The grape harvest is in full swing, and the town of North East is full of the sweet smell of Concord Grapes! The leaves are turning their brilliant shades of red and orange, and the nights are cooler.
So where is my mind? Thinking of apples, cinnamon, cloves and the smell of all things spicy. One of my favorite things from New England is Cider Donuts, with a coating of cinnamon sugar. But my hips and stomach have started to tell me to search for options other than frying.
And these donuts do just that…they are light, and spicy…and covered with a wonderful maple glaze that just says fall to me! (and if you don’t happen to have a donut pan to bake them in…just make them as muffins…)
My hips are thankful…and ready for my 2nd annual run at the Columbus Day 5K in Columbus PA. Wish me luck!
Baked Spice Donuts with Maple Glaze
Yield: 6 donuts
1 C flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg (I always grind my own)
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp salt
1 large egg
1/3 C light brown sugar
1/4 C buttermilk
1/4 C yogurt
2 T melted butter
1 1/2 tsp vanilla extract
Preheat the oven to 35o degrees. Spray a donut pan with nonstick spray.
Whisk the dry ingredients in a medium bowl. Whisk the egg, sugar, milk and yogurt together; add the melted butter and vanilla, combine. Add the wet to the dry, and stir just til combined. Do not overmix. It is quite thick.
Spoon or pipe into the pan, filling each 3/4 full.
Bake for 10 -12 minutes or until edges are brown. Pop out of pan and cool on a wire rack set above wax or parchment paper.
While baking, make glaze:
1/4 C butter
1/2 C pure maple syrup (I use PA dark amber, which has a wonderful flavor)
1 C confectioners sugar
1/2 tsp maple extract (adds flavor, but not necessary if you don’t have it)
Melt the butter with the maple syrup. Whisk, remove from heat and add sugar. Whisk till smooth. Add flavoring, if desired. Set aside to cool.
Dip one side of donut into the glaze, let rest, then dip again. Enjoy!
Grape Arbor Bed & Breakfast