This week’s dorm baking selection was a bit of an adventure. It started off as an attempt at baked doughnuts until I realized that I had no doughnut pan—I guess I figured they just formed the dough in perfect rings. So I decided that doughnut holes would be a better thing to make since I would just cook them as dough balls. To prevent them from flattening while baking, I scooped the batter into a mini cupcake tin. So when they came out of the oven, that it is what they were: mini spiced doughnut cupcakes. I coated them with maple glaze just as the doughnut recipe directed, but I don’t think I can really call them doughnuts anymore… they still taste good though!
I continued on my pumpkin break this week with these doughnuts. They are spiced like fall (and I obviously added more spices than the recipe called for) and covered with maple. The doughnuts/cupcakes are baked instead of fried, keeping them lighter and fluffier than your traditional Dunkin donut. The yogurt in the dough adds good texture as well, and the doughnuts aren’t too sweet. Definitely much healthier than a munchkin, so you probably could go ahead and just eat these for breakfast. I present mini maple glazed doughnut cakes!
Maple Glazed Doughnuts doughnut recipe from Sally’s Baking Addiction. Recipe makes 8 doughnuts or about 15 doughnut hole cupcakes. I doubled the amounts to make 30
¼ cup butter
½ cup maple syrup
1 cup sifted confectioners sugar
½ tsp maple extract (optional)
1 cup flour
1 tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
1/3 cup light brown sugar
¼ cup milk
¼ cup yogurt (I used Fage plain Greek yogurt)
2 tbs melted butter
1 ½ tsp vanilla extract
- Make the glaze first so that it can thicken while the doughnuts are baking. Melt the butter and syrup together. Remove from heat once butter has melted and whisk in confectioners’ sugar. Add in optional maple extract and set aside to thicken.
- Preheat oven to 350F and grease doughnut pan/cupcake tin/whatever you decide to bake on.
- Whisk flour, baking powder and soda, spices (feel free to add extra), and salt in a medium bowl. Then whisk eggs, sugar, milk, and yogurt until smooth. Add in the melted butter and vanilla. Stir/whisk until fully combined. Mix the wet and dry ingredients together to create a thick batter but do not overmix.
- Spoon the batter into the doughnut/cupcake holes. Don’t overfill, since these do rise a good amount when they cook.
- Bake for 9-10 minutes until lightly browned. Allow to cool for a few minutes, then transfer to wire rack.
- Drop the doughnut into the glaze, make sure it is fully coated then place onto wire rack to dry. For best results, dip twice.