Coffee Maple Donuts
Light, yeasted donuts topped with dark coffee-maple glaze and crunchy almonds!
Serves: 14 Donuts
For the donuts:
  • 1 cup (250ml) milk
  • 2 tbsp yeast
  • 2 + ½ cups (375g) plain flour
  • ½ stick (50g) butter, softened
  • 1 egg + 1 egg yolk
  • 2 tbsp caster sugar
  • 1 tsp salt
  • oil, for frying
For the glaze:
  • 1 + ½ cups (150g) powdered sugar (icing sugar)
  • 3 tbsp maple syrup
  • 1 tsp instant espresso powder
  • a big pinch of salt
  • flaked almonds
  1. Heat the milk until it's JUST warm - you should definitely be able to comfortably put your finger in it.
  2. Place the yeast and ½ cup of flour into the bowl of a stand mixer, and then pour over the milk and stir together. Cover and leave for half 10-15 minutes or until foamy.
  3. Fit the mixer with the paddle attachment, and add the egg + yolk, and the butter along with another ½ cup of flour and beat until the butter is incorporated.
  4. Finally, add the sugar, salt and vanilla and switch to the dough hook. With the dough hook running gradually add the flour a ½ cup at a time until it's incorporated and the dough is silky smooth. Cover the bowl with plastic and set aside for an hour until doubled in size.
  5. Roll the dough out on a lightly floured surface and cut out as many 8cm/3 inch donuts as you can. Set them aside for 10 minutes, to prove, while you heat 2 inches of oil to 160C/350F in a deep, heavy based pan (make sure the oil doesn't come more than halfway up the sides of the pan).
  6. Fry the donuts two or three at a time, until golden brown (about 2 minutes a side) and cooked through. Place them on a rack, above some foil (to catch drips) and let them cool completely.
  7. To make the glaze, whisk the ingredients together and then a few teaspoons of water (I used 2) to reach the correct thick, drippy consistency.
  8. Dip the cooled donuts in the glaze, decorate with flaked almonds if desired and serve!
Recipe by The Sugar Hit at