I feel that donuts are really making a comeback probably because you can make them an assortment of ways and are able to create a culinary masterpiece with even just a touch of ambition.
Growing up, I was definitely a donut kid. I would run up to the local market with my Dad on weekend mornings and help select a variety of options for the family. I generally preferred to grab either a vanilla and chocolate “long john”, a sugar donut or a cherry filled donut with a sugar sprinkling on top. Donut selections are rather personal as someone could opt for a classic option or feel the need to suppress their inner child and get the one topped with their favorite cereal growing up. The possibilities are endless.
Since we’re still trying to a be a bit more health conscious into the New Year, I figured a mini donut would provide us with a little less guilt after we enjoy these savory creations. I am a big fan of baking with maple syrup as a natural sweetener and I absolutely love the taste of a good, pure maple syrup.
Our family is pretty spoiled because my Uncle makes his own batches of maple syrup from his woods in Northern Wisconsin. I request as many bottles as I can get my hands on because this stuff is so good. If you don’t have the luxury of an Uncle who makes it himself, then be sure to buy the best Grade A pure maple syrup you can afford and steer clear of the “breakfast” or “pancake” syrups which have sugary additives.
Mini Vanilla Donuts with Maple Glaze
yields 18 mini donuts
Ingredients for Donut
- 1 ½ cups all-purpose flour (use gluten free flour if necessary)
- 2 ½ tsp baking powder
- 2 tsp pure vanilla extract ½ tsp himalayan sea salt
- ¼ cup pure maple syrup
- ¼ cup melted coconut oil
- ¾ cup vanilla almond milk
Ingredients for Maple Glaze
- ¼ cup confectioners sugar
- 3 tbsp pure maple syrup
- garnish with a healthy option by sprinkling cacao nibs
- Plug in the mini donut maker or preheat the oven to 325° and spray a mini donut pan with a nonstick spray.
- In a large mixing bowl, combine the salt, flour and baking powder and whisk together.
- In a small mixing bowl, combine the wet ingredients which include the maple syrup, melted coconut oil, almond milk and vanilla extract.
- Add the wet ingredients into the large mixing bowl and whisk until just combined.
- Since the dough is more of a cake batter consistency, grab a chunk of dough and roll it out into a long strip. Then curl the strip into each of the donut molds and follow the directions provided by the manufacturer(my model bakes 6 donuts in approximately 4 minutes). Remove donuts and place on a cooling rack while you bake the remaining donuts. If using a mini donut pan, pour mixture into the molds and bake for 15 minutes. Remove promptly and let cool.
- Prepare maple glaze by combining confectioners sugar with maple syrup in a stainless steel or glass mixing bowl and whisk together until well combined.
- Note — add additional maple syrup if the mixture is too thick or add more confectioners sugar if the mixture is too thin.
- Dunk the donuts into the glaze once they are warm to the touch and let cool on parchment paper.
I wasn’t kidding earlier when I said that you’ll love these donuts so much that they’ll go beyond the typical breakfast food and you’ll find yourself nibbling on one for lunch and then again for dessert followed by a refreshing glass of Chardonnay. Don’t say I didn’t forewarn you!
By: Kristin Mansky — Modish & Main