Maple Glazed Donuts

Method

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1. Whisk the flour, yeast, sugar, salt and nutmeg in a large bowl. Add the milk, egg, melted butter and vanilla and mix to a soft dough. Knead on a lightly floured surface for 8 minutes, until smooth and elastic.

   Mark done Start 8 min timer

2. Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Roll the dough out on a floured surface to 1.5 cm thick. Cut out 12 rounds with an 8 cm cutter and cut a 3 cm hole from the middle of each. Set on a floured tray, cover loosely and leave to rise for 30 minutes, until puffy.

   Mark done Start 30 min timer

4. Pour the oil into a wide, heavy pot to a depth of 5 cm and heat to 175°C. Fry the donuts 3 at a time for 1 to 2 minutes per side, until deep golden brown. Lift out with a slotted spoon and drain on paper towels.

   Mark done Start 1 min timer

5. Whisk the icing sugar, maple syrup, 1 tablespoon of milk and salt into a smooth glaze, adding more milk if it is too thick.

   Mark done

6. Dip the top of each warm donut in the glaze, let the excess drip off and set on a wire rack until the glaze is set.

   Mark done

Chef’s Tips

• Keep the oil at 175°C. If it is too cool the donuts soak up oil, and if it is too hot they brown outside and stay raw inside.
• Let the cut donuts puff up before frying. Dense donuts that have not risen fry heavy and greasy.
• Dip the donuts while they are warm, not hot. A hot donut melts the glaze and it runs off.

Pairing Suggestions

• A cup of coffee
• A glass of cold milk
• Fresh fruit

Storage & Reheating

Best on the day they are made. Keep in an airtight container up to 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.