It's definitely a fall Friday here in Muk town and the perfect weather for these soft maple donuts with glaze. They are cake donuts made from scratch and fried to perfection. They are best eaten after they are made. If you are looking for extra sweetness, add the maple glaze.
My kiddos love Eggo waffles with syrup, but once I made these donuts they did not complain. They pair really well with a cup of coffee or glass of milk and don't take much time to make as compared to yeast donuts. Whip them up on a Saturday morning and serve!
Yeast versus cake donuts
There are two types of donuts out there. Yeast donuts require yeast as a leavening agent and cake donuts do not.
Cake donuts don't require a lot of proofing time before they are fried, giving their outer shell a crispy or crumbly edge. In addition, these donuts can be soft and fluffy or dense like a muffin. They are less time consuming than a yeast fried donut.
Ingredients and substitutions
Most of the ingredients in these maple donuts are in your pantry or fridge. In addition, they don't require a leavening agent or proofing!
- All-purpose flour
- Granulated sugar
- Maple extract
- Pure maple syrup: This brand is one of the best and relatively cheap in comparison to other pure maple syrups.
- Unsalted butter
- Half and half: Milk can be used in a pinch, but the texture may be less soft.
Tips and tricks for the perfect donut
- Do not over mix the batter as this will create a more dense and less fluffy donut.
- Adding half and half instead of milk gives it a more soft texture.
- Use a thermometer to make sure the oil is the correct temperature for frying.
- Be patient as a lot of love has to go into making the perfect donut, so stay focused and don't rush the process!
How to make maple donuts
- Add and whisk dry ingredients into a large mixing bowl.
- In another bowl and with electric mixer, beat the wet ingredients together until thick and pale.
- Add dry ingredients to wet egg/sugar mixture, alternating dry and wet ingredients until combined (end with dry ingredients). Cover with plastic wrap and place in the fridge for 1 hour.
- Prepare maple glaze in saucepan and set aside.
- Heat up oil to 365 degrees. Roll out donuts on floured surface and cut donuts. Fry in batches of 3 (1 minute on each side). Transfer to paper towel lined wire rack to cool.
- Dip warm donuts in glaze. Serve and enjoy!
Variations
- Make these donuts into long johns
- Add pecans to the top or within the donut
- Bake the donuts versus frying them for a slightly healthier version.
FAQ's
A man named Charlie and his wife named Sue created the maple donuts and they originated in Pennsylvania.
Pure maple syrup is the main ingredient. But adding in half and half, maple extract, and butter really enhance the flavor.
Maple donuts with maple glaze
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- spatula
- Frying pan
- Baking sheet
- Parchment paper
- Sauce pan
Ingredients
Maple donuts
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅔ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon pure maple syrup
- ½ cup half and half
Maple glaze
- 1 cup confectioner's sugar
- ⅓ cup pure maple syrup
- 2 tablespoon unsalted butter
- ¼ teaspoon maple extract
- pinch of salt
- Oil for frying
Instructions
Maple donuts
- In a large mixing bowl, add and whisk the flour, baking powder, salt, and cinnamon. Set aside.
- In another large mixing bowl, with an electric mixer on medium, cream together the granulated sugar and eggs until thickened. Add in the maple syrup, vanilla, and melted butter until combined.
- Add about ⅓ of the dry ingredients to the egg mixture and fold with a spatula until incorporated. Pour in ½ of the half and half until combined. Repeat the process alternating dry and wet ingredients until all is combined. Do not over mix. Place plastic wrap on the dough in the bowl and refrigerate for 1 hour.
- Pour oil into pan and heat until 365°. Use a thermometer for accuracy.
- Remove dough from fridge and transfer to a lightly floured surface. Roll out dough with rolling pin until it is about ½ inch thick.
- Using a 3 inch round cutter, cut up donuts until no more dough remains. Place on a baking sheet with parchment paper.
- Once oil has reached the desired temperature, fry about 3 donuts at a time. Fry on one side for about 1 minute and flip with tongs to fry other side for an additional minute. Allow donuts to cool on paper towel lined wire racks.
Maple glaze
- In a medium sized saucepan, melt the unsalted butter and maple syrup together, only stirring occasionally. Once the mixture has melted, remove from heat and whisk in confectioner's sugar and maple extract. Add a pinch of salt. Cool for 3 minutes and then dip in warm donuts. Serve and enjoy!
Nutrition
Yummy donut recipes!
Fun fact of the day!
Over ten billion donuts are made each year!
Leave a Reply