Let’s talk about doughnuts! Something that I love but it’s totally new to me. Usually I take my time to make a recipe, getting to know well the process before make it for the blog, but this time was an exception. This recipe was so easy to make and it’s so delicious that I didn’t really need to do any change or improvement to it. This is a basic doughnut recipe that you can change to any flavor or topping you want. If you are a baker enthusiast like me this is the only recipe you need to start making baked doughnuts. Since is Autumn, I wanted to choose a traditional flavor and maple syrup was the winner!
The glaze is the key on these doughnuts. It’s thick, it dries fast and has a sweet maple flavor. The ingredients are simple, confectioner’s sugar stirred with maple syrup, a shot of natural maple extract and a splash of milk. Maple is a strong flavor, so taste the glaze while you make it so you don’t pour too much. These doughnuts are just perfect with a cup of pumpkin spice latte. So let’s enjoy this pinch of sugar!!!
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground nutmeg, to taste (I used freshly grated)
- 1/2 tsp salt
- 2 2/3 cups all-purpose flour
- 2 cups confectioner’s sugar
- maple syrup for thinning (use as much you like)
- 1/4 tsp maple extract (or natural flavoring)
- 2 tablespoon of milk or more as need it
- sprinkled pecans (optional)
- Set oven to 350F. Is important that the oven reaches this temperature before placing the doughnuts.
- Melt the butter in a large microwave safe mixing bowl. Beat in the oil, sugar, eggs, buttermilk, and vanilla until everything is well mixed. Note: You can use your electric mixer at this point.
- Sift the dry ingredients and mix it with the liquid ingredient until just blended. Don’t over mix. Note: Use a spatula for this step.
- Spray your doughnut pan with cooking spray.
- Spoon the batter into a large zip lock baggie, and cut off a 1/2 inch tip from one corner. Pipe the batter into the pan, filling the holes about 3/4 of the way full. If you only have one pan, you can bake the rest of the batter the same day or you can put the batter in the refrigerator for no more than two days and later make another batch. Note: You have to clean the pan on every use, do not leave crumbs on the pan.
- Bake for about 15 minutes until risen and cooked through; you can use a toothpick to check. Do not over bake. One side will still be pale, but it’s perfectly done, use this side for the topping .
- Let the doughnuts cool for a couple of minutes before removing them to a cooling rack.
- Make the glaze by slowly adding maple syrup into the confectioner’s sugar to achieve the thickness desired, then add the maple extract and stir well. If is necessary, use a splash of milk to soften the flavor.
- While the doughnuts are still warm, dip them into the glace, on the pale side, then give them a little twist as you raise them up out of the bowl. Set them on the cooling rack to dry.
- Baked doughnuts are best when they’re freshly made, so enjoy them warm with a good cup of coffee!
Recipe adapted from: The view from great island