week 1: stephanie’s pick – Maple Cinnamon Sugar Donuts


hannah got me a donut pan for christmas and i wanted to try it out. these came out pretty good although they don’t stay fresh much longer than the first day. i definitely want to try different types of donuts in the future!

stephanie

Maple Cinnamon Sugar Donuts
Yield: 6 donuts

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat organic vanilla bean yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons real maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter (melted)

1. Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a shallow dish and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt.
2. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
3. Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a donut pan (we got ours from Sur la Table).
4. Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.
5. Use a pastry brush the melted butter over your donuts and then dip each donut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture.

source: Handle the Heat

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