Maple Glazed Donuts
Do you ever get a hankering for yummy, fresh donuts?? My little Gracie does ALL. THE. TIME! I swear she loves donuts more than anything else, probably because she never gets them… We want what we can’t have right?
It started a few months ago, we had a coupon for free donuts from a new locally owned business and we spoiled the kids with a dozen. Ever since then, that’s the only treat she asks for.
Unfortunately, the little shop went out of business, so we only have grocery store donuts now, which are good, but if you don’t go super early they’re not that great, and all the maple bars are gone, which are my personal favorite.
So Gracie got lucky yesterday. It was her un-birthday for her pre-school class so she got to bring her favorite treat. Naturally, we had to make donuts.
This recipe is freaking fabulous, but I will warn you, it’s not for the faint of heart.
Maple Glazed Donuts
1 1/8 cup of milk (we used coconut because we were out of regular and it worked great.)
1/4 cup sugar
2 1/4 teaspoons of Active Dry Yeast
2 large eggs, beaten
3/4 cup of butter
4 cups of flour
1/4 teaspoon of salt
For the Maple Glaze
3 cups of powdered sugar
1/2 cup Pure Maple Syrup
2 T of cold water or milk to thin
Heat milk for about a minute, make sure it’s warm but not too hot. Add sugar to milk and stir to dissolve. Add yeast to milk and sugar. Stir a couple of times to combine. Let it rest while the yeast does its thing. It takes about 10 minutes for it to get all frothy or whatever yeast does.
Beat two eggs in your mixer, add melted butter. Make sure the butter isn’t too hot so it doesn’t cook your eggs.
Switch your mixer attachment to the dough hook. Turn mixer on low and add the yeast mixture to the eggs and butter. Mix until completely combined.
Now slowly add your flour, one cup at a time. Scrape the sides of the bowl as needed. Once all the flour has been added let it beat for 5 minutes. Turn off the mixer and scrape the sides of the bowl. Beat for another 30 seconds.
Turn off the mixer and allow the dough to rest for 10 minutes. Transfer dough to a lightly greased bowl. Cover with plastic wrap and refrigerate for 8 hours minimum.
8 hours later…
Lightly flour your countertops. Plop the dough out of your bowl and lightly flour the top and your rolling pin.
Roll to about a 1/2 inch thickness and use a doughnut cutter; or in my case, a cup and a playdough toy circle, to form your donut.
After all the donuts are cut, lay them on a lightly floured cookie sheet cover with a light towel, and allow them to rise for at least an hour. Ours sat for 1 1/2 hours. Your kitchen should be warm to allow them to double in size. I turned my oven on to 200 degrees, then turned it off, just so it would be a little warmer, and rested my donuts on top.
One hour later…
Make your Maple Glaze before you start frying. Combine Maple syrup, water, and powdered sugar in a large bowl and whisk until it’s smooth.
Now you can start frying!
Use a large pot to heat your vegetable oil. I used one whole bottle of vegetable oil. I used my candy thermometer to test the heat. It needs to be at 375 degrees Fahrenheit. Watch the heat and make sure it doesn’t go any higher than 375 degrees.
Now you can start frying. They only take about 45 seconds per side, so don’t leave them unattended. We did about 5 at a time. We used bamboo skewers to flip them and it worked great. If you have a deep frying tool, that would be best for the donut holes.
Place your donuts on paper towels so the grease will be absorbed. After they have cooled enough to touch them you can begin dipping them in the Maple Glaze.
I completely covered the donut holes with the glaze, and the larger donuts just got a half a dip! (Apparently, I’m very excited about the half dip…)
Set them on top of a cooling rack with a cookie sheet underneath, so it will catch all the drips of extra glaze.
I like to let them rest long enough for the glaze to harden a little.
Enjoy your hard work, and share some with your friends!!!