Maple-Glazed DoughnutsPrint Category Donuts traditional Thematic Sugar Shack Deep fryer Desserts Less than 60 minutes. Source Stefano Faita Evaluation
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- 1 pound homemade pizza dough
- Vegetable oil, for frying doughnuts
- Maple sugar, chocolate sprinkles, crumbled cooked bacon, for garnishing
- 3 cups icing sugar
- 1/3 cup milk
- Pinch salt
- 1 tbsp. vanilla
- 1/2 cup pure maple syrup
- 2 tsp. maple extract (optional)
Preparation Maple Glaze
- Bring pizza dough to room temperature. Let dough rise at room temperature, about 20 to 30 minutes.
- Roll out pizza dough to 1/4-inch thickness. Using 3 1/2 inch round cookie cutter, cut out doughnuts. Using 1-inch round cookie cutter, cut centres out of each doughnut for doughnut holes. Re-roll dough scraps, letting rest as needed and cut out more doughnuts. (Makes about 9 doughnuts and 9 doughnut holes, 12 of each, if you re-roll the scraps).
- If you fry the doughnuts immediately, the final texture will have a slight chew. For a lighter and fluffier doughnut, let the doughnuts rise, until doubled, about 20 to 30 minutes.
- Pour oil into a saucepan to reach a depth of 3-inches. Heat oil to 375 degrees F. over medium heat.
- In batches, carefully add doughnuts and doughnut holes to hot oil. Turning once, fry doughnuts until golden brown, about 1 to 2 minutes on each side. Transfer to paper towels to remove excess oil.
- Combine icing sugar, milk, salt, vanilla, maple syrup and maple extract. For a thicker glaze, add more icing sugar, for a thinner glaze, add more milk.
Yield: 9 to 12 servings.
Dip doughnuts in Maple Glaze. Garnish with maple sugar, chocolate sprinkles or crumbled bacon. Serve warm.