Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup confectioners' sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Special equipment needed:
- Doughnut pan
- Piping bag or zip-top bag
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a doughnut pan with non-stick cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into a piping bag or zip-top bag and snip off the end. Pipe the batter into the prepared doughnut pan, filling each mold about 2/3 full.
6. Bake for 12-15 minutes, or until the doughnuts are lightly golden and a toothpick inserted into the center comes out clean.
7. While the doughnuts are baking, make the glaze. In a small bowl, whisk together the confectioners' sugar, maple syrup, vanilla extract, and 1 tablespoon of milk. Add more milk as needed to achieve a smooth, pourable consistency.
8. Once the doughnuts are done, remove them from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Dip each doughnut into the glaze, letting any excess drip off. Place the glazed doughnuts back on the wire rack to set.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes 12 doughnuts.
Nutritional information:
Calories per serving: 220
Fat: 4g
Carbohydrates: 43g
Protein: 4g
Sodium: 220mg
Sugar: 27g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- If you don't have pure maple syrup, you can use pancake syrup or honey instead.
Variations:
- Add chopped nuts or bacon bits to the batter for a crunchy texture.
- Use different glazes, such as chocolate or vanilla.
- Add a pinch of cayenne pepper to the batter for a spicy kick.
Tips and tricks:
- Be careful not to overfill the doughnut molds, or the batter will spill over the edges.
- To make the glaze thicker, add more confectioners' sugar. To make it thinner, add more milk.
- If you don't have a piping bag, you can use a spoon to fill the doughnut molds.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F oven for 5-7 minutes.
Presentation ideas:
Arrange the glazed doughnuts on a platter and sprinkle with chopped nuts or cinnamon sugar.
Garnishes:
Chopped nuts, bacon bits, cinnamon sugar.
Pairings:
Coffee, hot chocolate, milk.
Suggested side dishes:
Fresh fruit, yogurt.
Troubleshooting advice:
- If the doughnuts are too dry, try adding a little more buttermilk to the batter.
- If the glaze is too thick, add more milk. If it's too thin, add more confectioners' sugar.
Food safety advice:
- Make sure to cook the doughnuts thoroughly to avoid any risk of foodborne illness.
- Store the doughnuts in an airtight container to prevent contamination.
Food history:
Doughnuts have been a popular treat in America since the 1800s. They were originally made by Dutch settlers, who called them "oily cakes." The first doughnut machine was invented in 1920, making it easier to mass-produce the tasty treats.
Flavor profiles:
Sweet, maple, cinnamon, nutmeg.
Serving suggestions:
Serve the doughnuts for breakfast or as a dessert.
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