MAPLE-GLAZED BAKED DOUGHNUTS

MAKES 12 DOUGHNUTS

HANDS-ON TIME 15 MINUTES

TOTAL TIME 1 3/4 HOURS

Doughnuts

1 1/3 cups all-purpose flour

1/3 cup packed brown sugar

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp baking soda pinch salt

1/3 cup unsalted butter, melted then

slightly cooled

1/3 cup maple syrup

1 egg

1/3 cup sour cream

1/3 cup 2% milk

1 tsp vanilla

Maple Glaze

1 cup icing sugar

2 tbsp maple syrup (approx)

1 1/2 tsp 2% milk (approx)

1 tsp vanilla maple sugar (optional)

Doughnuts Preheat oven to 400°F; grease 12-count doughnut mold.

In large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk butter with maple syrup, egg, sour cream, milk and vanilla until combined. Pour into flour mixture in two additions, stirring with wooden spoon just until smooth. Transfer batter to pastry bag or large resealable bag pierced in one corner; fill doughnut molds about two-thirds full.

Bake until well risen and golden brown, 8 to 10 minutes. Let cool in pan on wire rack for 10 minutes. Carefully unmold doughnuts and place directly on wire rack; let cool completely. Maple Glaze In bowl, whisk together icing sugar, maple syrup, milk and vanilla until smooth. (If glaze is too thick, add up to 1 tbsp maple syrup and 1 1/2 tsp milk until mixture reaches desired consistency.)

Dip tops of each cooled doughnut about halfway into bowl of Maple Glaze. Carefully invert and gently shake to remove excess glaze. Place doughnuts on rack and sprinkle with maple sugar, if using. Let glaze set, about 30 minutes. (Makeahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

PER DOUGHNUT about 210 cal, 2 g pro, 7 g total fat

(4 g sat. fat), 35 g carb (0 g dietary fibre, 23 g sugar),

35 mg chol, 135 mg sodium, 0.8 mg iron.