And on the fifth day of being snowed in, I bring you donuts.
Really, what could be better with your cup of coffee than these lightly spiced cake donuts covered in a maple glaze?
I can’t think of a thing.
M and I went out for a wander in our neighborhood late yesterday afternoon. My glory, there’s a lot of snow out there. Brilliant, white, glorious snow.
It took us two solid days to dig the cars out of all that brilliant, white, glorious snow. (Actually, one of us worked harder than the other four combined. You know who you are. Thank you.)
We’re on a somewhat major neighborhood road (and school bus route), so the plow had been through once on Sunday. It’s a single lane down the middle of the street, though… so if you happen to meet a car coming the other direction, one of you has to back up…or pull into a driveway.
Though we grew up in the Midwest, we’ve been in Virginia for decades. I’m not sure why we were so surprised to discover most local side streets and cul-de-sacs had not been plowed at all… The snow stopped falling over 48 hours ago. Really? How are people going to get to work tomorrow? And back to school… on Wednesday? Oh right, we live in the South… snow removal is not really their thing.
So the blogging binge continues.
I’ve read recently that the only true way to succeed is to fail first. Well that certainly was the case with my path to the perfect homemade donut. I tried my hand at a similar recipe a few weeks ago, and they were so awful (cloyingly sweet and a bit spongy) they were tipped into the trash. Honestly, they were terrible. I hate to throw away food.
Not these puppies – they were near-perfect. The donut is light and just barely sweetened, with a hint of warm spice… The lovely maple glaze provides a wonderful counterbalance to the spice. (Be sure to use the real deal Grade B Maple Syrup… Aunt Jemima just wouldn’t be the same.)
Have I mentioned they’re particularly fabulous with a steaming hot cup of coffee?
So I wonder: If I’m snowed in a 6th day, what shall I make?
- Donut Batter:
- ¼ cup butter
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 1 cup cake flour
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- ¼ cup pure maple syrup (Grade B)
- ½ cup powdered sugar
- Preheat the oven to 350 degrees.
- Lightly grease a donut pan.
- Melt the butter, set aside to cool.
- Whisk together the flour, baking soda, nutmeg, pumpkin pie spice and salt in a small bowl. Set aside.
- Combine the melted butter, sour cream, egg, and sugar and mix until smooth.
- Gently fold in the flour mixture, and mix until just combined.
- Spoon the mixture into a medium-sized plastic bag. Cut the tip off the corner, and pipe the batter carefully into each donut mold.
- Bake for bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown.
- For the glaze:
- Combine the melted butter, maple syrup and powdered sugar in a medium-sized bowl and whisk until smooth.
- When the donuts have cooled a bit, dip them in the glaze.
- Serve warm, if possible.