PREP TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 24 mini / 12 regular
30g butter, melted
1 large egg
65g brown sugar
60g plain Greek yogurt
5g vanilla extract
125g all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon table salt
80g Fulton’s Vanilla Infused Maple Syrup
115g icing sugar
Preheat oven to 350F and prepare doughnut tray with a light non-stick spray.
In a small bowl, mix all wet ingredients together.
Add dry ingredients and mix well until no dry flour remains.
Scoop batter into doughnut tray. Fill each cavity about half full.
Bake for 10 minutes.
In a small saucepan, melt butter and maple syrup until simmering.
Remove from heat and whisk in sugar.
Glaze will harden quickly. Reheat as needed to apply to baked donuts.
Our thanks to Shawn Vernier, firstname.lastname@example.org