Neely's Maple Glazed Donuts
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3.75 cups
All-Purpose Flour3 cups
Sugar (confectioners')1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 tsp
Salt2 large
Egg (lightly beaten)1
Egg Yolk1 cup
Buttermilk3 cup
Pumpkin Puree (canned)3 tbsps
Salted Butter (melted)1 tsp
Almond Extract1 tsp
Maple Extract1 cup
MilkDirections:
1
Watch how to make this recipe
2
Preheat oil in a large Dutch oven to 375 degrees F
3
Whisk dry ingredients together in a large bowl
4
Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth
5
Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon
6
The dough will be very sticky
7
Dust your countertop and hands with flour
8
Using your hands pat out dough to 1/2-inch thickness
9
Dip a 3-inch round cutter in flour and cut out donuts
10
Cut out center of donuts with 3/4-inch cutter
11
Gather scraps and re-roll
12
Continue cutting out donuts
13
Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side
14
Drain on wire rack over sheet tray to cool
15
Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze
16
Also, a butter knife can be used to spread on the glaze
17
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well
18
Add additional milk, if needed, to reach desired consistency
19
Drizzle over donuts