Sep 30, 2011



1 package refrigerator biscuit (10 in pkg.)

Preheat oil in deep fryer. Cut centers out of biscuits with a 1 inch cutter. Fry 3 donuts at a time for 1 1/2 minutes; turn and fry 1 1/2 minutes more. Fry donut holes for about 2 minutes, turning once. Drain on absorbent paper. Makes 10 donuts and holes.

1 c. sifted powdered sugar
3 or 4 tbsp. maple syrup

Combine powdered sugar with maple syrup, stirring until smooth. Dip donuts and holes in glaze. Sit on rack to drain.

2 tbsp. grape, apricot or peach jam
1 c. powdered sugar
1 or 2 tsp. milk

Put jam in a glass jar and microwave on high for 15 seconds; stir to melt. Stir in powdered sugar, adding milk and stirring until smooth. Dip donuts and holes in glaze. Drain on rack.

1/2 c. chocolate chips
1 tbsp. light corn syrup
2 tbsp. milk

Combine chocolate chips, syrup and milk in a 2 cup glass cup; microwave on high for 1 to 1 2/3 minutes; stir until melted. Dip donuts and holes in glaze.

Some other maple frosting recipes
Maple frosting4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring


1/2 cup butter, room temp
1/4 cup milk
2 cups powdered sugar
1 teaspoon maple flavoring

1/4 c. Crisco
1/2 tsp. salt
1/4 c. maple blend syrup
2 tsp. vanilla
3 c. confectioners' sugar
1/4 c. milk

Combine Crisco, salt, syrup, vanilla and 1 cup of sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency.


Ingredients for Doughnuts

4 cups all-purpose flour
1 teaspoon instant dry yeast
1 1/4 cups 2% milk, warmed up to 105 °F
6 tablespoons unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large 1 large egg yolk
4 cups vegetable oil, for frying

Maple Cream Filling
8 ounces cream cheese, room temperature
1/2 cup sifted icing sugar
1/3 cup pure maple syrup
1 teaspoon vanilla extract

Maple Glaze
1 cup sifted icing sugar
2 tablespoons pure maple syrup
2 tablespoons milk

Directions for Doughnuts

1.For doughnuts, stir ¾ cup of flour, yeast and ¾ cup milk together until blended, cover with plastic wrap and let rise for an hour.

2.In a large mixing bowl using electric beaters, or in a stand-up mixer fitted with the paddle, add remaining 3 ¼ cups flour, butter, sugar salt and spices and blend for 1 minute on low speed. Combine the initial flour, milk and yeast mixture, with the remaining milk, egg and egg yolk and beat on medium-low speed until batter is smooth and thick. Place dough in a lightly oiled bowl, cover with plastic and let sit until doubled in volume, about 1 hour.

3.On a lightly floured surface, roll out dough to ½-inch thick. Cut doughnuts with a 3-inch cutter and place on a parchment lined baking tray. Cover with a tea towel and let doughnuts rest 15 minutes.

4.Heat oil in a deep pot to 365 °F. Set a doughnut onto a slotted spoon and set gently into oil. Let cook until brown on one side, then carefully turn over. Remove doughnut with slotted spoon and place on a plate with paper towel to cool. Make a few doughnuts at a time, but take care not to overcrowd the pot (to prevent oil from cooling, resulting in greasy doughnuts).

Maple Cream Filling

1.For cream, beat cream cheese until soft and beat in icing sugar, maple syrup and vanilla until smooth. Spoon batter into a piping bag fitted with a plain tip. Insert tip into side of doughnut and pipe in cream filling. Repeat with remaining doughnuts.

Maple Glaze

1.For glaze, beat all ingredients until smooth, adjusting consistency with milk, if needed. Dip each doughnut halfway into glaze and let dry for 10 minutes on a cooling rack before serving.

Vanilla Glaze

In a mug, microwave half of cup of milk with a teaspoon of butter (you'll use this later)

In a bowl mix:
1 cup of powdered sugar
2 Tablespoons of the milk mixture
1/4 teaspoon of lemon
1/4 teaspoon of vanilla extract
If you a really thin glaze, just add a little more of the milk mixture.

Chocolate Glaze

Use the milk mixture from above.
In a bowl mix:

1 cup of powdered sugar
2 Tablespoons of Hershey Cocoa
3 Tablespoons of the milk mixture from above.

Put a slightly warm donut face down in the chocolate glaze, turn slightly and remove. Perfect!

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