19. Apple Cider Donuts with Maple Icing
Makes 12 donuts
(Note: Dough can be made up to 24 hours in advance and refrigerated. Just remove dough from refrigerator one hour before preparing.)
4 cups gluten-free biscuit/baking mix
1 ½ cup sugar
2 packages quick-rise yeast
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon allspice
½ teaspoon ground cinnamon
¼ teaspoon baking soda
1 cup warm water (110 to 115 degrees F)
¾ pound butter, melted
½ cup unsweetened applesauce, room temperature
2 tablespoons Madagascar vanilla extract
2 cups maple syrup
2 tablespoons butter, softened
Preheat oven to 325 degrees F. In a large bowl, mix the first eight ingredients. In separate bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes.
Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut baking pan coated with cooking spray, filling cavities ¾ full.
Bake for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.
In a small saucepan, bring the maple syrup to a simmer and stir in butter until melted.
Stir in enough confectioners’ sugar to reach glaze consistency.
Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until dry.