Great after school sweet!
Ingredients:
- 1 1/2 cups Bob’s Red Mill 1 to 1 Baking Flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ⅔ cup sugar
- 8 tbsp unsalted butter melted and cooled
- 1 tsp vanilla
- 2 eggs whites separated
- 1 cup apple cider
- For icing:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Instructions:
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Preheat oven to 350º.
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Spray your donut pan with cooking spray.
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In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
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In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently.
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In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
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Add egg whites to mixture and stir just until mixed.
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Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
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Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole.
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Cook for about 8-10 minutes.
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Allow to cool completely before glazing.
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For the icing simply mix the powdered sugar and the maple syrup. Add milk a little bit at a time to get the desired consistency. More milk will make icing runny so don’t add too much at one time.
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Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.
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If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.
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