Maple Glazed Donuts with Fresh Milled Flour
Soft, pillowy homemade donuts made with fresh-milled hard white wheat, fried golden and dipped in a sweet maple glaze. Best enjoyed while still warm.
Ingredients
- 1 cup whole milk warmed
- 1/3 cup maple syrup
- 1 tbsp yeast*
- 2 eggs
- 1 tsp salt
- 500 grams hard white wheat flour* freshly milled
- 2 tsp vanilla extract
- 6 tbsp butter melted
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 to 2 quarts olive oil or avocado oil* for frying
Maple Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup maple syrup
- 4 tbsp salted butter melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Warm the milk until comfortably warm to the touch, not hot. Add the warm milk, yeast, and maple syrup to a stand mixer bowl. If using active dry yeast, let sit about 5 minutes until foamy.
- Add the eggs, salt, vanilla, cinnamon, nutmeg, and melted butter. Mix to combine.
- Gradually add the freshly milled flour, mixing just until incorporated. Turn off the mixer and let the dough rest briefly so the flour can hydrate.
- Knead with the dough hook about 15 minutes, until smooth and elastic.
- Transfer to a lightly oiled bowl, cover, and let rise in a warm place until puffy and doubled, about 45 minutes to 1 hour.
- Roll out to 1/2 inch thick on a lightly floured surface. Cut with a 3-inch donut cutter, reserving centers for donut holes. (No donut cutter? Use a 3-inch biscuit cutter and the tip of an upside-down piping tip for the hole.) Gather and reroll scraps.
- Heat the oil to 375°F or 190°C in a heavy-bottomed pan, using a thermometer. Keep at or below 375°F or 190°C, do not let it approach 400°F or 204°C
- Fry about 1 minute per side until golden and cooked through. Lift out with a spider skimmer onto a cooling rack set over a baking sheet. Fry the donut holes too, with a shorter cook time.
- Whisk the melted salted butter, maple syrup, vanilla, salt, and powdered sugar until smooth. Add a little more powdered sugar if needed for a thick, coatable glaze.
- While the donuts are still warm, dip in the glaze to coat. Return to the rack and let the glaze set before serving.
Video
Notes
Oil: The amount of oil depends on your pan size. You want the oil to fill about 1/3 of the pan. After the oil cools, filter it. Place a paper towel on top of a strainer and funnel the oil into a glass mason jar. You can reserve this as frying oil and keep it in a dark, cool place in your pantry.
Yeast: You can also use instant yeast, but it may rise slightly faster.
Flour: You can also use all-purpose flour. Follow the same recipe, and add a little more if the dough is too sticky and hard to work with.
