I grew up down south. That means our go to doughnut shop was the Krispy Kreme.
If anyone is familiar - every Krispy Kreme has a sign out front that advertises when the donuts are hot. They is absolutely nothing better than a hot Krispy Kreme donut!
Over the years we have traveled quite a lot. There are places on the west coast, like Pike Place Market in Seattle, where you can get hot, fresh mini donuts.
So apparently, I have a thing for hot, fresh doughnuts!
Making doughnuts is not as complicated as one would think. It is a basic batter really. This recipe does not have yeast, so there is no rising time. That made it very easy for me to make these for breakfast for the houseful of guests I have right now.
I was surprised by how thick the doughnuts got while frying. You see the flat little disks and I have to say I did not have much hope. But they puff up three times their original thickness.
The doughnut is a little on the thicker side. Definitely a cake doughnut.
The cinnamon and nutmeg give the doughnuts a lovely flavor. And they smell amazing!
The maple glaze really was wonderful. And it is super simple!
I did use considerably more than the 1/2 teaspoon of maple flavoring the recipe called for. I like the maple flavor. As is, I just felt it needed more. Obviously, you can adjust for your taste.
This was a great treat that didn’t take nearly as long as I thought it would.
MAPLE DOUGHNUTS
4 1/4 Cups Sifted Flour
3 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
3 Eggs
3/4 Cup Sugar
3 Tablespoons Soft Butter
3/4 Cup Milk
FROSTING
1 1/2 Cups Powdered Sugar
Boiling water
1/2 Teaspoon Maple Flavoring
Sift together flour, baking powder, salt and spices. Beat eggs then add sugar. Beat well. Mix in butter. Add milk and sifted dry ingredients alternately. Mix into a soft dough. Turn dough onto a lightly floured board. Knead lightly for a half a minute and roll out to 1/3 inch thick. Cut with floured doughnut cutter. Remove trimmings. Lift each doughnut on a wide spatula and carefully ease into 375 degree deep hot fat. Put as many into the fat at a time as can be turned easily. Fry for about 3 minutes, until completely browned on both sides. Lift from fat with a long fork, do not pierce. Drain on paper toweling. For trimmings into a ball. Make into doughnut balls or re-roll and cut. For frosting - combine powdered sugar, maple flavor and enough boiling water to make a smooth glaze. Top doughnuts with frosting.
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