It was National Donut Day recently and god knows I really wanted to get my donut on but I had already had my day off so there was no time to make anything! Maybe one day I’ll have one of those schedules where I can blog as much as I like!
So basically I’ve thought about donuts for a solid week. I brought back some Grade B maple syrup from America in May and my husband has been egging me on to use it for a long while now. So these are some transatlantic fancy pants donuts.
For the donut dough
- 3 tbsp coconut oil
- 170ml unsweetened almond milk
- 1/2 tsp salt
- 3 tbsp caster sugar
- 2 vanilla bean pods, split and seeds scraped out
- 340g self raising flour
- 2¼ tsp dried active yeast
- Vegetable oil or neutral tasting oil to fry
For the maple glaze
- 1/4 cup Grade B Maple syrup
- 3/4 cup icing sugar
- 1 tbsp almond milk
- In a saucepan over a low heat melt the coconut oil and add the sugar, salt, scraped vanilla beans and almond milk. Set aside to cool slightly.
- In a bowl add the flour and yeast. Pour in the slightly cooled coconut oil mixture. Using your hands, mix into a shaggy dough.
- Tip the dough onto a floured surface and knead for 5 to 10 minutes until smooth and glossy.
- Clean the bowl then return the dough to the bowl and cover with a damp tea towel. Leave to rise until doubled in size, about 1 hour.
- After the dough has risen, punch it down using your finger tips then roll out to about 2cm thick.
- Using a 4cm round cutter, cut out circle shapes until all the dough is used up. Using a smaller cutter cut holes into the middle of each donut.
- Place the donuts and donut holes on a baking sheet, put the baking sheet into a plastic bag and then leave to rise for another hour.
- Whilst the dough is rising prepare the maple glaze. Mix the maple syrup and the icing sugar together, adding almond milk to thin. Set aside.
- Once the dough is risen, add the oil to a large saucepan or dutch oven and heat it to 160c.
- Drop the donuts into the oil one at a time, don’t crowd them. Fry for 3-4 minutes each side until golden brown.
- Scoop the donuts out of the oil onto a wire rack to drain. Once all the donuts are fried, turn them upside down and dip them into the glaze. Leave to dry for about 2 minutes and then dip once more into the glaze.