 
Maple Donuts
Yield:
1  2 dozen
2 envelopes (1/2 ounce or 4 1/2 tsp) active dry yeast
1/4 cup warm water (105115*)
1 1/2 cups lukewarm milk (scaled then cooled)
1/2 cup sugar
1 tsp. salt
1 tsp. ground nutmeg
1/4 tsp. ground cinnamon (optional)
2 eggs
1/3 cup shortening
5 cups allpurpose or unbleached flour
vegetable oil
Maple glaze (recipe below)
Dissolve yeast in warm water in large mixer bowl.
Add milk, 1/2 cup sugar, salt, nutmeg, cinnamon, eggs, shortening and two cups of the flour. Beat on low speed, scraping the bowl constantly, 30 seconds.
Beat on medium speed, scraping occasionally, after 2 minutes stir in remaining flour; continue stirring until smooth, scraping sides of bowl. Cover; let rise in warm place until doubled, 5060 min.
Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Roll gently to 1/2" thick with floured rolling pin. Cut into 2 1/2" donuts with floured donut cutter. Cover; let rise on board till double, about 20 min.
Heat oil (34") in deepfryer or kettle to 350 degrees F. Slide doughnuts into hot oil with wide spatulas. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 11/2 minutes each side.
Carefully remove from oil. Drain on paper towels. While warm, roll doughnuts in sugar or spread with Maple glaze.
Maple Glaze:
1 1/4 cups confectioners' sugar
1 tsp. pure vanilla extract
1/4 cup pure maple syrup, up to 1/3 cup
In a bowl, combine confectioners' sugar and vanilla. Gradually
whisk in enough maple syrup to make a smooth, thick glaze. When
the doughnuts are completely cool, set them, flutedside up, in a
wire rack over wax paper. Spoon some glaze over each doughnut,
letting it drip down the sides.
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