Double maple doughnuts
4
- Prep Time30 mins
- Total Time45 mins
- Makes14, plus 14 doughnut holes
We partnered with President's Choice to give this iconic Canadian sweet treat a modern makeover.
Ingredients
8 g active dry yeast, (2 tsp)
1/4 cup granulated sugar, divided
1 cup warm milk
2 eggs
1/2 tsp salt
3 1/3 cups all-purpose flour
3 tbsp PC Unsalted Country Churned butter, cubed and softened
vegetable oil, for frying
Glaze
2 1/4 cups icing sugar, sifted
2/3 cup PC 100% Pure maple syrup
2 tbsp 35% cream
1 1/2 cups chopped PC Maple & Bacon Popcorn
Instructions
STIR yeast, 1 tsp sugar and milk in the bowl of a stand mixer. Let stand for 10 min. Beat in eggs, remaining sugar and salt with dough hook on medium for 1 min. Add flour and beat dough until smooth, 5 min. Add butter, mixing for 3 min.
FORM into a ball. Place in an oiled bowl, then cover with plastic wrap and let rise until doubled, about 1 hour.
ROLL out dough on a floured surface to ½-in. thickness. Cut out 14 rounds with a 3-in. cutter, then cut out holes in centre of rounds with a 1-in. cutter. Re-roll scraps once, letting dough rest before cutting. Place doughnuts and doughnut holes on 2 floured baking sheets, 2 in. apart. Let rise, uncovered, for 30 min.
CLIP a deep-fry thermometer to the side of a large pot and heat 1 ½ in. of oil over medium until temp reaches 350F. Fry doughnuts, 2 at a time, flipping halfway, until golden, 2 min. Drain on a rack. Fry doughnut holes, 1 min.
FOR GLAZE: whisk icing sugar, maple syrup and cream until smooth. Dip doughnuts twice in glaze. Place on a rack and sprinkle with popcorn.
Nutrition (per serving)
Calories 239, Protein 4g, Carbohydrates 41g, Fat 7g, Fibre 1g, Sodium 108mg.
Good source of Folate.
