12 doughnuts and 12 doughnut holes
- 2½ cups all-purpose flour
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ plus 1/8 tsp cinnamon, divided
- ¼ tsp ginger
- ¼ tsp nutmeg
- 1/8 tsp clove
- 1 cup sour cream
- 1 egg
- ¼ cup plus 2 tbsp unsalted butter, melted, browned, and divided
- 1½ tsp vanilla extract, divided
- 1½ cups icing sugar
- 1 ½ tbsp maple syrup
- 3-4 tbsp warmed milk
- In a large bowl, sift together the flour, sugar, baking powder, salt and spices and make a well in the centre of the dry ingredients. In a separate bowl, whisk together the sour cream, egg, ¼ cup of the browned butter and 1 teaspoon of the vanilla. Pour this wet mixture into the well and mix just until a soft dough forms. Cover your bowl with plastic wrap and refrigerate the dough for 1 hour.
- Meanwhile, prepare your glaze by mixing the icing sugar, remaining 2 tablespoons of browned butter, ½ teaspoon of vanilla, maple syrup and 3 tablespoons of warmed milk in a small bowl. You want this glaze to be on the thinner side so, if needed, add another tablespoon of warmed milk. Cover the glaze directly with plastic wrap and set aside.
- Remove the dough from the fridge and heat about two inches of vegetable oil in a large, deep pot over medium heat until a thermometer registers 350F. On a generously floured work surface, roll out your chilled dough to a ½-inch thickness and, using a 3-inch round cutter, cut out as many rounds as possible. Using a 1-inch round cutter, remove the very centre of each circle, giving you doughnuts and doughnut holes!
- Feel free to bring the remaining dough together to reroll and cut out more doughnuts but only do this once as rerolling the dough a third time might make the doughnuts a bit tough.
- Before frying, prepare a draining station for your doughnuts by lining a cookie sheet with paper towel and a cooling rack.
- Now, it’s time to fry! Gently lower four or five doughnuts into the hot oil and cook, flipping once, until all the doughnuts are golden brown and lovely. Remove the cooked doughnuts to the rack-lined cookie sheet and continue to fry until all of your doughnuts and doughnut holes are done.
- When cooled, dunk each doughnut in the glaze and allow them to drain and dry on a rack-lined cookie sheet.