Description
Delight in homemade maple donuts with a soft and tender cake texture, perfectly spiced with nutmeg and cinnamon, fried to golden perfection and finished with a rich, creamy maple glaze. Optionally garnished with crispy chopped bacon for an irresistible sweet and savory combo.
Ingredients
Scale
Donut Ingredients:
- 3 cups all purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- Pinch ground cinnamon (a scant ⅛ teaspoon)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 4 tablespoons (¼ cup) melted, unsalted butter
- ¾ cup half & half
- Neutral oil, for frying (about 6 cups)
- 4 strips bacon (for optional garnish to crisp, chop and sprinkle over glaze)
Maple Glaze Ingredients:
- 2 ¼ cups powdered sugar
- ¼ cup milk or half & half
- ½ teaspoon maple flavor
- ¼ teaspoon pure vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon to blend and aerate. Set aside.
- Prepare Wet Mixture: In a large bowl, beat granulated sugar and eggs using a hand mixer on medium-high speed until very thick and pale, about 2-3 minutes. Add vanilla extract and melted butter; mix until fully incorporated.
- Combine Dry and Wet Ingredients: Add about one third of the dry ingredient mixture to the wet mixture and stir with a wooden spoon until incorporated. Then pour in half of the half & half and mix. Repeat by alternating the dry ingredients and half & half in thirds, mixing gently after each addition. Be careful not to over-mix; the dough should be soft and slightly sticky.
- Chill Dough: Cover the dough bowl directly with plastic wrap and refrigerate for 1 hour to firm up for easier handling.
- Prepare Maple Glaze and Bacon: While dough chills, whisk powdered sugar, milk or half & half, maple flavor, and vanilla extract in a medium bowl until smooth, glossy, thick, and creamy. Cover and keep at room temperature. Crisp bacon strips in a pan, drain, chop, and set aside for optional garnish.
- Roll and Cut Dough: Flour your work surface and rolling pin. Roll chilled dough out to about ½ inch thickness. Using a 3-inch donut cutter and a 1-inch cutter for holes, cut out donuts and holes, placing them on a flour-sprinkled parchment-lined baking sheet. Re-roll scraps to cut additional donuts.
- Heat Oil: In a large Dutch oven or heavy-bottomed pot, heat neutral oil to 365°F (185°C), measuring with a thermometer for accuracy.
- Fry Donuts: Fry donuts in batches of about 3 at a time. Fry each side for approximately 1 minute until golden brown and puffed. Remove with tongs and drain on paper towel-lined racks. For donut holes, fry about 30 seconds, turning frequently until golden, then drain.
- Cool Donuts: Allow fried donuts and holes to cool to room temperature or slightly warm before glazing.
- Glaze Donuts: Dip each donut liberally into the maple glaze, letting excess drip off. Place on wire rack to set glaze.
- Add Bacon Garnish: Immediately sprinkle chopped crispy bacon onto glazed donuts so it adheres while glaze is still wet.
Notes
- Use all-purpose flour for the best donut texture similar to classic donut shops.
- Fresh ground nutmeg and a pinch of cinnamon add classic aromatic donut flavors.
- Use half & half for richer, moister donuts; whole milk can be substituted but results may vary.
- Melted unsalted butter adds rich flavor and tenderness.
- Do not overmix the dough to avoid tough donuts; mix just until ingredients are combined.
- Chilling the dough makes it easier to roll and cut.
- Flour your work surface, hands, and cutters generously to prevent sticking.
- A 3-inch cutter for donuts and 1-inch cutter for holes are ideal sizes for classic proportions.
- Use a neutral oil like vegetable or safflower for frying, heated to 365°F for crisp, perfectly fried donuts.
- Fry donuts in small batches for even cooking and easier handling.
- Drain donuts on paper towels to remove excess oil and avoid greasy texture.
- Allow donuts to cool slightly before glazing for best glaze adherence.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 20g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
