Neelys maple glazed doughnuts

3

Ingredients

  • For the doughnuts:

  • Vegetable oil, for frying
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • 245g sugar
  • 470g plain flour
  • 2 large eggs, lightly beaten
  • 1 egg yolk
  • 80ml buttermilk
  • 60g pumpkin puree
  • 3 tbsp melted salted butter
  • 1/2 tsp almond essence
  • Cinnamon sugar, for dusting

  • For the maple syrup glaze:

  • 330g icing sugar
  • 1/4 tsp maple essence
  • 120ml milk

Use imperial measurements

Method

How to make Neelys maple glazed doughnuts

1) Preheat the oil in a large Dutch oven to 190C. Whisk the dry ingredients together in a large bowl.

2) Whisk the eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.

3) Dust your worktop and hands with flour. Using your hands pat out the dough to 1cm thickness. Dip a 7.5cm round cutter in flour and cut out the doughnuts. Cut out the centre of each doughnut with a 1.5cm cutter. Gather scraps and re-roll. Continue cutting out doughnuts.

4) Fry the doughnuts in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on a wire rack over a sheet tray to cool.

5) Once cool, dust with cinnamon sugar, if desired, or dip the tops of the doughnuts into the maple syrup glaze. Alternatively, a butter knife can be used to spread on the glaze.

For the maple syrup glaze:
1) In a small bowl, combine the icing sugar, maple extract and milk. Stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over the doughnuts.

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