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
- Grease your doughnut pan (or follow the instructions here if you don’t own one) and preheat the oven to 220 degrees centigrade
- Mix together the dry ingredients. Combine the wet ingredients and pour into the dry. Gently mix until fully combined.
- Pipe or spoon into the tin
- 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
- Whisk together then use to coat the doughnuts and sprinkle with decorations.