Epicures Maple Glazed Doughnuts Makes 48 mini doughnuts Prep Time: 12 minutes Cook Time: 15 minutes Ingredients Glaze 2 cups (500ml) icing sugar 1/3 cup (80 ml maple syrup 1/4 cup (60 ml) heavy cream Epicure’s Maple Bacon Sea Salt, ground or whole, to taste Doughnuts 2 cups (500 ml) all-purpose flour 1 Tbsp (15 ml) Epicure’s Baking Powder 1/2 tsp (2.5 ml) finely ground Epicure’s Sea Salt 1 tsp (5 ml) Epicure’s Cinnamon (Ground) 3/4 cup (180 ml) unsalted butter, softened 1 cup (250 ml sugar 2 eggs 1/2 cup (125 ml) low-fat milk, divided 1 tsp (5 ml) Epicure’s Pure Vanilla Extract Instructions 1. To make glaze, using Epicure’s Piano Wire Whisk, whisk all ingredients until smooth. Set aside. 2. To make doughnuts, preheat oven to 400° F (205°C). 3. In a bowl, using Epicure’s Piano Wire Whisk, whisk first 4 ingredients. 4. In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. 5. Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with Pure Vanilla. Be careful not to over mix. 6. Using Epicure’s Silicone Basting Brush, lightly brush Doughnut Mold with vegetable oil. Pipe or spoon dough into Doughnut Mold, filling wells 2/3 full. 7. Bake until a toothpick comes out clean, approximately 12–15 minutes. Repeat with remaining batter. 8. To glaze, dip one side of each doughnut in glaze, and twist clockwise to coat. Place plain side down on a serving platter, and finish with Maple Bacon Sea Salt. Let glaze set before serving, approximately 5 minutes. Per Serving (Per 1 mini doughnut) : Calories 90, Fat 3.5 g (Saturated 2 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 10 g), Protein 1 g.
Posted on: Fri, 01 Nov 2013 02:45:46 +0000
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