Nonstick cooking spray
• 1 tbsp butter
•1 inch fresh ginger, finely minced
• 2 small pears, about ¾ lb, cored, small dice
·2 Tbsps brown sugar
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• 2 cups all purpose flour
• 1 ¼ teaspoon baking powder
• ¾ teaspoon fine salt
• 2 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 1 tsp ginger
• ¼ tsp cloves
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• ¾ c butter, softened___
• 1 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup apple cider
• 1 Tbsp apple cider vinegar
1. Heat oven to 350 degrees, convection. Lightly grease 2 (6-cavity)
doughnut pans (or a 12-cup muffin tin) with nonstick
spray
2. Saute ginger in butter about 1 minute. Add pears saute about 2 minutes. Set aside to cool.
3. In a medium bowl, combine flour, baking powder,
salt, 2 tsps teaspoon cinnamon, nutmeg, cloves, powdered ginger and whisk to
combine. Set aside.
4. In the bowl of a stand mixer fitted with the paddle
attachment, cream butter, brown sugar,
on medium speed until light and fluffy, 3 to 4 minutes.
5. Add the eggs one at a time and mix until well
incorporated after each addition, scraping the bowl as
necessary, add sauteed pears and ginger. Beat in the vanilla extract.
6. Add the flour mixture alternately with apple cider and vinegar mix, and mix to combine.
Scrape the bowl well to make sure the batter is combined.
7. Pipe batter into prepared doughnut pans, filling
them about ¾ of the way.
8. Bake about 15 minute
Note: If using silicone molds, lightly spray.
note: Donuts will be very moist and tender, allow to cool thorougly before glazing, or just fust with powdered or cinnamon sugar
Note: also good as muffins
Note: when purchasing donut pans, look for a smaller “donut hole”
Maple Glaze
1 cup powdered sugar
1 tbsp pear juice or apple cider
1 tbsp maple syrup or
1 tsp maple flavor
