Bourbon-Sugared French Toast Donuts

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 2 tsp Maple extract
  • 1/4 tsp Nutmeg
  • 1 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 2/3 cup Buttermilk

• Beer, Wine & Liquor

  • 1 tsp Bourbon

Found on sweetpeasandsaffron.com

Description

Ingredients

• 2 cups all purpose flour
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 1 tsp salt
• 2 tsp baking powder
• 2 tsp maple extract
• 2 eggs
• 1 cup packed brown sugar
• ⅔ cup buttermilk
• 2 tbsp melted butter
• 1 tsp bourbon
• 1 cup granulated sugar
• ¼ cup melted butter

Directions

• Pre-heat oven to 350°F. Spray a 12-count donut pan and use a paper towel to distribute oil evenly. Set aside.
• In a large bowl combine the flour, cinnamon, nutmeg, salt and baking powder.
• In a separate medium bowl, combine the maple extract, eggs, sugar, buttermilk and melted butter.
• Mix the wet ingredients into the dry and combine until smooth.
• Spoon mixture into the donut pan cavities. If you are having troubles with this you could try using an icing bag. Dont fill more than ⅔ full.
• Bake for 8-10 minutes, donuts will spring back when touched when they are ready.
• Allow to cool 10 minutes in the pan before transferring to a wire rack to cool completely.
• While donuts are cooling, combine bourbon and sugar in a container with a lid, and shake for a minute, or until they are completely combined.
• Brush donuts with melted butter, then dip them into the bourbon sugar.
• Donuts will last in a sealed container for up to 3 days (if you can last that long!)