If you don’t have a donut cutter, you can use a 3-inch cutter to cut the round and a smaller 1-inch cutter to cut out the centre. If the dough gets too sticky at any point, pop it back into the fridge. You’ll want to roll and cut the dough quickly, removing the cut rounds right after cutting, so they don’t melt back together. Once chilled, it will still be soft-ish, so use a generous dusting of flour, as needed, to prevent any sticky. The dough will need to chill for about 2 hours after mixing. The best way to work with it is to keep it cold and to use flour, as needed. Cake donut dough is soft and prone to being sticky. I’m afraid this dough cooked in an air fryer will turn the donuts into quite hard, cracker-like disks and nothing resembling a donut. Pop into the fridge for at least 30 minutes, or up to 8 hours.įry the donuts in hot oil, straight from the fridge. Place donuts onto a floured piece of parchment on a baking sheet and cover with plastic wrap. Work quickly so the dough doesn’t soften up and remove each cut round right after cutting. Roll the dough into a 1/2-inch thick round and use a donut cutter to cut out rounds. Cover the dough and refrigerate at least 2 hours.Īfter chilling remove the dough to a well floured work surface and knead in a bit more flour, as needed, so the dough is not sticky. In another bowl, whisk together the flour, nutmeg, baking powder, baking soda and salt.Īdd the dry ingredients to the maple syrup mixture and stir together. The mixture may have small chunks of shortening remaining. Start by mixing together the maple syrup, shortening, egg and buttermilk. 
Always refer to the complete instructions in the Recipe Card when making this recipe. Here is a quick walk-through of the process of making these maple donuts. Instructions are in the Recipe Card below.
Alternately, you can use soured milk, which would involve adding lemon juice or vinegar to regular milk. you can substitute an equal amount of softened butterī uttermilk – ideally, use real buttermilk. Shortening – this is the solid, vegetable shortening. These donuts have the most maple flavour in the glaze, so if you aren’t planning to use the glaze, you might consider adding a tiny bit of maple extract to the donut dough, to heighten the maple flavour a bit. The maple flavour will just be less pronounced. If you don’t have any or prefer not to use it, it’s fine to omit. That said, real maple flavour can be subtle and if you want a definite “maple” flavour, maple extract is answer. I’m just more of a fan of the real flavour. Maple Extract – I’ve confessed before that I don’t love most extracts (except vanilla). Maple Syrup – real maple syrup will give you the best results, though maple-flavoured syrup will work here. Get the Recipe: Maple Glazed Maple Donuts.
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