Goose's Goodies: Sweet maple glazed doughnuts
March is maple month, and there are plenty of ways to use this New England specialty other than on a stack of pancakes. These delicious doughnuts, dipped in a sweet maple glaze, are a treat for breakfast -- or dessert!
For the doughnuts:
1 cup all-purpose flour
1/4 cup + 2 Tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt
1/4 cup + 2 Tbsp. buttermilk
1 large egg
1 Tbsp. vegetable or canola oil
For the glaze:
1 cup powdered sugar
2 Tbsp. butter melted
4 Tbsp. maple syrup
Preheat oven to 425 degrees F. Spray donut pan with non-stick cooking spray and set aside.
In a mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a large measuring cup, whisk together buttermilk, egg and oil.
Add the wet ingredients to the dry ingredients and whisk until combined. Do not overmix.
Place the batter in a ziploc bag and close. Snip one corner of the bag.
Pipe the batter out into the prepared pan, filling the donut cavities about 2/3 full.
Bake the donuts for 8 to 9 minutes, until the bottom of the donuts is golden brown and the tops are still light. Cool the donuts in the pan for 10 minutes, then transfer onto a cooling rack. Cool completely before glazing.
To make the glaze:
In a mixing bowl, sift powdered sugar through a sieve to prevent clumps. Add butter and maple syrup, whisk until smooth.
Dip donuts in the glaze and place back on the cooling rack. Let any excess glaze drip off.