Maple Raised Donuts
Okay – be honest with yourself. Who doesn’t like donuts?! Whether it be the chocolate glaze, the cake donuts (that are basically a piece of cake), the Krispy Kreme or Dunkin, they are all amazing! My personal favorite are these, maple raised! If you have made cinnamon rolls from scratch you will find that this process is actually very similar (two rising times).
Now I have to admit, I got the recipe from MY favorite blogger, Jaclyn from Cooking Classy. And you know, when something is perfect, why mess with it. However there are a couple things that I learned through making these:
- Make sure you give the ample time for the dough to rise. It needs to be fully risen to be the fluffy/airy donut.
- Make sure your oil temperate stays with in a couple degrees of 360 degrees. They will either cook too fast or too slow which will ruin the donut.
- She has this being fried in Vegetable shortening. I changed this to Canola Oil, cuts down on the fat and price and tastes very close to the original.
- I tried to make my donuts a little larger than Jaclyn’s recipe, but then they REALLY expanded and were about 2 donuts worth. So be mindful of how large you make your donuts!
- Donut holes! Save them! They were my favorite part! Next time I may just make all donut holes!
- Test your first donut. Make sure you give your oil and dough a trial run and fry your first donut alone. This will allow you to cut it and ensure its perfect.
- 2 1/4 tsp active dry yeast (1 Pre-Packaged Packet)
- 1/2 cup warm water, 110 degrees
- 1/4 cup granulated sugar, divided
- 1/4 cup evaporated milk, warmed to 110 degrees
- 1/2 tsp salt
- 1/4 cup vegetable shortening, at room temperature
- 1 large egg
- 1 egg yolk
- 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour, then more as needed
- 3 - 4 cups cups of Canola Oil, for frying
- In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip).
- Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
- Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 - 40 minutes.
- Heat oil in a cast iron pan to 360 degrees (don't walk away from oil while preheating and don't let it get above 375 degrees, remove from heat and reduce heat as needed). Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good). Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown. Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 - 10 seconds if desired.
- 3 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons pure maple syrup
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- With a whisk, mix all of the ingredients together until perfectly smooth. Mixture should be pretty thick - which you want. It was warm slightly went added to warm donuts.