch them to a rack.
  7. While the doughnuts are nonetheless heat (however now not fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. If you’ve got made cakes, sprinkle their tops with sugar. Allow the doughnuts or cakes to chill totally prior to glazing.
  8. To make the glaze: Mix in combination the entire glaze elements, stirring till easy.
  9. Spread the doughnuts with glaze (or dip tops in glaze); go back to the rack till the glaze is about.

Nutrition Information

  • Serving Size107g
  • Servings Per Batch12
Amount Per Serving:
  • Calories310
  • Calories from Fat60g
  • Total Fat7g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol45mg
  • Sodium370mg
  • Total Carbohydrate60g
  • Dietary Fiber3g
  • Sugars44g
  • Protein4g

* The diet knowledge supplied for this recipe is made up our minds via the ESHA Genesis R&D tool program. Substituting any elements would possibly alternate the posted diet knowledge.

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