|Image courtesy King Arthur Flour|
I followed King Arthur Flour's recipe for the doughnuts, but I used two mini doughnut pans, and I scooped the batter into a pastry bag and piped it into the pans. This worked beautifully.
After baking, I skipped the glaze from King Arthur Flour, and instead I brushed the tops of the doughnuts with a little melted butter and then dipped them in this beautiful Autumn sugar blend mixed with a little cinnamon. I can't find this sugar blend online, we carry it at Kiss the Cook.
It's nice that they are baked, because I can feel ok giving them to my kids for breakfast. They are totally delicious. I would like to try adding some more of the boiled cider to the next batch, to get more of that delicious flavor in there. I can't wait to try some more recipes using it! Thanks, King Arthur Flour!
(Each mini doughnut has about 16g carbs without the topping, call it 20g with the sugar)