¾ cup sifted powdered sugar

2 Tbsp maple syrup

1 tsp pumpkin pie spice

½ tsp vanilla extract

Whisk very well until well combined.You may want to add a teaspoon or so of soy milk or almond milk to thin it out if it’s too thick.

Roll out the chilled dough on a generously floured counter. You want your dough to be about ½ in thick. Add flour to the rolling pin or top of the dough as necessary to prevent sticking.

Cut as many donuts and holes as possible, with a donut cutter or a large glass, dipping the cutter into flour before each cut.

Shake excess flour off the donuts before carefully adding them to the hot oil in batches. You do not want to crowd the donuts because they will lower the temperature of the oil, and you will end up with oily cakes.

Fry for another minute and a half, or until golden brown and cracked, then flip and fry the first side again for another minute, until golden.

Once the donuts have cooled only slightly, but are still warm enough to handle you can dip them into the glaze. Make sure to shake the excess glaze off. You can always dip them a second time if you’re a sugar fanatic! Let dry on cooling racks, glazed side up, for about 15 minutes.

















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