Maple Glazed Donuts

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 2 cup (120ml pure maple syrup1, pure

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/3 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 cup Confectioners' sugar
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1 4 cup (60g yogurt3
  • 1 4 cup (60ml milk2
  • 3/8 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/4 cup (60g) unsalted butter
• 1/2 cup (120ml) pure maple syrup1
• 1 cup (112g) sifted confectioners sugar
• optional: 1/2 teaspoon maple extract
• 1 cup (125g) all-purpose flour (measured correctly)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup (65g) packed light brown sugar
• 1/4 cup (60ml) milk2
• 1/4 cup (60g) yogurt3
• 2 Tablespoons (30g) unsalted butter, melted
• 1 and 1/2 teaspoons vanilla extract

Directions

• Make the glaze first: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners sugar. Taste the glaze - if you want a stronger maple flavor, add the maple extract. Set glaze aside and allow to cool and thicken. Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and  until just combined. Do not overmix. The batter will be very thick. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Read above for a little more detail. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. To glaze, simply hold the donut and dip into the glaze. I like to dip each donut twice. Place the glazed donuts back on a wire rack to let the glaze drip down. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days. Make ahead tip: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.