(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Maple Glazed Doughnuts or Beignets
These big puffy, lightly sweet treats have a New Orleans spin. They are oh-so-good warm doughnut squares, topped with a thick and luscious maple glaze are irresistible. They are perfect Shrove Tuesday doughnuts or serve them for Mardi Gras festivities. These are great also simply dusted with confectioners' sugar and better yet, served with coffee from our friends at Phil and Sebastian.
1 tablespoon instant yeast
1/4 cup warm water
1/2 cup evaporated milk or light cream
1/2 cup warm water
3/4 cup sugar
1/4 cup oil or melted unsalted butter
4 cups all-purpose flour, approximately
Canola oil for frying
1 cup confectioners' sugar
1/4 cup pure maple syrup
1/2 teaspoons pure maple extract (add only if stronger maple flavor desired)
Water, if required
In a large mixer bowl, blend the yeast and water and let stand a minute.Meanwhile, in a smaller bowl, blend the egg, milk, water, sugar and oil. Stir in 2 cups of the flour into the yeast mixture, then add the egg mixture and mix a bit. Then add more flour (but not all) to make a soft dough. Once a soft dough forms, knead gently 5 minutes, adding in very little flour so dough can be handled but is not too bouncy or touch. Place the dough in a greased bowl and cover with a damp cloth. Let rise until double in size (about 1-1/2 hours). If you prefer, you can refrigerate the dough overnight. (It will rise slowly and have to warm up the next day before you use it.
Roll the dough out into a large square (between 1/4 and 1/2 inch thick). Cut into squares about 2 inches by 4 inches.
In a large wok or fryer, heat oil (pot should be two-thirds full with oil) to 375 F. Lower squares gently into oil. Fry a few at a time, browning evenly on each side (turning squares only once). Drain on paper towels. Spread with maple glaze. Serve. Makes about 1-1/2 dozen squares.
You can also dust these with confectioners' sugar.
For the Maple Glaze, mix all ingredients in a medium bowl to form a loose glaze. Add some water if glaze needs to be looser. Dip doughnut square top surface into glaze or use a metal spatula to spread glaze on top.
Makes 2-3 dozen
© This is a Marcy Goldman/BetterBaking.com original recipe
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