Directions for: Maple Glazed Doughnuts
Ingredients
Doughnuts4 cup all-purpose flour
1 tsp instant dry yeast
1 cup 2% milk, warmed up to 105 F
6 Tbsp unsalted butter at room temperature
cup sugar
tsp salt
tsp ground cinnamon
tsp ground nutmeg
1 large
1 large egg yolk
4 cup vegetable oil, for frying
Maple Cream Filling8 oz cream cheese, room temperature
cup sifted icing sugar
cup pure maple syrup
1 tsp vanilla extract
Maple Glaze1 cup sifted icing sugar
2 Tbsp pure maple syrup
2 Tbsp milk
Directions
Doughnuts1. For doughnuts, stir cup of flour, yeast and cup milk together until blended, cover with plastic wrap and let rise for an hour.
2. In a large mixing bowl using electric beaters, or in a stand-up mixer fitted with the paddle, add remaining 3 cups flour, butter, sugar salt and spices and blend for 1 minute on low speed. Combine the initial flour, milk and yeast mixture, with the remaining milk, egg and egg yolk and beat on medium-low speed until batter is smooth and thick. Place dough in a lightly oiled bowl, cover with plastic and let sit until doubled in volume, about 1 hour.
3. On a lightly floured surface, roll out dough to -inch thick. Cut doughnuts with a 3-inch cutter and place on a parchment lined baking tray. Cover with a tea towel and let doughnuts rest 15 minutes.
4. Heat oil in a deep pot to 365 F. Set a doughnut onto a slotted spoon and set gently into oil. Let cook until brown on one side, then carefully turn over. Remove doughnut with slotted spoon and place on a plate with paper towel to cool. Make a few doughnuts at a time, but take care not to overcrowd the pot (to prevent oil from cooling, resulting in greasy doughnuts).
Maple Cream Filling1. For cream, beat cream cheese until soft and beat in icing sugar, maple syrup and vanilla until smooth. Spoon batter into a piping bag fitted with a plain tip. Insert tip into side of doughnut and pipe in cream filling. Repeat with remaining doughnuts.
Maple Glaze1. For glaze, beat all ingredients until smooth, adjusting consistency with milk, if needed. Dip each doughnut halfway into glaze and let dry for 10 minutes on a cooling rack before serving.
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