These donuts are amazing. The dough has great flavor and couldn’t be easier to work with--you just mix and flatten everything by hand! A subtle maple flavor can be detected, but if you want a classic maple bar, consider adding a few drops of maple extract or go for coffee concentrate, depending on your mood.
Prep Time1 hourhr15 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: donuts
Servings: 16donuts
Calories: 1046kcal
Author: Chef Sara Furcini
Cost: $7
Equipment
dutch oven
Ingredients
For the Dough:
1 ¼cupswhole milk
2 ¼teaspoons(one packet) active dry yeast
¼cupgranulated sugar
8tablespoons(1-stick) unsalted butter, melted and cooled
2largeeggs
1teaspoonsea salt
4 ¼cupsall-purpose flourplus more for rolling out the dough
1 ½quartsCanola oilfor frying
For the Glaze:
2tablespoonsunsalted buttermelted
⅓cuppure maple syrup
1cupsifted confectioners sugar
¼teaspoonmaple extractoptional, but recommended*
1pinchsea saltto taste
Instructions
Prepare the yeast mixture. In a small pot, heat the milk until warm but not hot, about skin temperature. Transfer milk to a large bowl and add the yeast and granulated sugar. Stir gently and set aside. Place a stick of butter in the warm pot (off the heat) and allow to melt fully.
Make the dough and allow to rise. Between 5 and 15 minutes, depending on the age of the yeast, you will see tiny bubbles or even clumps -- a sign that your yeast is now ready. Add the melted, cooled butter, eggs, and salt. Stir until incorporated. Add the flour, stirring between each cup to gradually form a sticky, yet firm dough. You may need to grab hold of the bowl firmly as you turn it with a wooden spoon toward the end. Do not knead the dough, simply gather into a ball and cover with a towel or cling wrap. Let rise in a warm place until doubled in size, about 1 hour.
Flatten and cut dough. Turn the dough out onto a lightly floured surface and using your palms flatten into a smooth rectangle about ½-inch thick. Use a dough cutter (a pizza wheel works, too) to cut into one-and-a-half-inch rows by four-inch columns. Meanwhile, slowly bring the oil to temperature in a Dutch oven over medium heat (or medium-high heat depending on the strength of your burner).
Set up a fry station and test the oil. Break off a piece of dough and roll into a ball. Gently drop into the hot oil and watch for bubbles to form around the dough; it will float and turn golden brown when ready. To fry long johns, add up to 3 at a time, using a spider to flip to the other side when golden brown. Strain with the spider and transfer to a paper towel or holding rack until cool enough to handle.
Dip in glaze. In a medium bowl, combine the melted butter, maple syrup, confectioners sugar, maple extract (if using), and a pinch of salt. Stir until smooth. Dip the warm, fried donuts into the icing mixture and set on a serving tray. Allow the icing to form a crystallized smooth layer. Best enjoyed fresh. See notes for storage.
Video
Notes
Recipe Notes:Flavor alternatives: Try adding up to ½ teaspoon coffee concentrate (such as Javy: Follow my affiliate link for 20% off)Best way to store: Freeze in a sealed bag after icing sets for up to 2 months and defrost on a paper towel by microwaving just until warm (10 second intervals to avoid overheating).Milk: Whole milk is ideal, but you can use half and half or 2% milk, instead.All-purpose flour: I don't recommend altering the flour in this recipe. When measuring, be sure to spoon the flour into the cup and level with a knife. Salt: You may use sea salt or Kosher salt in this recipe 1:1. If doubling the recipe, do not double the salt.Eggs: Most eggs sold in the US are large eggs. Generally, 1 large egg equals 1/4 cup of liquid.Canola oil: Not a fan of Canola? I get it. You need a high-heat oil. Refined coconut oil is fantastic, but pricey. Feel free to substitute as it has no taste.Maple Extract: Sold in the baking section of the grocery store. It's not essential but will definitely give a more bold maple flavor than just using maple syrup. Your choice.Maple syrup: Most maple syrup is amber. If you can find dark amber, this is my favorite maple syrup because it has the strongest maple flavor.Sifting Confectioners Sugar: I use a sieve and a whisk for this step. This prevents clumps from getting into your glaze mixture.This recipe was modified from the New York Times yeasted donut recipe.