Ingredients
Dough
- 1 cup (8 fl oz / 240 ml) lukewarm water
- ½ cup (4 oz / 115 g) granulated sugar
- ¼ cup (2 oz / 57 g) butter, softened
- 3 large egg yolks
- 1 tablespoon instant yeast
- 1¼ teaspoons salt
- 1 teaspoon vanilla extract
- 3½ cups (17½ oz / 497 g) bread flour
- ½ teaspoon baking powder
- Oil, for frying
Maple Glaze
- 2 cups (8 oz / 230 g) powdered sugar
- ½ cup maple syrup
- 1 tablespoon butter, melted
- ½ teaspoon maple extract
Instructions
- Mix Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm water, granulated sugar, softened butter, egg yolks, instant yeast, salt, and vanilla extract on medium-low speed until evenly combined.
- Add Dry Ingredients: Whisk together bread flour and baking powder in a separate bowl. Gradually add the flour mixture to the yeast mixture, blending until the dough pulls away from the sides of the bowl but remains soft and sticky. Add extra flour, one tablespoon at a time, if necessary.
- Knead the Dough: Continue kneading on medium-low speed for 5 minutes until smooth and elastic. If mixing by hand, knead with a wooden spoon until thick, then switch to hands for 10 minutes total kneading.
- Proof the Dough: Transfer dough to a large oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Donuts: Turn dough out onto a floured surface and roll to a 10×12-inch rectangle. Trim edges if desired, then cut the rectangle in half lengthwise into two 5×12-inch strips. Cut each strip into six bars, making 12 donuts total.
- Second Rise: Place the donut bars on two floured, parchment-lined baking sheets and cover with another baking sheet to prevent drying. Let rise in a warm place for about 1 hour until doubled in size.
- Prepare for Frying: Line a baking sheet with a wire rack and set near the stove. Fill a heavy-bottomed saucepan with 2 inches of oil and heat to 350°F (180°C) using a candy thermometer to maintain temperature.
- Fry the Donuts: Fry each donut bar one at a time for about 1 minute per side until golden brown and cooked through. Transfer to wire rack to drain and cool completely.
- Make the Maple Glaze: In a shallow bowl, whisk powdered sugar, maple syrup, melted butter, and maple extract until smooth and thick.
- Glaze the Donuts: Dip the top half of each cooled donut into the maple glaze, allowing excess to drip off. Return to the wire rack to let the glaze set.
- Serve and Store: Serve the donuts just after the glaze sets for best flavor and texture. Store leftovers in an airtight container at room temperature for up to 1 day.
Notes
- Make sure the water is lukewarm to activate yeast properly but not too hot to kill it.
- If the dough feels too sticky while shaping, lightly flour your hands and work surface but avoid adding too much flour to keep donuts tender.
- Maintain the oil temperature at 350°F for even frying and golden color; too hot will burn the outside, too cool will make donuts greasy.
- Use a candy thermometer for accurate oil temperature monitoring.
- Maple glaze thickens as it cools; dip donuts while glaze is still wet for best coating.
- Consume donuts fresh as texture and glaze quality diminish after a day.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American