Doughnuts with Maple Butter & Apple

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 40 minutes
  • Portion size 8 servings



In bowl, stir together milk, water and half the sugar until sugar is dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes.

In bowl of stand mixer fitted with dough hook attachment, combine flours, salt, cinnamon and nutmeg; add yeast mixture. Beat on medium speed until smooth dough forms and detaches from sides of bowl (add flour to prevent it from sticking, if necessary). Transfer dough to greased bowl, turning to grease all over; cover with damp tea towel. Let dough rise in warm draft-free place until doubled in size, about 1 hour.

Turn out dough onto lightly floured work surface; divide into 6 to 8 pieces. Shape each portion into flat, oval doughnut (like a beaver tail), about 6 inches long.

In Dutch oven or heavy-bottomed saucepan, add enough oil to come 2 inches up side; heat over medium-high heat until deep-fryer thermometer reads 350°F. Deep-fry doughnuts, 2 at a time, flipping once, until golden, about 2 minutes; using slotted spoon, transfer to paper towel-lined baking sheet. Allow to cool for 5 minutes, then sprinkle with remaining sugar. (Make-ahead: Can be refrigerated overnight or frozen for up to 1 month. Thaw, then reheat in 350°F oven for 5 to 10 minutes, or 15 to 20 minutes from frozen.)

To serve, slice apple into julienne strips. In small bowl, combine apple, lemon zest and juice. Spread maple butter over hot doughnuts; garnish with apple mixture. Serve immediately.

Nutritional facts PER SERVING: about

  • Iron 0.9 mg
  • Fibre 1 g
  • Sodium 80 mg
  • Sugars 21 g
  • Protein 4 g
  • Calories 285
  • Total fat 11 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 43 g
Share X
Baking & Desserts

Doughnuts with Maple Butter & Apple