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frying American
Yeast Doughnuts with Maple Icing Recipe-12076

Photo by: Joseph De Leo
Comments: 0


Gina: Light, delicate, and full of flavor, homemade doughnuts are a true indulgence, one that’s worthy of a holiday, a birthday breakfast, or any other special occasion (“Look mom, all A’s!”). This recipe takes a bit of advance work, to prepare the dough and allow it to rise, but it’s a fun project to do with your kids. And the maple icing makes it difficult to eat just one.

Yield: Makes about 2 dozen doughnuts


  • 1 tablespoon active dry yeast
  • ½ cup warm water (approximately 115°F)
  • 1/3 cup plus ½ teaspoon sugar
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ cup scalded milk
  • 6 tablespoons butter, melted and cooled
  • About 3½ cups all-purpose flour, plus more for work surface
  • Vegetable shortening or vegetable oil, for deep-frying
  • 1 recipe Maple Icing (recipe follows)

Maple icing:

  • 3 cups confectioners’ sugar
  • 4 to 5 tablespoons milk
  • ¼ teaspoon maple extract (available in most grocery stores and specialty baking shops)


Combine the yeast, warm water, and ½ teaspoon of the sugar in a small bowl. Set aside until the mixture becomes foamy, about 20 minutes. In the bowl of a standing electric mixer, beat the egg with the remaining 1/3 cup sugar and the salt until the mixture is thick and light.

Beat in the yeast mixture, the scalded milk, and the butter, and gradually add enough flour to form a soft dough. Knead the dough on a floured surface for 1 minute, just until it is smooth and elastic, and form it into a ball. Put the dough in a buttered bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour and 30 minutes, or until it has doubled in bulk.

When the dough has risen, punch it down, and on a floured surface roll it out 1/3 inch thick. With a 2½-inch cutter dipped in flour, cut out rounds. With a 1-inch round cutter dipped in flour, cut out and reserve the centers from the rounds. Gather the scraps gently into a ball, reroll the dough, and cut out doughnuts and holes in the same manner. With a spatula, transfer the doughnuts and holes to a baking sheet sprinkled lightly with flour, and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they have doubled in height.

In a large deep fryer, heat 3 inches vegetable shortening or vegetable oil to 360°F. Fry the doughnuts, four at a time, for 1 minute on each side, or until they are golden brown and puffed, then transfer them with a skimmer to paper towels to drain. Fry the doughnut holes separately, turning them to brown evenly.

Dip the doughnuts and holes, one at a time, in the icing, turning them to coat them, and transfer them with tongs to a rack set over waxed paper to dry.

For the icing: In a small bowl, combine the confectioners’ sugar and 4 tablespoons of the milk; stir well. Add additional milk to reach the desired consistency. Stir in the maple extract. Makes 1 1/2 cups icing.


Never fry more than four doughnuts at a time, and keep the fat as near to 360°F as possible, without letting it creep too high or fall too low. If the oil is too cool, the doughnuts will absorb too much fat; if it’s too hot, the doughnuts will brown before they cook inside.

© 2009 Patrick Neely and Gina Neely

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 doughnut.

298kcal (15%)
43mg (2%)
18g (27%)
3g (15%)
17mg (6%)
31mcg RAE (1%)
0mg (0%)
14mg (1%)
1mg (5%)

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