Vintage Doughnuts

Vintage Doughnuts


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A warm and soft doughnut is exactly what you've been wanting to satisfy that sweet tooth! These vintage doughnuts are perfect with your favorite coffee or a warm glass of milk!

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Time needed

45 min preparation + 24 min cooking

Serving Size / Yield

12 servings


  • ½ cup of whole milk
  • ¼ cup water
  • 1/3 cup maple syrup
  • 3 tablespoons butter, room temperature
  • 1½ teaspoons salt
  • 1 package yeast
  • 2 tablespoons warm water
  • 1½ tablespoon sugar
  • 3 cups flour
  • 6 cups vegetable oil, for frying
  • glaze:
  • 1½ cups powdered sugar
  • ¼ cup maple syrup
  • pinch of salt

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In a small bowl, mix together the yeast, warm water, sugar and let sit for 4-5 minutes, or until the yeast rises. In a saucepan, add milk, ¼ cup water, 1/3 maple syrup, butter and salt. Heat until the butter melts. Pour the mixture into a bowl and add 1 cup of flour, mix well and add the yeast. Mix in the rest of the flour, ½ cup at a time, mixing continuously. When the dough comes together and is slightly sticky, place the dough on a floured surface. Knead the dough for about 7 minutes, or until the dough is elastic. Place the dough in a greased bowl and place in a warm place to rise, double in size. When ready, put it back on the well floured surface, adding more flour if needed. Roll the dough out until it is 1/3 inch thick. Using a cup, or doughnut cutter, cut the doughnuts our and set aside on a cookie sheet lined with parchment paper. Allow the cut out doughnuts to rise until doubled in size, or bigger. Heat 3 inches of oil in a heavy bottom pot. Bring to 360°F. Fry the doughnuts, a few at a time, making sure not to crowd the pot. Fry for 2 minutes on each sire, or until golden brown. Remove with a slotted spoon and place on paper towels to remove excess grease. Let the doughnuts cool. In a bowl, mix together ¼ cup maple syrup and powdered sugar with a pinch of salt. Dip the doughnuts in the glaze, covering well, and place on a drying rack, drying for at least 30 minutes.

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