These heavenly Canadian classics have a little bit of a twist to them and are the perfect substitute for your weekend Tim's run (especially if it's -40 outside). Even better, theres minimal mess to clean up at the end unlike the donuts that you fry. They've got a winter spicy taste with the perfect creamy icing that gives a little bit of a boozy kick.
Prep time: 10 minutes
Cook time: 10-12 minutes
1 cup flour
1 tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp pumpkin spice or ¼ tsp nutmeg
¼ tsp salt
2 Tbsp salted butter, melted
1 large egg
⅓ cup brown sugar
¼ cup milk
¼ cup sour cream, plain yogurt, or mayonnaise
1 tsp vanilla
Maple Whisky Icing:
2 Tsp butter, melted
¼ cup maple syrup, at room temperature
1 oz whisky*
1 cup icing sugar
½ tsp vanilla
Pinch of salt
Preheat oven to 350. Grease donut pan and set aside
1. Make the donuts: combine the dry ingredients and set aside. Whisk the melted butter with the sugar egg, then add the milk, yogurt (or whatever you’re using), and vanilla and whisk together. Pour the dry ingredients into the wet and lightly fold until fully combined. Don’t overmix.
2. Scoop the batter into a ziploc bag and cut a hole at the bottom. Pipe the batter into the donut cups.
3. Bake for 10-12 minutes. To check if done, lightly poke a donut and if it bounces back, they’re done.
4. Transfer to a wire rack over a cookie sheet to cool. Meanwhile mix the icing.
5. Dip each donut into the icing and place back on rack. I like to do this twice to get a full set layer of icing.
Best served immediately or can be kept in an airtight container at room temp or in the fridge for two days.
Note: You can use any kind of whisky you here, but I used the Maple Cask Whisky by Gretzky Estates and it added a little bit more maple flavour in addition to the maple syrup. If you would like to make this alcohol free, just substitute the whisky with 1/3 cup maple syrup instead of 1/4, or keep it at 1/4 cup and add a tsp maple extract.
As always, thanks for reading and let me know if you try these out! If you'd like to subscribe, sign up with you email on the homepage.