|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)
Yum! Glad you liked it. Such lovely autumn doughnuts!ReplyDelete
Those are so cute! And sound delicious!ReplyDelete