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Ингредиенты
- 3 Tbsp. Granulated sugar, (approximately) for preparing pans
- 2 c. Flour, all-purpose
- 1 1/2 tsp Baking pwdr
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Grnd cinnamon
- 1 lrg Egg, lightly beaten
- 2/3 c. Packed brown sugar
- 1/2 c. Apple butter, or possibly fruit puree fat replacement
- 1/3 c. Maple syrup
- 1/3 c. Apple cider
- 1/3 c. Nonfat plain yogurt
- 3 Tbsp. Canola oil
- 1 1/4 c. Confectioner's sugar
- 1 tsp Vanilla extract
- 1/4 c. Maple syrup, up to 1/3, up to
Инструкции
- 1. Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or possibly oil. Sprinkle molds proportionately with granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.).
- 2. In a mixing bowl, whisk flour, baking pwdr, baking soda, salt and cinnamon; set aside. In another bowl, whisk egg, brown sugar, apple butter or possibly fruit puree fat replacement, maple syrup, cider, yogurt and oil. Add in the dry ingredients to the wet ingredients and stir just till moistened.
- 3. Spoon about 2 generous Tbsp. of batter into each prepared mold, smoothing the surface.
- 4. Bake for 10 to 12 min, or possibly till the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cold.
- (If baking in 2 batches, cold the pan, clean it, then recoat it with cooking spray or possibly oil and sugar).
- Directions for Maple Glaze
- 1. In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in sufficient maple syrup to make a smooth, thick glaze.
- 2. When the doughnuts are completely cold, set them, fluted-side up, in a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)
- Yield: 1 dozen doughnuts
