It was National Donut Day recently and god knows I really wanted to get my donut on but I had already had my day off so there was no time to make anything! Maybe one day I’ll have one of those schedules where I can blog as much as I like!







So basically I’ve thought about donuts for a solid week. I brought back some Grade B maple syrup from America in May and my husband has been egging me on to use it for a long while now. So these are some transatlantic fancy pants donuts.

INGREDIENTS

For the donut dough

3 tbsp coconut oil

170ml unsweetened almond milk

1/2 tsp salt

3 tbsp caster sugar

2 vanilla bean pods, split and seeds scraped out

340g self raising flour

2¼ tsp dried active yeast

Vegetable oil or neutral tasting oil to fry

For the maple glaze

1/4 cup Grade B Maple syrup

3/4 cup icing sugar

1 tbsp almond milk









In a saucepan over a low heat melt the coconut oil and add the sugar, salt, scraped vanilla beans and almond milk. Set aside to cool slightly. In a bowl add the flour and yeast. Pour in the slightly cooled coconut oil mixture. Using your hands, mix into a shaggy dough. Tip the dough onto a floured surface and knead for 5 to 10 minutes until smooth and glossy. Clean the bowl then return the dough to the bowl and cover with a damp tea towel. Leave to rise until doubled in size, about 1 hour. After the dough has risen, punch it down using your finger tips then roll out to about 2cm thick. Using a 4cm round cutter, cut out circle shapes until all the dough is used up. Using a smaller cutter cut holes into the middle of each donut. Place the donuts and donut holes on a baking sheet, put the baking sheet into a plastic bag and then leave to rise for another hour. Whilst the dough is rising prepare the maple glaze. Mix the maple syrup and the icing sugar together, adding almond milk to thin. Set aside. Once the dough is risen, add the oil to a large saucepan or dutch oven and heat it to 160c. Drop the donuts into the oil one at a time, don’t crowd them. Fry for 3-4 minutes each side until golden brown. Scoop the donuts out of the oil onto a wire rack to drain. Once all the donuts are fried, turn them upside down and dip them into the glaze. Leave to dry for about 2 minutes and then dip once more into the glaze.





