Blogging Marathon#65: Week 1/ Day 1
Theme: Recipes for Kid’s Summer Vacation
Dish: Baked Maple Doughnuts
I asked my kids what they would like me to post for this week and they gave me a few options, so for the next 3 days I’ve 3 dishes that are kid friendly and approved by my kids.
These doughnuts are baked instead of fried, which makes them little less-guilty than eating the traditional ones. Recipe is from King Arthur flour.
If you don’t have doughnut pan, you can make these in mini or regular muffin pan. Adjust the baking time accordingly.
Recipe from King Arthur Flour:
Baked Maple Donuts
- ¾ cup All purpose flour (I used ½cup AP flour+¼cup wholewheat pastry flour)
- 2 tbsps Potato flour (optional)
- ¾ tsp Baking powder
- ¼ tsp Salt
- 2/3 cup Maple Syrup
- 1 tbsps Egg water Replacer powder whisked in 3tbsp (or 1 large )
- 3 tbsps Vegetable Oil
- ¼ tsp Maple flavor (optional)
For the Maple Glaze:
- 2 tbsps Maple Syrup
- 2 tbsps Sugar Confectioners
- 2 tbsps Heavy Cream
- 1/8 tsp Maple flavor (optional)
- Walnuts Crushed (optional)
- Preheat oven to 375°F. Lightly grease a 6 cavity donut pan with cooking spray.
- In a medium bowl, combine flour, potato flour (if using), baking powder and salt. Whisk well.
- In another mixing bowl, whisk maple syrup, egg replacer mixture (or egg), vegetable oil and maple flavor (if using).
- Pour the wet ingredients onto dry ingredients and mix until combined.
- Divide the batter evenly in the prepared pan. Bake for 12~14 minutes or until a cake tester inserted into the center comes out clean. Donuts should spring back when touched lightly and the tops will be lightly golden.
- Let the donuts cool in the pan for a few minutes before removing them onto the cooling rack.
- In the meantime, combine the glaze ingredients in a microwave safe bowl and microwave it for 30 seconds.
- While the donuts are still warm, dip them in the glaze. Sprinkle the crushed walnuts and allow to cool completely.