Just in time for fall.
What’s your thoughts on donuts? Do you like baked or fried? Regular size or mini? Are you a Kripsy Kreme kind of person or Dunkin Donuts? Or maybe you have a favorite local brand to enjoy. Donuts have been one of favorite things to eat and my all time favorite is just a plain glazed donut that is light and airy on the inside with the right amount of sugary glaze. So you may have noticed that this isn’t one of those! Today I’m branching out with this spiced donut with the best maple glaze. In fact, I think the glaze is the best part. It’s all about that bass glaze… 🙂
I almost didn’t share this recipe, not because it didn’t taste good but look at it – it’s a beige donut with beige glaze – pretty hard to photograph which is why I added some fall-ish sprinkles to jazz it up a bit. My first pictures without them was like trying to find Waldo. Where’s the donut – oh look there it is! But where it lacks in color, it makes up for it on taste…. and can we talk about the glaze again pretty please, because I really want to. Once I had a bite, I was hooked. I was thinking too of other ways to use it – maybe cinnamon rolls or cookies or licking straight out of pan 🙂
- 1 (1/4 oz) package active yeast
- 1/4 warm cup water (105 to 115 degrees)
- 1 1/4 cup warm half and half (105 to 115 degrees)
- 1 teaspoon vanilla
- 1/2 cup soft butter
- 1 egg
- 5 cups flour
- 1 cup light brown sugar tightly packed
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon salt
- 1/4 cup butter
- 1/4 cup maple syrup (I used real)
- 2 tablespoons heavy cream
- 1 teaspoon maple extract
- 1 3/4 cup powdered sugar
- Dissolve yeast in the 1/4 cup water in a small bowl. Let stand until foamy – 5 minutes
- Using a stand mixer with the paddle attachment, beat the yeast mixture, half-n-half, vanilla, butter, egg and 3 1/2 cups flour, brown sugar, pumpkin pie spice and salt on low speed until combined – don’t worry if pieces of butter remain.
- Turn off mixer and switch to the dough hook and then gradually add in remaining flour until a dough forms and pulls away from side of bowl.
- Place dough on a floured surface and knead until dough forms a smooth ball (8-10 times)
- Place dough in a large bowl and spray with cooking spray. Cover with a towel and let rise until doubled in size (about 75 minutes)
- Line 2 baking sheets with parchment paper
- Punch dough down then roll to 1/2″ thick on a floured surface. Use a doughnut cutter and place on sheet about 2″ apart. Cover and let rise again for 40 minutes.
- Preheat oven to 375, uncover donuts and bake for about 10 minutes until light brown.
- To make glaze: in a small saucepan melt the butter then add the maple syrup, cream and extract. Whisk in enough powdered sugar until the desired consistency. Place top of donut in glaze, let excess drip off, then place on a wire rack. Let dry completely.
And since I like to be honest, I did have a bit of trouble making these. I rolled out the dough and by the time I got them to the cookie sheet, they lost their shape. So I decided to roll on the parchment paper on the sheets and had better luck. Some of my first donuts looked pretty strange and therefore aren’t here on the main show!
Another donut recipe you might enjoy:
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