9 to 12 doughnuts
lb (450 g) pizza dough
Vegetable oil, for-frying
Maple sugar, chocolate sprinkles and/or crumbled cooked bacon, for garnish
3 cups (750 mL) icing sugar
1/2 cup (125 mL) pure maple syrup
1/3 cup (80 mL) milk
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) maple extract (optional)
Pinch of salt
To make the doughnuts: Bring pizza dough to room temperature. Let dough rise, covered, at room temperature for 20 to 30 minutes.
On a lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using a 3 1/2-inch (9 cm) round cookie cutter, cut out doughnuts. Using 1-inch ( 2 1/2 cm) round cookie cutter, cut centres out of each doughnut for doughnut holes. Let dough rest for 5 minutes, then re-roll scraps and cut out more doughnuts.
If you fry the doughnuts immediately, their texture will have a slight chew. For a lighter and fluffier doughnut, let the doughnuts rise, covered, until doubled, 20 to 30 minutes.
Meanwhile, make the maple glaze: In a medium bowl, combine icing sugar, maple syrup, milk, vanilla, maple extract (if desired) and salt. Stir until smooth. For a thicker glaze, add more icing sugar; for a thinner glaze, add more milk.
Pour oil into a saucepan to reach 3 inches (8 cm) up the sides. Heat oil to 375 °F (190 °C) over medium heat.
Working in batches, carefully add doughnuts and doughnut holes to hot oil. Fry doughnuts, turning once, until golden brown, to minutes on each side. Drain on paper towels.
Dip warm doughnuts in maple glaze. Garnish as desired. Serve warm.
Notes / conseils
Recipe and picture published with the publisher’s authorization.