Doughnuts with Maple Frosting
Submitted by sandioliphant
Pillowy homemade yeast doughnuts cut into sticks, fried golden, and coated in a cooked maple-brown-sugar frosting. Light-as-air maple bars with a rich, fudgy glaze, made from scratch.
YIELD
26 servingsPREP
30 minCOOK
15 minREADY
3 hrsLight, pillowy doughnuts made the right way: with yeast, not baking powder. The dough rises twice before frying, which is what gives these their airy, tender crumb, more bakery maple bar than dense cake doughnut.
Cut into 1-inch strips, they fry up as classic maple-bar sticks, golden and crisp outside, soft and fluffy within.
The frosting is a cooked one, and it’s worth the extra pan. Brown sugar and butter boil together for a couple of minutes until caramelized, then maple flavoring, half-and-half, and powdered sugar turn it into a glossy, fudgy maple glaze.
Coat the doughnuts while they’re still slightly warm so the frosting melts into a smooth, even coat. Two rises take some patience, but the payoff is doughnuts far better than any store-bought.
Pro Tips
- Heat the liquids to about 120°F (49°C) to activate the yeast without killing it.
- Don’t rush the two rises; they’re what make the doughnuts light and airy.
- Fry at 350 to 375°F (175 to 190°C) so they cook through without burning.
- Frost while still slightly warm so the maple glaze sets into a smooth coat.
Variations
- Shape them as rings or filled rounds instead of sticks.
- Add a pinch of cinnamon to the dough for warmth.
- Stir chopped pecans or a sprinkle of bacon into the maple glaze for a sweet-savory bar.
Ingredients
Directions
In a large mixer bowl, combine 1 ½ cups flour, yeasts, sugar, salt, and nutmeg.
Mix well. In a saucepan, heat water, milk, and shortening to 120 degree F.
Add to flour mixture. Add eggs. Blend at slow speed until well mixed.
Beat 3 minutes at medium speed. By hand gradually add remaining flour to make soft dough.
Knead on floured surface until smooth and elastic.
Place in greased bowl and cover and let rice for 1 hour or until double in size.
Punch down dough and divide into two parts.
Roll dough into a 12 x 6-inch rectangle.
Cut rectangle into 1-inch strips. Cover and let rise until doubled in size.
Heat oil to 425 degrees F. Fry each strip until golden brown,
Drain on paper towelling.
Coat with frosting.
Prepare frosting: in a small saucepan combine butter and brown sugar.
Boil for 2 minutes, stirring constantly. Add maple flavouring, and half and half.
Stir in enough powdered sugar to make spreadable frosting.
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