Maple Glazed Doughnuts

Directions

Doughnuts

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. 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.
3. 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).
4. 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. Add the yeast mixture, 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.

Maple Cream Filling

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.

Maple Glaze

1. 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.
2. 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.