Maple Glaze For Doughnuts Food
NEELY'S MAPLE GLAZED DONUTS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield about 24 donuts
Number Of Ingredients 20
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.
MAPLE GLAZE FOR DOUGHNUTS
Cider doughnuts are a tradition in Vermont, but here in Texas, we love maple flavors, too. Our glaze of choice features delicious maple syrup. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk all ingredients until smooth.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
MAPLE-GLAZED SOUR CREAM DOUGHNUTS WITH SUGARED-WALNUT STREUSEL
Categories Milk/Cream Mixer Breakfast Brunch Dessert Bake Fry Cinnamon Sour Cream Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24 doughnuts and 24 doughnut holes
Number Of Ingredients 22
Steps:
- For streusel:
- Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl.
- For doughnuts:
- Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.
- For glaze:
- Combine powdered sugar and maple extract in medium bowl. Add 4 tablespoons cream; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.
- Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.
- Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
- Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.
- Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.
APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE
In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes.
Provided by Tonkcats
Categories Breads
Time 32m
Yield 10 mini-bundt doughnuts
Number Of Ingredients 15
Steps:
- To make Doughnuts: Preheat oven to 375 degrees F.
- Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
- Sprinkle with sugar, shaking out excess.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
- In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
- Add dry ingredients and stir just until moistened.
- Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
- Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
- Loosen edges and turn the cakes out onto a rack to cool.
- Clean the mini-Bundt pan, then re-coat it with oil and sugar.
- Repeat with the remaining batter.
- To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
- Gradually whisk in enough maple syrup to make a coating consistency.
- Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
Nutrition Facts : Calories 416.6, Fat 4.9, SaturatedFat 0.8, Cholesterol 18.8, Sodium 386.3, Carbohydrate 90.9, Fiber 1.2, Sugar 66.4, Protein 3.8
BOURBON MAPLE DOUGHNUT GLAZE
Make and share this Bourbon Maple Doughnut Glaze recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 6
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.
Nutrition Facts : Calories 12949.3, Fat 0.1, Sodium 857.9, Carbohydrate 3283.9, Sugar 3212.2, Protein 0.1
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Cider doughnuts are a tradition in Vermont, but here in Texas, we love maple flavors, too. Our glaze of choice features delicious maple syrup. —Barbara Elliott, Tyler, Texas. Provided by Taste of Home. Categories Desserts. Total Time 5 minutes. Prep Time 5 minutes. Cook Time 0 minutes. Yield 1 cup. Number Of Ingredients 4
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