Bourbon Maple Doughnut Glaze Food

MAPLE GLAZE FOR DOUGHNUTS

Steps:

• In a small bowl, whisk all ingredients until smooth.

BROWN BUTTER AND BOURBON MAPLE-GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 375 degrees F. Spray a 12-cup doughnut pan with nonstick spray.
• Put the butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown, about 6 minutes. Transfer the brown butter to a measuring cup and set aside.
• Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a large bowl, whisk together the sugar and eggs until smooth; then whisk in the buttermilk and vanilla until combined. Add the flour mixture and half of the brown butter (1/4 cup) to the egg mixture; mix until just combined -- DO NOT OVERMIX.
• Transfer the batter to a pastry bag and fill the doughnut pan about three-quarters full. Bake the doughnuts until light golden brown and just baked through, about 8 minutes; (They will be darker on the bottom, where the batter cooks against the pan, than on the top.) Set the pan on a baking rack and let cool for 10 minutes. Remove the doughnuts from the pan and place them directly on the baking rack. Set the rack over some parchment or foil before glazing.
• For the glaze: Bring the maple syrup and the remaining half of the brown butter (1/4 cup) to a simmer in a small saucepan over medium heat. Add the bourbon, cook for 1 minute, and then remove from the heat and whisk in the confectioners' sugar until smooth and slightly thick. Transfer the glaze to a shallow medium bowl and leave to thicken slightly. Drizzle the glaze over the doughnuts, sprinkle the pecans on top, and serve.

MINI MAPLE-GLAZED DOUGHNUTS WITH COCONUT "BACON"

Steps:

• For the coconut "bacon": Preheat the oven to 350 degrees F.
• Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The "bacon" will crisp up as it cools.
• For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside.
• Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
• Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers.
• Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
• Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut "bacon" before serving.

NEELY'S MAPLE GLAZED DONUTS

Steps:

• Preheat oil in a large Dutch oven to 375 degrees F.
• Whisk dry ingredients together in a large bowl.
• Whisk 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.
• Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.
• Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
• Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.
• In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

BOURBON MAPLE DOUGHNUT GLAZE

Steps:

• In a heat-proof bowl, scale-out all of the liquids and heat up in a double boiler on the stove.
• Meanwhile, scale-out the confectioner's sugar into a small mixer bowl.
• Add the heated liquids to confectioner's sugar.
• Mix on low until ingredients are incorporated.
• Stop the mixer and scrape the bowl with a rubber spatula.
• Mix on high until smooth.
• Place in a clean container. Use immediately or keep in an airtight container for up to 2 weeks.