Double maple doughnuts
By Chatelaine
Makes
14, plus 14 doughnut holes
* PLUS 1 hour 30 standing time
Photo, Andrew Grinton.
We partnered with President's Choice to give this iconic Canadian sweet treat a modern makeover.
Ingredients
-
8 g
active dry yeast
, (2 tsp)
-
1/4 cup
granulated
sugar
, divided
-
1 cup
warm
milk
-
2
eggs
-
1/2 tsp
salt
-
3 1/3 cups
all-purpose
flour
-
3 tbsp
PC Unsalted Country Churned
butter
, cubed and softened
-
vegetable oil
, for frying
Glaze
-
2 1/4 cups
icing sugar
, sifted
-
2/3 cup
PC 100% Pure
maple syrup
-
2 tbsp
35%
cream
-
1 1/2 cups
chopped PC Maple & Bacon
Popcorn
Instructions
- STIR yeast, 1 tsp sugar and milk in the bowl of a stand mixer. Let stand for 10 min. Beat in eggs, remaining sugar and salt with dough hook on medium for 1 min. Add flour and beat dough until smooth, 5 min. Add butter, mixing for 3 min.
- FORM into a ball. Place in an oiled bowl, then cover with plastic wrap and let rise until doubled, about 1 hour.
- ROLL out dough on a floured surface to ½-in. thickness. Cut out 14 rounds with a 3-in. cutter, then cut out holes in centre of rounds with a 1-in. cutter. Re-roll scraps once, letting dough rest before cutting. Place doughnuts and doughnut holes on 2 floured baking sheets, 2 in. apart. Let rise, uncovered, for 30 min.
- CLIP a deep-fry thermometer to the side of a large pot and heat 1 ½ in. of oil over medium until temp reaches 350F. Fry doughnuts, 2 at a time, flipping halfway, until golden, 2 min. Drain on a rack. Fry doughnut holes, 1 min.
- FOR GLAZE: whisk icing sugar, maple syrup and cream until smooth. Dip doughnuts twice in glaze. Place on a rack and sprinkle with popcorn.
Nutrition (per serving)
- Calories
- 239,
- Protein
- 4 g,
- Carbohydrates
- 41 g,
- Fat
- 7 g,
- Fibre
- 1 g,
- Sodium
- 108 mg.
- Good source of
- Folate
