Description
These Salted Maple Donuts are baked rather than fried and make for a fun treat!
Ingredients
- 2 cups flour (can sub 1–1 gluten-free flour)ย
- 1/2 cup sugarย
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp saltย
- 1 1/4 cup almond milkย
- 1 tsp apple cider vinegar (can sub regular vinegar)ย
- 3 tbsp maple syrupย
- 3 tbsp apple sauceย
- 1 tsp vanilla extract
Maple glaze
- 1 1/2 cup icing sugarย
- 3 tbsp maple syrup
- 1–3 tsp of almond milk (to thin out the glaze)ย
- Sea salt to topย
Instructions
- Preheat the oven to 400 degrees Fย
- Mix the dry ingredients together in a bowl.ย
- Mix the wet ingredients together in a separate bowl.ย
- Gently fold the dry ingredients into the wet ingredients just until incorporated. Don’t overmix the batter.
- Using a piping bag or a large ziplock bag with the corner cut out, pipe the donuts into a greased donut pan filling about 3/4 of the way full.
- Bake for 8-10 minutes or until a toothpick comes out clean. Let cool completely before glazing.
- To glaze the donuts, mix all the glaze ingredients together in a bowl, then dunk each donut into the glaze. Let sit for the glaze to harden slightly, then sprinkle with sea salt.ย
Notes
This recipe calls for a tsp of apple cider vinegar. If you don’t have any on hand, you can use regular vinegar, but it’s important not to leave out this ingredient. This helps the donuts become light and fluffy!
Don’t over-mix the batter! Over-mixing can lead to dense donuts, which we don’t want. Gently fold the wet and dry ingredients just until incorporated. (It’s okay if there’s a few little clumps.)
Grease your donut pan well to prevent sticking. I like to use a coconut-oil based spray to generously spray the pan.
Keep an eye on them while baking. These donuts take about 8-10 minutes to bake. Overbaking can leave you with dry donuts.
This recipe is best enjoyed within 2 days of baking.
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
