Old Fashioned Doughnuts With Maple Glaze
When I was growing up my first job as a kid was delivering papers. My route was two blocks over on Jensen Avenue and on the weekends from time to time my mom would load up the heavy Sunday papers in our mini van and drive me on the route. Then we would always drive downtown and get an old fashioned maple glaze and a cinnamon roll.
Whenever a food can bring you back to a memory that has meaning and joy, it’s worth the effort! I wasted many mornings trying to find a good recipe for my nostalgia. I think we finally got it right. I hope you enjoy! – Joe Tafoya
Cooking Notes:
We have been using our own milled flour for the last two years and I have to say there has been a learning curve. Is it worth it? We think so. Conventional flours can often be overly processed, and if you are here, you already know how I feel about store bought flour.
This recipe calls for “Cake Flour” which isn’t exactly the same as bread flour. We used bread flour for our recipe but if you would rather use cake flour, you can make cake flour at home with just two simple ingredients: all-purpose flour and cornstarch (or arrowroot powder). What’s the difference? Cake flour has a lower protein content than all-purpose flour, which gives baked goods a lighter, more tender texture.
Homemade Cake Flour Recipe
Ingredients:
- 1 cup (120g) all-purpose flour
- 2 tablespoons (16g) cornstarch (or arrowroot powder)
Instructions:
- Measure 1 cup of all-purpose flour and remove 2 tablespoons of it.
- Replace the removed flour with 2 tablespoons of cornstarch (or arrowroot powder).
- Sift the mixture at least 2-3 times to evenly distribute the cornstarch and aerate the flour.
Old Fashioned Maple Glazed Doughnuts
Ingredients
Dry Ingredients
- 3 ½ cup Cake Flour Bread Flour
- 1 tsp Salt
- 2 ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Nutmeg
Wet Ingredients
- ½ cup Sugar Organic Cane or Granulated
- ½ cup Brown Sugar
- 2 Eggs Room Temp
- 1 Egg Yolk Only Room Temp
- ¼ cup Melted Butter Salted
- 1 tbsp Vanilla Extract
- ¾ cup Milk Goat, Buttermilk or Whole
Cooking Oil
- 5 cup High Heat Oil Avacado or Grapeseed
Maple Glaze
- 1½ cup Powdered Sugar
- 6 tbsp Melted & Browned Butter Salted
- 2 tbsp Milk Goat, Buttermilk or Whole
- 1 pinch Salt
- 1 tsp Vanilla Extract
- ⅓ cup Maple Syrup
Instructions
Preparing the Dough
- In a medium mixing bowl, add dry ingredients: flour, baking powder, baking soda, nutmeg and salt.
- In a separate large mixing bowl, add wet ingredients: Sugar, brown sugar, eggs, egg yolk, melted butter vanilla extract and whisk together. Then Whisk in the milk.
- Add the dry ingredients to the wet and use a silicone spatula/scraper to fold the ingredients together until fully mixed. Cover the bowl and put in refrigerator for 30 mins to 1hr
While You are Cooling Down the Dough
- Prepare a clean dry surface by spreading a thin layer of flour on a 12 x 12 section.
- Prepare a drying rack or plate with paper towels to place the bars as they come out of the oil.
Preparing the Glaze
- While your dough is cooling you can also make the glaze. In a medium size bowl, add the "Maple Glaze Ingredients" and mix together. The glaze should not be too thick that it sticks to the spatula but not too runny that it falls of completely.
Shaping the Doughnuts
- Once the mixture is done cooling pull it out and use spatula to lay it on the prepared surface. Put plenty of flour on your hands and start folding the dough until the consistency is even. Don't be afraid to add a little more flour.
- Once you have good consistency, roll it out into a rectangle about 1/2 inch thick. Use a scraper or a knife to cut the rectangle in half long ways and then cut 8 rectangles out of the top and bottom.
- Take your knife and score the middle of the rectangles. Don't go all the way deep and don't go all the way to the edge. It's ok if your rectangles aren't very big at this point, they will grow in the oil.
Frying The Bars
- In a frying pan, (or pot), add high heat oil until you have 2-3 inches of oil and increase temp to 360℉ – 370℉ and slowly add bars. After 1 minute flip to the other side and repeat. They should be floating.
- Once golden remove and place bars with scored side face up on paper towels. NOTE: make sure to keep track of the temp after each batch comes out of the oil.
Glazing the Bars
- After the bars cool down dip them in the glaze or pour the glaze on the scored side.
- ENJOY!
