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Apple-Cider Doughnuts w/ Maple Glaze

Source: Classic Jewish Food Recipes

Yield: 12 servings

3 tablespoons sugar, for preparing pans
2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup brown sugar
1/2 cup apple butter
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup nonfat yogurt
3 tablespoons canola oil

Maple glaze:
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup maple syrup
 

Preheat oven to 400 degrees Fahrenheit. Coat the molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with white sugar, shaking out the excess.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add the dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.

Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen the edges and turn the cakes out onto a wire rack to cool. Clean the mini-Bundt pan, then recoat it with cooking spray or oil and sugar. Repeat with the remaining batter.

To make maple glaze:

In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Dip the fluted side of the "doughnuts" in the glaze to coat. Then set them glazed side up on a wire rack over waxed paper for a few minutes until the glaze has set.