Maple-glazed baked doughnuts

This is a great recipe to make with children - there'll be a lot of finger licking after dunking the doughnuts in the glaze! An they're made with baking powder, so they're a lot quicker than a yeasted doughnut. too.

Maple glazed baked doughnuts Credit: Lyndey Milan's Baking Secrets

• makes

  6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ⅔ cup (100g) self-raising flour
• ½ tsp salt
• 2 tbsp caster sugar
• ⅓ cup (80ml) milk
• 1 tbsp (20ml) white vinegar
• 2 egg yolks
• 1 tbsp (20ml) olive oil
• Pink sea seal flakes, to serve

Maple glaze

• 30 g butter
• 2 tbsp maple syrup
• ⅓ cup (80ml) cream
• 1 tsp vanilla bean paste
• ½ tsp sea salt flakes

Instructions

1. Preheat oven to 180⁰C. Grease a 6-hole doughnut pan generously with butter.
 
2. Sift flour and salt into a medium bowl and add sugar. Pour milk in a small jug, add vinegar and set aside for one minute. Whisk in egg and oil.
 
3. Pour egg mixture over dry ingredients and whisk until combined.
 
4. Using a jug, pour batter into prepared tin about two thirds full to leave room for rising. Bake for 10 minutes or until lightly golden. Cool on a wire rack.
 
5. While doughnuts are baking, make maple glaze by melting butter and maple syrup in a small saucepan over low heat. Add cream, bring to the boil and simmer for five minutes, whisking occasionally, until thickened. Remove from heat and pour into a small bowl. Add vanilla and set aside to cool.
 
6. When doughnuts have cooled, dip in maple glaze and sprinkle lightly with sea salt flakes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.