Ingredients with Measurements:
- 2 1/4 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
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the syrup glaze:
- 1/2 cup maple syrup
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Deep-fry thermometer
- Doughnut cutter or 3-inch round cookie cutter and 1-inch round cookie cutter
Step-by-step instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Turn the dough out onto a lightly floured surface and knead gently until it comes together into a smooth ball.
5. Roll the dough out to a 1/2-inch thickness and cut out doughnuts using a doughnut cutter or 3-inch round cookie cutter and 1-inch round cookie cutter for the centers.
6. Heat 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F.
7. Fry the doughnuts in batches, turning occasionally, until golden brown and cooked through, about 2-3 minutes per side.
8. Remove the doughnuts from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to cool.
9. To make the syrup glaze, combine the maple syrup, butter, brown sugar, heavy cream, vanilla extract, and salt in a small saucepan over medium heat.
10. Cook, stirring occasionally, until the mixture comes to a boil and the sugar has dissolved.
11. Reduce the heat to low and simmer for 5-7 minutes, until the glaze has thickened slightly.
12. Dip the cooled doughnuts into the warm syrup glaze, turning to coat them evenly.
13. Place the glazed doughnuts back on the wire rack to set for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes 12 doughnuts
Nutritional information:
- Calories: 320 per doughnut
- Fat: 15g
- Carbohydrates: 42g
- Protein: 4g
Substitutions for ingredients:
- You can use whole milk or 2% milk instead of buttermilk.
- You can use vegetable shortening or coconut oil instead of unsalted butter.
Variations:
- Add 1/2 cup of chocolate chips or chopped nuts to the doughnut batter.
- Use different flavored syrups for the glaze, such as chocolate, caramel, or raspberry.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the doughnuts to ensure they cook evenly and don't absorb too much oil.
- Don't overwork the dough when kneading it, or the doughnuts will be tough.
- To prevent the glaze from becoming too thick, keep it warm over low heat while dipping the doughnuts.
Storage instructions:
- Store the glazed doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the doughnuts, place them on a baking sheet and warm them in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Serve the doughnuts on a platter or cake stand.
- Dust the doughnuts with powdered sugar before serving.
Garnishes:
- Top the doughnuts with chopped nuts, sprinkles, or a drizzle of melted chocolate.
Pairings:
- Serve the doughnuts with a cup of coffee or hot chocolate.
Suggested side dishes:
- Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the doughnuts are too tough, you may have overworked the dough or fried them for too long.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the doughnuts are cooked through before serving.
Food history:
- Doughnuts have been around for centuries and are believed to have originated in Europe.
- The first doughnut machine was invented in 1920 by Adolph Levitt.
Flavor profiles:
- The doughnuts are sweet and slightly spicy from the cinnamon and nutmeg.
- The syrup glaze is rich and buttery with a hint of maple.
Serving suggestions:
- Serve the doughnuts for breakfast or as a dessert.
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