When I was a kid, since I can remember up until I moved back to Montreal for university, at least once a year (usually twice), my entire family (of 6) packed up into the car and drove from Raleigh, NC up to Montreal, Quebec. A nice 16 hours of jam-packed family fun.
These drives were always complete with me complaining for a minimum of 12 hours (hey, youngest child syndrome) or a grand adventure on icy mountainous roads (without being able to see through the windshield because someone forgot to switch out the normal windshield wiper fluid for the freeze-proof kind). Standard.
Another standard: at the border, Tim Hortons time. My parents injected badly needed coffee into their veins, while all of us children finally got our maple doughnut fix. Oh Canada.
Oddly enough, when I finally moved back to Montreal, up until I left three years later, I never ate a maple frosted doughnut. It’s like when you can’t have something, you want it so badly, but when you live in the center of maple frosted doughnut land, meh, I’ll pass.
I guess I’ve been missing Montreal a bit, because in the last few weeks I have had some SERIOUS doughnut cravings.
I originally planned to make these guys yesterday, on my Sunday “day off”, but instead I decided to do a trail run of death. Like, climbing mountains in the mud for a few hours. Fun? Je pense pas moi.
After that nonsense, I was unable to move, let alone get involved with some doughnut making… alas, thankfully my first class on Monday was cancelled.
‘Cause, it’s doughnut time!
Baked doughnuts - what you need:
- 3 tablespoons + 1/2 cup cashew milk*
- 1 teaspoon dry active yeast
- 1 tablespoon coconut oil, melted slightly (alternatively, vegetable oil or even butter could work)
- 1/4 cup apple sauce
- 1/3 cup sugar
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
Baked doughnuts - what you do:
*If you're using homemade cashew milk, soak a cup of cashews overnight (or for 8 hours) in the refrigerator. Rinse the cashews, and add them and one cup of fresh water to a food processor. Blend until smooth, or for about 5 minutes. Substitute any nut milk or regular milk in the place of cashew milk if you don't have it.
Warm up the cashew milk (not too hot, or it will kill the yeast!). Add 3 tablespoons to a large bowl. Add the yeast and combine. Allow this mixture to rest for 5 minutes.
Stir in the coconut oil, the rest of the cashew milk, sugar, and apple sauce. Combine well. Then, using a fork, slowly add the salt and flour until the mixture is well combined.
If your dough is too wet, add a touch more flour; if your dough is too dry, add another tablespoon of cashew milk. (I added more cashew milk.)
Turn the dough out onto a floured surface and knead for a minute. Form the dough into a ball, and place it in an oiled bowl. Turn the dough around so an oil layer forms around it. Cover with plastic wrap, and then set it next to a warm place to rise for one hour.
After the dough has rested, turn it back out onto the floured surface and knead for another minute. Roll the dough out to be 2 centimetres thick. I don't have circle cookie cutters/doughnut cutters, so I just used random templates in my kitchen (i.e.: the top of a ricotta container?). Cut out the doughnuts, and place on a baking sheet lined with parchment paper.
After the doughnuts are set on the baking sheet, cut out the middle hole (using a cinnamon spice jar top this time!).
Cover the doughnuts with a clean towel and allow them to rise for another 45 minutes to an hour.
In the meantime, preheat the oven to 190 celsius, and make the maple frosting.
Maple Frosting - What you need:
(adapted from Foodnetwork.ca)
- 1/2 cup confectioner's sugar
- 2 tablespoons of maple syrup
- 1-2 tablespoons of cashew milk (my cashew milk was quite thick, so I used 2 tablespoons... if you're using a thinner milk, add one tablespoon at a time.)
Maple Frosting - What you do:
In a bowl (large enough to immerse hot and fresh baked doughnuts into it), add all the ingredients and mix well. If the frosting/glaze is too thin: add more sugar; too thick: add more cashew milk.
After 45 minutes of doughnut rising, pop the doughnuts into the oven for 8 to 10 minutes. They should be golden brown.
Allow the doughnuts to cool for a moment, then dunk them into the maple frosting. Repeat if necessary... and, just throwing it out there, in my opinion, a double-dunk is ALWAYS necessary.
Dipping the rest of the doughnuts was messy, but very fun. This makes 6 doughnuts (+ doughnut holes!!!)
And, now that I'm all grown up and no longer a small child creating havoc in a car for 16 hours, I can have my doughnut AND coffee. The joys of (young) "adulthood".
And, since I greatly adapted the recipe (from 101cookbooks), and these doughnuts are baked, they turned out to be more of a sweet bread/brioche... which is totally more mature... right?