Mini Maple Donuts | Dessert
If anything can take me back to the donut shop as a kid, it’s these guys. These basic cake donuts have a hint of maple—not too cloying.
⅓ cup + 2 tablespoons sorghum flour
⅓ cup + 2 tablespoons potato starch
¼ cup tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking powder
3 tablespoons olive oil
⅓ cup + 1 tablespoon maple syrup
½ cup brown sugar
⅓ cup + 2 tablespoons non-dairy milk
1 tablespoon apple cider vinegar
1¼ cups confectioner’s sugar
2 tablespoons non-dairy milk
1 teaspoon light corn syrup
1 teaspoon maple syrup
1 teaspoon maple extract
• Preheat oven to 325°F and place your oven rack in the middle of the oven. Lightly grease a mini-size donut pan.
• Combine all the ingredients through the salt into a medium mixing bowl and whisk until well combined. Gradually add in the rest of the donut ingredients, in the order given, and mix well until no lumps remain. You should end up with a tacky batter.
• Fill the cups of the donut pan with batter. Bake for 25 minutes. Let cool completely and then glaze.
• To make the glaze, simply whisk together all ingredients until smooth. Cover cooled donuts completely with glaze and then place onto a wire rack to firm up. Let the glaze harden completely before serving. Store in an airtight container for up to 4 days.