Maple Doughnuts

The bakery in my hometown makes the most delicious maple bars! So of course I had to figure out how to make them myself. After several tries, I opted for doughnuts over bars simply because it was hard to get the insides of the bars cooked without burning the outsides. We also opted for a little healthier, half-wheat version of the dough that is light enough my kids weren’t sure it had wheat in it! The maple glaze was the tricky part. Several pounds of powdered sugar later I was finally satisfied. Now I can have a bit of heaven no matter where we live! –Mellyn

 Yield: A little more than 2 dozen

Doughnuts:

  • 2 cups water
  • 1/4 cup oil
  • 1/4 cup applesauce
  • 2 eggs (or 1/4 cup of egg powder plus 6 Tablespoons water)
  • 1/3 cup nonfat dry milk
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 3 Tablespoons yeast
  • 4 cups whole wheat flour (I use soft white wheat for this recipe)
  • 4-5 cups white flour
  • oil for frying

Maple Frosting:

  • 3 cups powdered sugar
  • 1/3 cup butter, softened
  • 2 Tablespoons maple extract
  • 1 Tablespoon water
  1. Whisk egg powder into water until smooth.
  2. Combine egg, oil and applesauce in a mixing bowl.
  3. In a separate bowl, combine dry milk powder, sugar, salt, yeast and wheat flour.
  4. Add to liquids and begin mixing.
  5. Add white flour until dough is not quite scraping the sides of the bowl. It should be just slightly sticky.
  6. At this point you can either let it rise on the counter for 2-3 hours, or put it in the refrigerator to rise for 6-8 hours.
  7. After dough has risen, roll out 1/2-3/4″ thick and cut using a doughnut cutter or the top of a glass cup.
  8. Place on a greased cookie sheet to rise for about an hour.
  9. Heat 2-3 inches of oil until hot in a frying pan.
  10. Gently slip doughnuts in. As one side browns, flip the doughnut over to cook the other side.
  11. Cool on another cookie sheet, covered with paper towels to drain extra oil.
  12. Top with glaze, powdered sugar, chocolate frosting or our favorite — maple frosting!
  13. For a smooth bakery-looking finish, frost warm doughnuts –spreading the frosting on quickly and without re-touching. The frosting will melt slightly and then set up.

 

 

 

 

 

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