Maple Glazed Doughnuts
- prep time 0 min
- total time 0 min
- serves 12
4 cups all-purpose flour
1 teaspoon instant dry yeast
1 ¼ cups 2% milk, warmed up to 105 °F
6 tablespoons unsalted butter at room temperature
½ cup sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large egg yolk
4 cups vegetable oil, for fryingMaple Cream Filling
8 ounces cream cheese, room temperature
½ cup sifted icing sugar
⅓ cup pure maple syrup
1 teaspoon vanilla extractMaple Glaze
1 cup sifted icing sugar
2 tablespoons pure maple syrup
2 tablespoons milk
1. For doughnuts, stir ¾ cup of flour, yeast and ¾ 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 ¼ 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 ½-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 Filling
1. 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 Glaze
1. 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.