Bourbon Maple Pecan Donuts
|2 cupscake flour; sifted|
|3/4 cupgranulated sugar|
|2 teaspoonbaking powder|
|1/4 teaspoonground nutmeg|
|1/4 teaspoonvanilla extract|
|2 tablespoonsbutter; melted|
|pecans; browned, chopped and toasted|
|2 cupspowdered sugar; sifted|
|1 1/2 teaspoonvanilla extract|
|1/2 cupmaple syrup|
Bourbon Maple Pecan Donuts Preparation
Spray donut pan with nonstick cooking spray and preheat oven to 425 F. Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. In another bowl, whisk buttermilk, eggs, vanilla, bourbon, and melted browned butter. Add the wet to dry and mix until just combined. Fill a piping bag with batter and pipe into each donut cup until about 2/3 full. Bake about 10 minutes, or until the top of the donuts spring back when touched. Cool in the pan for about 5 minutes before removing from pan. Cool fully before glazing.
Whisk all ingredients together in a bowl large and deep enough to dunk one side of donut. Sprinkle with pecans.
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