Posted by
Peggy, WA on 7:07:17 pm 12/08/97:Apple-Cider Doughnuts wiith Maple Glaze

Doughnuts
Approx. 3 Tbsp. sugar for preparing pans
2 cups all-purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 Tbsp. vegetable oil,
preferably canola oil
Maple Glaze
1 1/4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract
1/4-1/3 cup pure maple syrup

In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven for 25 to 30 minutes.

To make Doughnuts:
Preheat oven to 400 degrees F. Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.

Sprinkle with sugar, shaking out excess.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.

In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil and sugar.
Repeat with the remaining batter.

To make maple glaze:
In a bowl, combine confectionersí sugar and vanilla.
Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set
them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
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Posted by: Jessie on Saturday October 24th 1998 05:10:44 PM

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THESE ARE EXCELLENT, just don't forget the butter like I did the 2nd time I made them! They're a little dry without the butter!
Apple Cidar Doughnuts
-2 1/2 cups flour
-2/3 cup sugar
-2 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1 teaspoon nutmeg
-1/4 teaspoon salt
-2 eggs
-1/3 cup apple cidar
-4 tablespoons butter, melted
-Vegetable Oil for Frying Glaze
-1 1/2 cups confectioners sugar
-3 tablespoons apple cidar or milk

In a large bowl, sift together the dry ingredients. In a separate
bowl, whisk together the eggs and cider. Stir in the melted butter.
Make a well in the flour mixture and stir in the wet ingredients.

Turn the soft dough onto a lightly floured surface and pat it into a
1/2-inch-high-round. Heat 3 inches of vegetable oil in a deep pot
over medium heat. Then use a doughnut cutter to form rings (or
use a glass and poke holes in the rings) Once the oil begins to
bubble, use a spatula to carefully lower a doughnut into the hot
oil. You can cook several at once, just don’t crowd them.

Once the doughnuts rise to the surface and begin to brown, flip
them with the spatula. Remove after 2 to 3 minutes, or when the
doughnuts are golden brown. Drain on paper towels. for a glaze,
stir together the confectioners’ sugar and the cider (or milk) and
spoon the mixture over the doughnuts. Makes approximately 12
doughnuts. Enjoy!