Instructions:In a mixing bowl, combine warm water, yeast and maple syrup. Let mixture rest so the yeast will activate. It will start to get a little foamy. It’s important for the water to be warm so that the yeast activates. This should take about 5-10 minutes.
Add in flour and salt to yeast mixture. Using the dough hook, mix the dough over low-medium speed for about 5 minutes, scrapping sides down if necessary. During this time, the dough will become a solid ball and should be slightly stretchy and not sticky.
Place the dough on a floured surface or on a piece of wax paper. Roll dough out until about 1/4-1/2″ thick. Using a donut cutter, cut out donuts and holes. Separate donut holes from rings. P
lace on a greased baking sheet. Repeat with remaining dough. Place a light cloth over the dough and let rise in a warm place for about 45 minutes. I usually set my oven on warm and place dough on top. You can also place these on the counter or table in sunlight. The warmth will help them rise.
In a medium bowl, combine powdered sugar, milk, syrup and vanilla and whisk until smooth. Add a little more sugar or milk to get desired consistency. Remember, you want this to be a glaze, not cupcake frosting.
Place about 2 cups of oil in a large sauce pan or pot. You could even use a high sided skillet if desired. Heat oil over medium heat. When oil is hot, place donuts and donut holes, a few at a time. Cook on each side for a couple of minutes. The dough will get slightly brown.
Remove from oil and place on a paper towel or wire rack.
While donuts are still warm, dip in glaze. Return to rack to let glaze hard .Repeat glazing if desired.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Great for kids, Comfort food, Fall favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
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