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Apple Cider Donuts with Maple Glaze
A delicious fall treat
- 1 cup and 2 tablespoons all-purpose flour
- 1–1/2 teaspoons baking powder
- ¼ – ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 large egg, at room temperature
- ½ cup fresh apple cider
- ½ cup sugar
- ½ teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter
- 1–1/4 cups confectioner’s sugar
- 3 tablespoons Fuller’s Sugarhouse pure maple syrup
- 1 tablespoon dark corn syrup or Karo
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
- 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.
- 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.