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These big puffy, lightly sweety, barely chewy but oh-so-good doughnut squares of fried dough covered with a thick and luscious maple glaze are irresistible. Although the recipe calls for yeast, there's no kneading or punching down required. The yeast just helps these puff and inflate. use a wok for deep frying.
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Ingredients
- 2 teaspoons instant yeast
- 1/4 cup warm water
- 1 egg
- 1/2 cup evaporated milk or light cream
- 1/2 cup warm water
- 1/2 cup sugar
- 1/4 cup oil or melted unsalted buter
- 4 cups all-purpose flour, approximately
- Canola oil for frying
- Maple Glaze
- 1 cup confectioners' sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoons pure maple extract (add only if stronger maple flavor if desired)
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Directions
- In a large bowl, blend the yeast and water and let stand and foam 10 minutes. Meanwhile, blend the egg, milk, water, sugar and oil. Stir in flour until a soft dough forms. Place in a greased bowl and cover with a damp cloth. Let rise until double in size (about 1-1/2 hours) or refrigerate overnight.
- Roll out into a large square (between 1/4 and 1/2 inch thick). Cut into squares about 2 inches by 4 inches.
- Heat oil to 375 F. Lower squares gently into oil. Fry a few at a time, browning evenly on each side (turning squares only once). Drain on paper towels.
- Spread with maple glaze. Serve. Makes about 1-1/2 dozen squares.
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