Maple syrup adds not only sweetness, but also an aromatic complexity to any dish it’s drizzled over. Synonymous with pancakes, waffles and porridge, maple syrup is also a perfect match for doughnuts.
This recipe, suitable for both baking and frying, features not only a rich maple syrup glaze, but also a generous sprinkling of The Essential Ingredient Freeze Dried Maple Syrup Flakes.
But be warned: once they hit the table, they won’t be around for long.
Combine 1 tbsp of maple syrup, the warmed milk and yeast in the bowl of your stand mixer and leave for 5 minutes (or until the yeast begins to expand).
Add the sugar, melted butter, flour, eggs and vanilla to the bowl, and with the dough hook attachment, mix on medium speed for five minutes. Add more milk or flour if necessary (the dough should come away from the sides but still be sticky to touch).
Transfer dough to a greased bowl, cover loosely with a tea towel and leave somewhere warm for 1-2 hours (or until approximately doubled in size).
Line a bench top with plastic wrap and roll dough out to approximately 2cm thick. Use a round cookie cutter of around 8cm diameter to cut the dough into discs, then another of approximately 2cm to cut a hole in the centre of each disc.
Transfer doughnuts carefully to a greaseproof paper-lined baking tray, re-roll leftover dough and cut more rings.
Leave trays somewhere warm for 1 hour.
IF BAKING: Preheat oven to 180C, then bake doughnuts for 10 minutes or until only just cooked through.
IF FRYING: Heat oil to 160C in a saucepan, then fry doughnuts in batches (only as many as will fit in a single layer at the top of the pan. Flip once while cooking.
While the doughnuts cool slightly, combine the icing sugar, melted butter and maple syrup to make the glaze.
One at a time, dunk doughnuts into the glaze, place glaze side-up on a wire rack and sprinkle with maple flakes.
If the glaze mix thickens too much, microwave for a few seconds to soften.
Leave doughnuts to set (should take around 15 minutes). Serve.