I made these last night as I prepared for my final viewing of the Rio summer Olympic Games with a heavy heart. I’ve dedicated an entire blog post to the Olympics, so I will just leave one final comment before I pin down the recipe for these great Maple donuts ..
The Olympic games offer us an incredible opportunity to witness magic. This magic, as magic is often donned, is to the unprofessional and non-athlete, unachievable, incomprehensible, and often times, completely impossible. These athletes have undeniable spirits coupled with great perseverance skills and something along the lines of exceptional sportsmanship. It will be a little heartening to let go of this magic, until we are reminded of it again, maybe in Tokyo?
Maple Donut Recipe
Total time: 80 min for resting time, 10 min bake time
- 5 cups all-purpose flour
- 1⅓ cups warm milk
- 2.5 teaspoons yeast
- 2 tablespoons butter, melted
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon powder
- dash of salt
- shredded coconut for decoration (optional)
- pecans for decorations (optional)
Ingredients for the Glaze:
- 4 tablespoons butter
- 1 cup (or more) powdered sugar
- 8 tablespoons maple syrup
- In the bowl of an electric mixer with a dough hook attached, mix the milk, sugar, and the melted butter for about a minute. Then, mix in the flour, yeast, egg, and vanilla extract.
- Beat the dough with the dough hook attachment for 2-3 minutes at medium speed. Adjust the dough texture by adding some flour if necessary. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t overflour! Too much flour will make the donuts hard and dry, the dough needs to be a little sticky.
- Knead the dough for a few minutes by hand.
- Place the dough into a greased bowl, cover, and let it rise for about an hour (it should double in size).
- Roll out the dough to about ½-inch thickness on a surface covered with plastic wrap. Using a donut cutter or a 3 inch and a 1 inch circle cookie cutter, cut out the donuts and carefully transfer them onto a lined cookie sheet. Let the donuts rise for about 25 minutes, until they are puffed and nearly doubled.
- Bake at 350° F for about 8 to 10 minutes. They will come out golden brown, but be careful not to burn them. You can place foil paper on top of them to avoid this.
- Remove the donuts from the oven and while still hot, dip them into the glaze and sprinkle your topping. Doing this while they are fresh out of the oven allows your toppings to stick and stay on.
- To make the glaze, melt the butter and mix it with the maple sirup and powdered sugar until the sugar is well dissolved and you reached a creamy icing. Glaze the donuts and let them dry. You can repeat this once or twice, depending on how thick you like your glaze.
- The donuts taste best when fresh, try to eat them within a day or two.
Lessons Learned: I loved making this recipe and I had fun figuring out how to cut out donut holes with what I had in the kitchen. It is a great-tasting recipe that is easy to follow. Instead of butter, I added two tablespoons of “It tastes like butter, butter” (basically a reduced fat butter-tasting margarine). My only regret is not adding more topping choices. Either way, these baked donuts are as delicious as the fried ones (yes, you read correctly).
Recipe taken from: http://www.sugaryandbuttery.com/2014/02/maple-glazed-vanilla-bean-donuts.html