Maple Glazed Donuts

I have a couple of rules when it comes to donuts.  I’m a little obsessed with them so I take this pretty seriously.

In order of importance:

1. Everybody deserves a donut – even those of us who can’t eat gluten.
2. Donuts must be fried, never baked.
3. If you see a “donut” covered with cinnamon and sugar, it’s not a donut.  Donuts are glazed.  That cinnamon sugar coating is just somebody’s idea of a mean joke and they’re trying to fool you.  Don’t let anyone ever trick you out of your real donut.
4. Cake “donuts” are not donuts; they’re glazed cake.  Don’t fall for that one either.  I think these donuts have the consistency of a Chinese donut.  Those things are awesome (minus the granulated sugar coating).
5. Sundays are donut days.
6. The correct spelling is “donut”, not “doughnut”.  (I don’t actually know.  I just made that up but my blog = my rules.)

I love my Sunday donuts!  We used to pick them up from a place down the street but that’s unfortunately not an option for me anymore.  More recently, Lenny’s been picking up his donut there while I keep some store-bought gluten free donuts in the freezer for myself.  It works but they definitely don’t leave me feeling great and they aren’t maple glazed – my favorite kind!  These use maple butter as a glaze which is just maple syrup heated until it becomes a spreadable consistency when cooled, just like the process for making candies.  It’s pretty much the best invention ever.  If you can’t find it in a store like I did, here is maple butter on Amazon.

A while back, I bought a donut pan and tried making donuts several times but they never tasted right.  Then I realized why: they weren’t fried!  Donuts should always be fried (see rule #2).  I love frying foods so these were particularly fun to make.  I think the best part about making these is that my best friend (don’t worry, she’s equally obsessed with donuts – she’s cool) came by and made these with me.  She thinks these need crumbled bacon on them.  I think she’s a genius.

Maple Glazed Donuts

• Prep Time: 25 mins
• Cook Time: 6 mins
• Total Time: 31 mins
• Yield: 6 donuts

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Ingredients

• 1/4 C melted lard or coconut oil, plus extra for frying
• 2 eggs
• 3 Tbsp honey
• 1 mashed banana, preferably not over-ripened.
• 1 tsp vanilla extract
• 1/4 C coconut flour
• 2 C almond flour
• 3/4 C tapioca starch
• 1 tsp baking soda
• 1/2 tsp nutmeg
• pinch of salt
• 1/2 C maple butter
• optional topping ideas: shredded coconut, pecans, or crumbled bacon.

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Instructions

1. Use a mixer to combine 1/4 C melted coconut oil or lard, eggs, honey, mashed banana, and vanilla extract.
2. Sift the dry ingredients (almond flour, tapioca starch, coconut flour, baking soda, nutmeg, and salt) into the wet ingredient mixture. Use the mixer to combine until you get a dough. The dough will be pretty sticky and wet but firm enough to form into donuts.
3. Dust a work surface with tapioca starch. Transfer the dough to your work surface and dust a little more starch on top of that to make the dough easy to handle.
4. Divide the dough into 6 equal chunks. Form these into balls then slightly flatten with your hand.
5. Use a knife to cut X’s into the middle of each donut then push dough from the center of the X outward to form the donut holes.
6. Heat 1/4 inch of coconut oil or lard in a medium to large skillet. Allow the oil to heat to 275ºF for best results.
7. Place the donuts in the hot oil and once they are lightly browned, flip. Each batch of donuts should cook about 2 minutes. I cooked mine in 3 batches but the number of batches really depends on the size of your skillet.
8. Place donuts on a cooling rack to dry.
9. When donuts are cool enough to handle, put maple butter in a bowl and microwave for a few seconds until it’s just barely runny. Mine took about 10 seconds to get there from room temperature.
10. Dip donuts in maple butter and whatever toppings make you happy. I like mine plain. Return the donuts to cooling rack to allow the glaze to dry.