Maple glazed spiced doughnuts

I love getting requests and this week I was asked for doughnuts, which gave me the perfect opportunity to get all experimental with flavours and designs – bliss!

I’ve had a really good quality bottle of maple syrup in the cupboard for a while and it’s been begging me to be used in other ways than poured over waffles (recipe coming soon!) or yogurt, so that had to feature, and a maple syrup glaze sounded rather tempting! Since maple syrup has a mellow sweetness I’ve given the actual doughnuts a subtle spice to give an overall warm cosines – it is still wintery after all, so any warmth and goodness is most welcome.

I’m particuarly pleased with this riff on my usual baked doughnut recipe – the flavours work really well and the maple glazed has a wonderful soft bite which is perfect for a doughnut. I was worried that they’d look a little anaemic as the icing is a syrupy tan colour on a golden doughnut, so a sprinkle of adornments definitely adds to the overall look.

Maple Glazed Spiced Doughnuts

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 20 doughnuts

3 cups self-raising flour

1/2 tsp bicarbonate of soda

1/2 cup soft brown sugar

1/4 cup caster sugar

Pinch of salt

1/2 cup dairy-free margarine, melted

5 tbsp of aquafaba (water from a tin of chickpeas or beans)

1/2 tsp cinnamon

1/4 tsp mixed spice

1 cup dairy-free milk

1. Grease your doughnut pan (or follow the instructions here if you don’t own one) and preheat the oven to 220 degrees centigrade
2. Mix together the dry ingredients. Combine the wet ingredients and pour into the dry. Gently mix until fully combined.
3. Pipe or spoon into the tin
4. Bake for 7-10 minutes until well risen and a knife comes out clean. Remove  from the tins and cool.

for the icing:

2 cups icing sugar, sifted

50g dairy free margarine, melted

100ml maple syrup

1. Whisk together then use to coat the doughnuts and sprinkle with decorations.