Ingredients
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Equipment Needed
- Stand Mixer with hook attachment
- Rolling pin
- Cookie cutter
- Frosting tip (optional)
- Parchment paper
- Baking sheet
- Candy or Meat Thermometer
- Measuring cups
- Liquid measuring cups
- Dutch Oven (deep cast iron also works and is cheaper)
Donuts
- 1 1/4 cups (300 ml) warm whole milk
- 1 packet, 2 1/4 tsp (7 g) instant rise yeast
- 1/2 cup (100 g) sugar
- 3/4 tsp (4 ml) vanilla extract
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 2 large eggs (100 g total), at room temperature
- 3/4 tsp (4.5 g) salt
- 4 1/4 to 4 1/2 cups (510–540 g) bread flour
- Canola or vegetable oil for frying (about 2 cups, 475 ml)
Maple Glaze
- 3/4 cup (90 g) powdered sugar
- 1 1/2 tbsp (30 g) maple syrup
- 1–2 tbsp (15–30 ml) milk
- 1/4 tsp (1.25 ml) maple extract
- Pinch of flaky sea salt (approx. 0.3 g or to taste)
What to do
1. In a heatproof glass or bowl, heat the milk to about 115°F (46°C). Pour it into the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast over the milk and let sit for 2–3 minutes to activate. (See FAQ’s below if you don’t have a stand mixer).
2. Next add sugar, melted butter, eggs, vanilla, nutmeg, and salt. Mix until combined. (Note: you may need to break up the yolks with a fork if the mixer doesn’t incorporate them.)
3. Add 2 cups (240 g) of bread flour and mix on low medium speed for 30 seconds. Then add 2 more cups (240 g) and mix for about 2 minutes. If the dough is too sticky or runny, add 1/4 to 1/2 cup (30–60 g) more flour. Do not exceed 4 1/2 cups (540 g) total. Note: on a hot muggy day I found myself needing to use all 4 1/2 cups of the bread flour (from all the moisture in the air). On a cold dry day in winter, you may only need about 4 1/4 cups of bread flour. Feel the dough as you mix, you want it to be a little sticky but pliable and not too runny.
4. Once all flour is added, we want the mixture knead for another 5-7 minutes. The dough should become smooth, elastic and little tacky but not too sticky when moving onto the the next step. If the dough is still runny and not tacky, keep kneading for another minute or two.
5. Transfer the dough to a well-greased bowl (use about 1 tbsp or 15 ml of oil and spread it with your hands). Cover with with a clean tea towel (or plastic wrap also works).
6. Let the dough rise in a warm, draft-free place for 75 minutes or until doubled in size. This can vary due to kitchen temperatures.
7. Turn the dough out onto a well-floured surface. Roll to about 1/2 inch (1.3 cm) thick and cut into desired donut shapes ( I used a simple round cookie cutter and frosting tip to achieve a classic donut look). I place each shaped donut onto a piece of parchment paper- this will help with transfer to the hot oil later. Note: Once you have cut the dough into desired shapes, you will have leftover dough. Feel free to gently mold it back together, roll out and cut some more shapes. Place each donut with parchment paper onto a large baking sheet. (See tips on what to do with the donut holes)
8. When you are done cutting the dough into shapes, cover the donuts to let them rest, while you preheat your oil.
9. Pour about 2 cups (475 ml) of canola or vegetable oil into a deep, heavy-bottomed pot. Heat over medium until the oil reaches 370°F (188°C). You can use a candy or meat thermometer for accuracy.
10. As soon as 370 degrees has been reached, using the parchment paper, carefully lower 1–2 donuts at a time into the hot oil. Fry each side for 1-2 minutes, removing the parchment with tongs after the first side has fried. Place donuts on paper towels to drain.
11. For the glaze: combine all glaze ingredients in a bowl and whisk until smooth, about 1–2 minutes. Adjust with a little more milk or sugar if needed.
12. Dip each warm donut into the glaze and place on a wire rack to allow excess to drip off and glaze to set. Note: As you dip, you may need to whisk/stir the glaze occasionally, as the mixture can stiffen up a bit. Enjoy while warm — these donuts are best fresh with a cold glass of milk or hot coffee! Donuts can be stored a room temperature for up to 2 days.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- During the initial rise/proof step, if you find that your dough isn’t rising, try placing it in the oven (heat off) with the light on. This draft free, typically warm environment should get the the dough a nudge to start rising.
- Fry in small batches! I’d say two donuts at a time, as we don’t want to crowd the pot and bring the oil temperature down. As you fry the donuts, occasionally check the temperature to ensure the oil is between 365-370 degrees.
- Donuts have a short lifespan in my opinion- fresh is best! This means, you should plan to fry and glaze right before you intend to eat. If you want to store, ensure they are in an airtight container. To reheat, place in the microwave for 8-10 seconds. They taste so good and fluffy again!
- To reheat the donuts, place them in the microwave for 5-10 seconds and they will come out warm, fluffy and delicious again!
- The leftover donut holes! Fry] and dip them in the glaze the same! Or toss them in cinnamon and sugar- they are delightful and so poppable!
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If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!