If you are a single woman, here is what you need to do this weekend.
Go to the store, buy the ingredients to make these delicious Maple and Bourbon Glazed Cake Doughnuts, wrap them up in cute box with a bow on it, and give them to your crush. You won’t be single much longer.
Let me take a second and throw my mother under the bus. That’s right, you heard me my very own mother. AS beautiful as she is, this woman is solely responsible for making me what I am today, which is a doughnut connoisseur. Yep, it is all her fault. Don’t let that innocent smile and gorgeous face tell you any different. Look at her. Looking all innocent. Okay, so I’m sure you are wondering how is this woman responsible for my doughnut eating self? I’ll tell you. Not every weekend, but every blue moon on a Saturday morning my mom did not feel like making us breakfast, she would go to this wonderful old magical place in Dayton, OH called “Donut Palace” (has some of the best doughnuts I ever had in my life) and buy a dozen of their freshest doughnuts and a gallon of chocolate milk and allowed us to “go in”. Those were the best Saturdays of my life! That is when my love for doughnuts began.
I can’t walk away from doughnuts. Luckily because my taste buds are 75 years old they are getting weaker to really sweet things. I am determined to push my taste palette to the limit and eat sugary, moist, and delicious doughnuts even if it kills me! It is so bad I have to try the doughnuts of every market and every bakery just taste the difference. Consider doughnuts my wine. I’ll tell you a secret, if I’m alone and really hungry I can eat up to three at a time! Can’t you see I have a problem? I’m at war with my self and its all her fault!
Now that you know my story, you shouldn’t be surprised at the doughnut staring left at you. I really should go on that doughnut making competition show on the Cooking Channel. Doughnuts and I are best buds but they are enemies to my gut, hip, thighs, and glucose levels. I know some of you are thinking, “Nicole, why don’t you bake them or find a healthier ways to eat them?’, right? WRONG! I want them the unhealthy way. It’s just something I can’t bend on. However, I am proud to announce that when I made these Maple and Bourbon Glazed Cake Doughnuts I made myself a very small and skinny one just enough so I can get a full taste of them and I haven’t had a full doughnut yet! But these bad boys are impossible to resist.
SIDE NOTE: I always try to leave my recipes up to self expression. One thing you can add to these doughnuts, especially if you are making them for men, is adding chopped bacon on top of them. He’ll put a ring on it or at least start thinking about it.
Maple and Bourbon Glazed Cake Doughnuts
Ingredients
- 1 c. all-purpose flour
- 1 c. cake flour
- ½ c. sugar
- 1 tsp. salt
- 1 tbsp. baking powder
- 1/2 tsp. nutmeg
- 2 tbsp. melted butter
- ½ c. milk
- 1/4 tsp. maple extract
- 1 egg, beaten
- Oil for frying
- Ingredients- GLAZE
- 2 c. powdered sugar
- 1 tbsp. melted butter
- 1 tbsp. bourbon
- 1/2 tsp. maple extract
- pinch of salt
- 2 tbsp. milk
- pecan pieces for topping
Instructions
- Begin to heat the oil in a deep fryer at 350 degrees.
- In a large bowl, sift together flours, sugar, salt, nutmeg and baking powder. Mix in butter until the dough is crumbly. Add in the beaten egg and milk. Turn on to lightly floured surface and knead lightly. If the dough is still sticky, add a little more flour until the dough is smooth. Roll in the dough until it is about 1/2 inch thick. Cut the doughnuts with desired size doughnut cutter.
- Carefully drop the doughnuts into the oil and fry until lightly golden on both sides, about 30 seconds to a minute on each side. Remove from oil and place on cooling rack.
- In a separate bowl, add the powdered sugar, melted butter, bourbon, maple extract, pinch of salt, and 1 tablespoon of milk at a time and whisk. Add the next table spoon of milk and whisk. The glaze should be thick. If you need to another tablespoon of milk, feel free to do so.
- Dip each cooled doughnut into the glaze and place back on the cooling rack. While the glaze is still wet, top off with pecan pieces. Repeat this process until all of the doughnuts have been dipped.
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