Maple-Glazed Doughnuts

Catégorie de produit : Pâte à pizza Sirop d'érable
Type de plat : Desserts et friandises
Rendement :

9 to 12 doughnuts


lb (450 g) pizza dough
Vegetable oil, for-frying
Maple sugar, chocolate sprinkles and/or crumbled cooked bacon, for garnish

Maple Glaze
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 (ƒ9 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 fluffiˆer 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 „ƒ °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.

Dernière mise à jour : 1 décembre 2017