Ingredients
Scale
- 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.