Ingredients
Scale
- 3 ½ cups All-purpose flour
- 1 cup Whole milk, warmed to 110°F
- ¼ cup Granulated sugar
- 2 ¼ tsp Active dry yeast (1 packet)
- 1 Large egg, room temperature
- 4 tbsp Unsalted butter, melted and cooled
- ½ tsp Salt
- Vegetable oil for frying
- 2 cups Powdered sugar, sifted
- 1/3 cup Pure maple syrup (Grade A Dark preferred)
- 1–2 tbsp Milk or heavy cream
- ½ tsp Maple extract (optional for extra punch)
- Pinch of salt
Instructions
- Pour the warm milk into the bowl of a stand mixer. Stir in one tablespoon of the sugar and the yeast. Let it sit for about 5 to 10 minutes until the mixture becomes foamy. This indicates the yeast is alive and ready to work.
- Add the remaining sugar, egg, melted butter, salt, and 2 cups of flour to the yeast mixture. Use the paddle attachment on low speed until combined. Switch to the dough hook and gradually add the remaining flour. Knead on medium-low speed for 5 minutes until the dough is smooth and slightly tacky but not sticking to your fingers.
- Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
- Punch the dough down to release air. Roll it out on a lightly floured surface to a ½ inch thickness. Use a donut cutter or two round biscuit cutters (one large, one small) to cut out your shapes. Place the donuts and donut holes on a parchment-lined baking sheet.
- Cover the shaped donuts loosely and let them rise again for about 30 to 45 minutes. They should look puffy and feel light when touched gently.
- Heat 2 inches of vegetable oil in a heavy pot to 350°F. Carefully drop 2 or 3 donuts into the oil at a time. Fry for about 60-90 seconds per side until they reach a beautiful golden brown color. Remove with a slotted spoon and drain on a wire rack set over paper towels.
- While the donuts cool slightly, whisk together the powdered sugar, maple syrup, milk, maple extract, and salt in a shallow bowl. The glaze should be thick but pourable. If it is too thick, add a teaspoon of milk at a time until you reach the desired consistency.
- Dip the top half of each warm donut into the maple glaze. Lift it up and let the excess drip off before placing it back on the wire rack. Let the glaze set for about 10 minutes before serving. Arrange them on a platter and enjoy immediately.
- Cook Time: 2 hours 15 minutes