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Maple-syrup drenched doughnuts
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Savor these sun-soaked, sticky-sweet doughnuts for a delightfully indulgent treat.
Ingredients:
  • Vegetable oil, to deep-fry
  • Vanilla yoghurt, to serve
  • 70g pecan
  • Orange zest, to serve
  • 150g self-raising flour
  • 70g caster sugar
  • 2.50 gm ground cinnamon
  • 1 tsp finely grated orange rind
  • 1.25 gm bicarbonate of soda
  • 185ml buttermilk
  • 1 egg, lightly whisked
  • 30g butter, melted
  • 50g butter, chopped
  • 125ml maple syrup
  • 100g brown sugar
  • 60ml orange juice
  • 60ml water
  • 1 cinnamon stick
Instructions:
  • For the maple and orange syrup, melt together butter, syrup, sugar, orange juice, water, and cinnamon in a saucepan over medium-low heat. Stir occasionally for 2 minutes until sugar dissolves. Increase heat to medium-high and simmer for 5 minutes until slightly thickened. Remove from heat.
  • In a large bowl, mix together flour, sugar, cinnamon, orange rind, bicarbonate of soda, and a pinch of salt. In a separate jug, whisk together buttermilk, egg, and butter. Pour the buttermilk mixture into the flour mixture and stir until combined.
  • In a large saucepan, heat oil to a depth of 6cm over medium heat until it reaches 170°C. To check if the oil is ready, a bread cube should turn golden brown in 20 seconds.
  • Gently place 4 rounded teaspoons of the mixture into the hot oil and fry, turning occasionally, until golden and cooked through, about 2-3 minutes. Transfer to a paper towel-lined plate using a slotted spoon, then coat in maple syrup mixture. Repeat process in 3 more batches with the rest of the dough, reheating the oil as needed.
  • Transfer the doughnuts to serving bowls using a slotted spoon. Drizzle with remaining syrup and serve warm or at room temperature alongside a dollop of yogurt. Top with pecans and orange zest for extra flavor.

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