![]() You will need real maple syrup (generally speaking, the darker the color, the stronger the maple flavor). It’s important to follow my proportions exactly in order to get your glaze to set properly. Easy Maple Icing with Real Maple Syrup – the Perfect Donut Glaze Start with a tester and adjust accordingly (See detailed recipe instructions below). Please watch the video in this post to see exactly how to use a ball of dough as a temperature “tester.” As a chef, this is my #1 tip for frying anything. Technique Tip: Contrary to popular belief, you don’t need a thermometer to deep-fry successfully. Why Deep-Fry in a Dutch Oven:Īs I talk about in Easy Dutch Oven Cooking, a Dutch oven is such an ideal vessel for deep-frying because you need less oil than you would with a deep-fryer (a totally unnecessary piece of equipment) and it maintains a constant temperature, making it a safe choice for home cooks and professionals, alike. ![]() Medium heat is generally best for deep-frying. This gives the donuts time to get a second rise which helps them puff up just a bit more and gives them a more professional look. Once the dough is cut, start warming the oil. I love this long john shape because you don’t need any circular donut cut-outs and there’s no wasted dough. Use a pastry dough cutter or pizza wheel and cut into rectangles ( see above). Bare in mind, these donuts nearly double in volume as they cook. Just be sure to spread the dough into a rectangle as evenly as possible about an inch or so thickness ( see above). You can flatten the dough easily with your palms or use a rolling pin. I like to transfer it onto a lightly floured cutting board for this next part. Once doubled in size, you can easily handle the dough. Let the dough mixture rise in a warm place until doubled in size (see before and after photos above and below–1 hour of rise time ought to do the trick). Do not knead the dough, simply gather into a ball and cover with a towel or cling wrap. You may need to grab hold of the bowl firmly as you turn it with a wooden spoon toward the end. ![]() Next, add the flour, stirring between each cup to gradually form a sticky, yet firm dough. In the unlikely event, your yeast shows no sign of change, you can assume the yeast is dead and must be replaced.Īfter the yeast is activated, you can add the melted, cooled butter, eggs, and salt. This is a sign that your yeast is no longer dormant and will help your dough rise. Between 5 and 20 minutes, you’ll see some tiny bubbles forming. Yeast Tip: Since the fat in milk slows down the yeast activity you are trying to encourage, it’s important to give them a head start with a little sugar and warmth. Meanwhile, place a stick of butter back in the warm pot (off the heat) and allow it to melt fully. Transfer the warmed milk to a large bowl and add the yeast and granulated sugar. In a small pot, heat the milk until warm but not hot, about skin temperature. You can mix everything by hand or in a stand mixer. I really like this one from Javy (affiliate link gets you 20% off) How to Make Maple Bar Doughnuts PPS: You can spike your maple glaze with coffee extract, too. I totally blazed through my bag in a week, but hypothetically, it’s possible to pace yourself. Easy to store, so you don’t over-eat: It may come as a surprise, but you can actually freeze these donuts! To reheat, simply microwave (instructions below). ![]() If you like a stronger maple presence, you should opt for the recommended maple extract. Plus, the icing gets a dose of real maple syrup, which cuts down on powdered sugar and gives enough maple flavor on its own.
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