Because who doesn't love donuts?! They're fluffy, melt in your mouth and easy to make! Win win win. Whether you're making them for breakfast or your kiddos bake sale, you and everyone who tastes them...will LOVE them! Check out our amazingly talented friend Kristie's recipe below and let us know what you think! Ps. You can find more delicious recipes at @thesweetandsimplekitchen on instagram. Happy baking!
2 cups all purpose flour
3/4 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 tablespoons butter, softened
1/2 cup fresh apple cider (note: this is apple juice, not hard cider)
1/4 cup buttermilk (or 1/4 cup of milk with 1/2 tsp of vinegar....let stand for 5-10 minutes before using)
2 tablespoons butter
1/3 cup grade A maple syrup
1 1/2 cups powdered sugar
special equipment: donut pan
HOW TO MAKE
- Preheat oven to 350 degrees F. In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- In a smaller bowl, mix together the softened butter with the eggs until fluffy (doing this ensures that your butter doesn't re-solidify once the cold buttermilk and cider are added). Add buttermilk and apple cider, and mix well.
- Pour wet ingredients into the dry, and stir until just blended. Try not to over mix! The batter will look a bit lumpy, and that's just fine.
- Spread the batter into a greased donut pan. Use a liquid measuring cup to pour the batter into the donut pan, or simply a large spoon, however, placing your batter into a pastry bag to pipe into the pan makes the process nice and easy. Fill each mold about 3/4 full.
- Bake at 350 degrees for 8-10 minutes, or until an inserted toothpick comes out clean. You may want to break open a test doughnut just to make sure the inside isn't gummy!
- While the doughnuts cool, make the maple glaze. Melt together the butter and maple syrup and stir until completely combined. Mix in powdered sugar, and adjust thickness if necessary.
- Dip each donut into the maple glaze, and top with sprinkles. Serve immediately!
**Note: These are best on the first day, as they tend to get a bit soggy once you place them in a container.