Ingredients
Dough
- 3 ½ cups all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup warm whole milk (about 110°F / 43°C)
- 2 tablespoons warm water (about 110°F / 43°C)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 3 cups vegetable oil, for frying
Maple Glaze
- 1 ½ cups powdered sugar
- ¼ cup pure maple syrup
- 2 tablespoons whole milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- ½ cup chopped toasted pecans
- ½ teaspoon flaky sea salt
Instructions
- Activate the yeast: In a small bowl, combine warm water and yeast. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix wet ingredients: In a large mixing bowl, whisk together warm milk, granulated sugar, softened butter, eggs, and vanilla extract until well incorporated.
- Combine dry ingredients: In another bowl, sift together the all-purpose flour, salt, and ground cinnamon.
- Form the dough: Gradually add the dry ingredients to the wet mixture along with the activated yeast. Mix until a sticky dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add flour as needed to prevent sticking but keep the dough slightly tacky.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Roll and cut donuts: Punch down the dough and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes and holes.
- Second rise: Place the cut donuts and holes on a baking sheet lined with parchment paper. Cover loosely and let them rise for another 30-45 minutes until puffy.
- Heat oil: Pour vegetable oil into a large heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil to 350°F (175°C).
- Fry the donuts: Carefully drop a few donuts at a time into the hot oil. Fry each side for about 1-2 minutes or until golden brown. Don’t overcrowd the pot to maintain oil temperature.
- Drain donuts: Use a slotted spoon to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
- Make the maple glaze: In a medium bowl, whisk together powdered sugar, maple syrup, milk (or cream), vanilla extract, and a pinch of salt until smooth and shiny.
- Glaze the donuts: While donuts are still warm, dip each donut into the maple glaze, allowing excess to drip off. Place back on the wire rack to set.
- Add toppings: Optionally sprinkle chopped toasted pecans and flaky sea salt on top of the glazed donuts before the glaze sets for added texture and flavor.
Notes
- Ensure the liquids are warm, not hot, to prevent killing the yeast.
- If you don’t have a donut cutter, use two round cutters of different sizes.
- Monitor oil temperature closely for even frying; a thermometer is recommended.
- Maple glaze can be stored in an airtight container for up to 3 days.
- Donuts are best enjoyed fresh but can be kept for a day or two in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
