CANADIAN MAPLE-GLAZED DOUGHNUTS

A sponge is a batterlike mixture that becomes foamy. Here, it creates lightweight
(but not airy) doughnuts coated in a simple maple glaze.

HANDS-ON TIME
1¼ hours
TOTAL TIME
4¼ hours
MAKES
20 doughnuts and
20 doughnut holes

INGREDIENTS:

Sponge:

• 1 tsp granulated sugar
• 1 cup warm water (100°F/38°C)
• 1 pkg (8 g) active dry yeast (or 2¼ tsp)
• 1 cup all-purpose flour

Doughnuts:

• ¼ cup butter, softened
• ⅓ cup granulated sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla
• ½ tsp salt
• 2¾ cups all-purpose flour
• Oil for deep-frying (canola, safflower or vegetable)

Maple Glaze:

• 2 cups icing sugar
• ¼ cup maple syrup
• 1 tsp maple extract
• Granulated or icing sugar (optional)

DIRECTIONS:

Sponge:

1. In a large bowl, dissolve sugar in warm water.
2. Sprinkle in yeast; let stand until frothy, about 10 minutes.
3. Stir in flour to form a smooth paste.
4. Cover with plastic wrap; let stand until bubbly and stretchy, about 30 minutes.

Doughnuts:

1. In a large bowl, beat butter with sugar until fluffy.
2. Beat in eggs, vanilla and salt; beat in sponge.
3. Using a wooden spoon, stir in flour to form sticky dough.
4. Transfer to floured surface; knead until smooth and elastic, about 8 minutes.
5. Place in greased bowl, turning to grease all over.
6. Cover with plastic wrap; let rise in warm draft-free place until tripled in bulk, about 1½ hours.
7. Punch down dough.
8. On floured surface, roll out to scant ½-inch (1 cm) thickness.
9. Using 3-inch (8 cm) doughnut cutter or round cutter with 1-inch (2.5 cm) hole, cut out doughnuts.
10. Transfer doughnuts and doughnut holes to floured rimmed baking sheet.
11. Cover and let rise until doubled in bulk, about 1 hour.
12. Pour enough oil into deep fryer, wok or deep saucepan to come 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 350°F (180°C).
13. Deep-fry 3 doughnuts (or 6 doughnut holes) at a time, turning once, until golden and puffed, about 4 minutes.
14. Using a slotted spoon, transfer to paper towel–lined tray to absorb excess oil.
15. Transfer to rack; let cool.

Maple Glaze:

1. Stir together icing sugar, maple syrup, maple extract and 4 tsp water, adding up to 1 tsp more water if necessary to make thick spreadable glaze.
2. Spread over tops of doughnuts.

TO FINISH:

1. Dust doughnut holes with sugar, if desired.

NUTRITIONAL INFORMATION, PER DOUGHNUT:

• About 223 cal, 3 g pro, 9 g total fat (2 g sat. fat), 34 g carb, 1 g fibre, 22 mg chol, 72 mg sodium.
• % RDI: 1% calcium, 8% iron, 2% vit A, 24% folate.

NUTRITIONAL INFORMATION, PER DOUGHNUT HOLE (WITHOUT SUGAR):

• About 21 cal, trace pro, 1 g total fat (trace sat. fat), 2 g carb, 0 g fibre, 3 mg chol, 9 mg sodium.
• % RDI: 1% iron, 3% folate.