Put your kitchen skills to the test by whipping up this recipe for golden Doughnuts with a Maple Cream filling

1 cup milk
2 cinnamon sticks
2 teaspoons dry active yeast
55g sugar
2 eggs, at room temperature
400g all-purpose flour
115g whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cardamom
55g unsalted butter, at room temperature
2-3 litres vegetable oil
115g powdered sugar
1½ tablespoon milk
½ teaspoon vanilla
½ teaspoon cinnamon

Maple Cream:
1 litre milk
1 vanilla bean
55g cornstarch
200g sugar
½ teaspoon salt
3 eggs
55g butter
½ cup maple syrup

How to
Maple Cream:
Pour the milk into a heavy bottomed pot. Split the vanilla bean in half and scrape the seeds into the milk. Add the pod to the pot as well. Bring the milk to a boil.

In the meantime, mix the cornstarch, sugar, salt, and eggs together.

Once the milk has reached a boil, slowly pour one third of the milk into the egg mixture, whisking constantly. Pour the tempered milk and egg mixture back into the pot with the remaining milk.

Cook the mixture over medium heat, stirring constantly, until the mixture comes to a boil. Boil for a few seconds before removing from the heat.

Add the butter and maple syrup and stir in.

Set aside to cool.

Pour the milk into a heavy-bottomed pot. Add the two cinnamon sticks. Bring the milk to the scalding point, or at least above 140F/60C. Remove the cinnamon sticks and set the scaled milk aside to cool to 110F/45C.

Once the milk has reached 110F/45C, dissolve the yeast in the milk, in the bowl of a stand mixer. Stir until the yeast is completely dissolved. Add the sugar and eggs and mix until evenly distributed.

Add the flours, salt, cinnamon, nutmeg, cardamom, and butter. Mix until a dough forms. Using the kneading attachment, knead on medium-low speed for 7 to 10 minutes, or until the dough is smooth, elastic, and slightly tacky.

Place the dough in a lightly oiled or buttered proofing container, and place in a warm spot to rise. Let the dough rise until at least doubled in volume, about 2 hours.

Punch the dough down to deflate it. Gently knead the dough by hand for a few seconds and place the dough on a lightly floured surface, covered with a lightly floured tea towel. Let the dough rest 20 minutes.

On a lightly floured surface, roll the dough out into a large rectangle about 1.5cm tall. Using a round cookie cutter, cut out disks. Place the disks on a lightly flowered tea towel, and cover with a lightly flowered tea towel. Let the dough rise until about 1½ times in volume, about 30 minutes to 1 hour.

In the meantime, heat the oil to 375F/190C in a very large pot, making sure there is enough room in the pot for the oil to rise.

In batches, fry a few dough disks at a time, about 2 to 3 minutes on each side until that side turns golden brown. Remove to paper towels or newspaper to let the oil drain.

In the meantime, mix together the powdered sugar, milk, vanilla, and cinnamon to make a glaze. Prepare the maple cream filling according to the instructions.

Once dry and cool, fill each doughnut with the maple cream filling (recipe above).

After filling, dip each doughnut in glaze and serve.

This recipe is provided by Chasing Delicious Food Blog

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