Baked Maple Doughnuts

Blogging Marathon#65: Week 1/ Day 1
Theme: Recipes for Kid's Summer Vacation

Dish: Baked Maple Doughnuts

We are starting a brand new month of blogging marathon today and my theme for the first week is 'dishes you would make for kids during their summer vacation'. That's quite a long name for a theme :-) but that is how difficult it is to feed hungry kids when they are at home.

I asked my kids what they would like me to post for this week and they gave me a few options, so for the next 3 days I've 3 dishes that are kid friendly and approved by my kids.
Today happens to be 'National Doughnut day' (first Friday in June) and so it's a perfect day to make some doughnuts and enjoy. I recently bought this standard size doughnut pan and my son has been bugging me to make doughnuts, so he was very excited when I told him what was on the menu.

These doughnuts are baked instead of fried, which makes them little less-guilty than eating the traditional ones. Recipe is from King Arthur flour.
Original recipe called for maple sugar, but I used maple syrup instead. If you have maple sugar, then use 1/2cup maple sugar along with 6tbsp water. Also I added some wholewheat pastry flour along with all purpose flour.

If you don't have doughnut pan, you can make these in mini or regular muffin pan. Adjust the baking time accordingly.

Recipe from King Arthur Flour:

Baked Maple Donuts

Ingredients:

• ¾cup All purpose flour (I used ½cup AP flour+¼cup wholewheat pastry flour)
• 2tbsp Potato flour (optional)
• ¾tsp Baking powder
• ¼tsp Salt
• ⅔cup Maple Syrup
• 1tbsp Egg Replacer powder whisked in 3tbsp water (or 1 large Egg)
• 3tbsp Vegetable Oil
• ¼tsp Maple flavor (optional)
For the Maple Glaze:
• 2tbsp Maple Syrup
• 2tbsp Confectioners Sugar
• 2tbsp Heavy Cream
• ⅛tsp Maple flavor (optional)
• Walnuts Crushed (optional)

Method:

1. Preheat oven to 375°F. Lightly grease a 6 cavity donut pan with cooking spray.
2. In a medium bowl, combine flour, potato flour (if using), baking powder and salt. Whisk well.
3. In another mixing bowl, whisk maple syrup, egg replacer mixture (or egg), vegetable oil and maple flavor (if using).
4. Pour the wet ingredients onto dry ingredients and mix until combined.
5. Divide the batter evenly in the prepared pan. Bake for 12~14 minutes or until a cake tester inserted into the center comes out clean. Donuts should spring back when touched lightly and the tops will be lightly golden.
6. Let the donuts cool in the pan for a few minutes before removing them onto the cooling rack.
7. In the meantime, combine the glaze ingredients in a microwave safe bowl and microwave it for 30 seconds.
8. While the donuts are still warm, dip them in the glaze. Sprinkle the crushed walnuts and allow to cool completely.

 

Lets check out what my fellow marathoners have cooked today for BM# 65.