Baked Maple Glaze Donuts

bon Cook products used: Perforated Baking Sheet, Flexipat Donut Tray, Stainless Mixing Bowl, Mini Whisk, Small Round Mold, Pastry Bag Stand, Pastry Bag & Tips

Ingredients

• 1 cup flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1/4 teaspoon salt

• 2 Tablespoons unsalted butter, melted and slightly cooled

• 1 large egg, at room temperature

• 1/3 cup packed light brown sugar

• 1/4 cup yogurt or sour cream, at room temperature

Maple Icing

• 2 Tablespoons unsalted butter

• 1/3 cup pure maple syrup

• 1 cup confectioners' sugar

• 1/4 teaspoon maple extract

• pinch of salt, to taste

Directions

1. Preheat the oven to 350 degrees. Place the Flexipat Donut Tray on Perforated Baking Sheet. Set aside.

2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl. Set aside. Whisk the melted butter, egg, brown sugar, milk, yogurt, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. The batter will be thick.

3. Spoon the batter into a Pastry Bag (using the large open tip) supported by the Pastry Bag Stand. Pipe the batter into each donut well, filling 2/3 full. (I doubled this recipe, and it makes 10 donuts).

4. Bake for 13-16 minutes or until the edges and tops are lightly browned. Let donuts cool slightly. Transfer to a wire rack with a bon mat underneath the rack for easy cleanup.

   Icing

5. In the Small Round Mold, melt the butter and maple syrup together. Microwave to 20-30 seconds, and combine with the Mini Whisk. Add in the confectioners' sugar and maple extract. Taste. Add a pinch of salt if desired. Dip each donut into the icing. The icing quickly thickens, so feel free to place it back in the microwave if needed. Place dipped donuts back onto the cooling rack as excess icing drips down. Feel free to double dip them (I did).

6. Donuts are best served immediately. Leftovers are kept well covered tightly at room temperature or in the refrigerator for 2 days.

* I had this recipe pinned forever and finally made the donuts. All I can say is amazing!!! This recipe is from Sally's Baking Addiction (which I love). You will need to double the recipe to make 10 donuts.

Another tip is to grind nutmeg with a spice grinder. It makes ALL the difference. I attended an Italian cooking class in Lafayette, IN at a cooking store. The presenter was making a sauce that had freshly ground nutmeg in the recipe. I was blown away by the taste, so I purchased the spice grinder at the store that night. Now every time that a recipe calls for nutmeg I use my spice grinder. The spice grinder can be easily purchased on Amazon (isn't everything). The brand that I have is from NORPRO. Freshly ground nutmeg will elevate the taste and your cooking!