Neely's Maple Glazed Donuts
- Level: Easy
- Yield: about 24 donuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 291
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 3
- Cholesterol
- 26
- Sodium
- 185
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
Vegetable oil, for frying
3 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon salt
2 large eggs, lightly beaten
1 egg yolk
1/3 cup buttermilk
3/4 cup canned pumpkin puree
3 tablespoons melted salted butter
1/2 teaspoon almond extract
Cinnamon sugar
Maple Syrup Glaze, recipe follows
Maple Syrup Glaze:
3 cups confectioners' sugar
1/4 teaspoon maple extract
1/2 cup milk
Directions
- Preheat oil in a large Dutch oven to 375 degrees F.
- Whisk dry ingredients together in a large bowl.
- Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
- Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.
- Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
- Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.
Maple Syrup Glaze:
- In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.