Apple Cider Donuts with Maple Icing
Makes 12 donuts
Apple cider donuts are an absolute must in the fall. How else are you going to use all those freshly-picked apples? While they take a bit of effort, they are simple enough for anyone to make. Unlike traditional donuts, there’s no frying involved. Bake these up in the oven and enjoy that bakery-fresh aroma.
- 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
- Confectioners’ sugar
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.
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