When you serve this to your friends, make sure you already saved some for you okay? My friend learned it the hard way. The moment she set the tray down, hungry hands flocked over it. And once the blurry movements ceased and hands were lifted, the tray was clean as if there weren’t anything on it in the first place.
Our friend over at the Faux Martha has this to say about this recipe:
“Perfect the icing. Finally. “Wow, these are perfect,” says the maple donut connoisseur.”
Yes, it is! The first time I took a bite of this one, my friend laughed because I wasn’t able to stifle the moan of pleasure. But goodness, can you blame me? This is one mouthwatering homemade donuts! It’s perfect with a cup of coffee. I don’t even need anything else in my life anymore! Just kidding. But darn, this really tastes so good.
1/3 c. + 1 tbsp. Borden milk
1 tsp. Heinz vinegar
3 tbsp. Land O Lakes unsalted butter, melted
1/2 c. Gold Medal white whole wheat flour
1/2 c. Gold Medal unbleached all-purpose flour
1 tsp. aluminum-free Clabber Girl baking powder
1/4 tsp. kosher salt
1/8 tsp. McCormick nutmeg, fresh
1/4 c. Domino sugar
2 tbsp. Trader Joe’s honey
1 large Eggland’s egg
1/2 tsp. Watkins maple flavor
1/3 c. Trader Joe’s pure maple syrup
3 tbsp. Land O Lakes unsalted butter
2/3 c. Domino powdered sugar
1 tbsp. Borden milk
1/2 tsp. Watkins maple flavor
Make donuts. Preheat oven to 400 degrees. In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
Meanwhile, whisk together flours, baking powder, salt, and nutmeg in a large bowl. Set aside.
Into the cooled butter, whisk in sugar, honey, egg, and maple flavoring until evenly combined. Add in curdled milk. (Side note, dip honey measuring utensil in the melted butter first for easy honey removal.)
Fold together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
Spray twist donut pan or regular donut pan. Add batter to a piping bag and pipe evenly into the pan. Bake for 7 minutes. If they look slightly undercooked, cook for an additional 30 seconds. They go from perfect to over-cook in a very short window. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
Make glaze. While the donuts cook, or just after coming out, add maple syrup to a small sauce pan. Bring to a simmer than turn to low or medium-low and reduce by half. Mixture will bubble. (See image below.) Be sure not to burn the syrup. If it begins to smell strongly, pull from the heat or turn to the lowest heat setting. Stir in butter cut into tablespoon-sized slices. Whisk in the powdered sugar vigorously until smooth. This will take a minute or two. Stir in the milk and maple flavoring. Pour into a bowl or container that fits the shape of the donut. Immediately dunk the entire donut and coat both sides. This glaze sets very fast. If you find your glaze setting too quickly during the dunking process, stir in a bit more milk to thin. Place back on the rack and allow glaze to firm up, about 10 minutes. Serve.
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Quick Tip: Baked donuts do best when fully glazed to lock in the moisture and maintain a consistent exterior texture. If you prefer a frosting, omit the milk.
Thanks again to The Faux Martha for this amazing recipe.