Is it just me or would “a doughnut a day” really just solve about all problems…
Just biting down into that delicious, airy dough, with delicious creamy filling spurting out, once a day would seriously make everything else appear to be light, fluffy and OKAY.???
I think I could live that sort of doughnut eating life.?
And, if you’re wanting to get on that “ a doughnut a day” train to foodie wonderland then I would say this is THE recipe to get you going; your first class ticket to doughnut paradise. These doughnuts are browned on the outside and light and airy on the inside (perfect doughnut quality #1) they are covered in (agave/ coconut) sugar which gives you the perfect opportunity to challenge your doughnut-eating buddies to the obligatory “eat a doughnut without licking the sugar off your lips, cheek and rest of your face” challenge (perfect doughnut quality #2) and they have a creamy, lick your lips (haha, you lost the challenge!) filling that goops out all over your shirt on the first bite (perfect doughnut #3).
And to top it all off these doughnuts are stepping out from the boring confines of their humble jam-filled cousins and are full of the tastebud welcoming flavours of maple syrup, pecans, vanilla, blueberries and mascarpone.
It seems the “doughnut-a-day” train is looking pretty OKAY. ???
But wait, let’s back up for a second here. I don’t want to burst any bubbles (or derail any doughnut-a-day trains) but eating a doughnut a day is not quite the best idea (in theory, yes, but in reality, not quite) because sugar, frying in oil blah blah blah….
It may soothe our foodie souls but eating doughnuts everyday is really NOT OKAY ???(I know, it hurts to say it… I don’t like this anymore than you do)
But – ah ha! – because I care about you fellow doughnut-loving foodies – and I’m eager to get one step closer to the doughnut-a-day goal without the health consequences or guilt – I am bringing you these maple pecan doughnuts which will bring us closer towards the healthy-doughnut-a-day platform.
Because these doughnuts are made without processed or refined sugar and are naturally sweetened with 100% natural maple syrup. Which totally means we can add a little guilt-ridden (agave/ coconut) sugar on the outside because… moderation (I have tested this recipe with agave and coconut sugar to try and stay away from processed sugarcane sugar but you can use what ever sugar you want.)
OKAY, OKAY so maybe these doughnuts are not the healthiest in the world but, if you’re looking to bite into a doughnut who’s really thinking about healthy?
But, I will add that the filling of these doughnuts does contain a whole heap of blueberries (um hello? like antioxidant full “superfood” coming through??) which kinda acts as a healthy balance, right? Let’s just say making your own – and knowing what you are putting in it – is a little better than running off to buy some mass produced stuff that is full of so many ingredients you’ve probably never heard of.
So for now, the doughnut-a-day dream may be a little far off in the distance but these may fill in the spot for the “every now and then doughnut indulgence” train.
And that’s OKAY.?
Alright so we’ve seen how good these doughnuts are, let me quickly outlined the downsides of this recipe (I’ll be quick, I know you want to go off and make these doughnuts ASAP)
If you want a quick, throw together sweet indulgence snack then, I’m afraid, these are not it. Go grab yourself a huge bar of dark chocolate and be done with it… these doughnuts can wait for when you have more time and sweet snack making enthusiasm.
The dough itself needs to be made the day before you want the doughnuts and then refrigerated overnight to allow the gluten to develop. Then, the next day, it’s a matter of rolling out the dough, cutting out doughnuts, allowing them to rise for about 2 hours (depending on you ambient room temperature) before cooking doughnuts, cooling doughnuts, covering doughnuts with sugar, filling doughnuts with kick-ass blueberry and mascarpone filling…
Followed, of course, by stuffing your face with doughnuts, duh!
It’s a little bit involved (please don’t let this put you off – they are sooooo worth it!)
Nothing in the sweet treat eating world can quite compare to eating a fresh doughnut, right? Still slightly warm, soft and spongy, with warmed filling oozing out.
Yup. That’s pretty good stuff.?
Ever had a doughnut that’s a day old? Ever had to rip apart the stodgy, doughy mass, and the filling inside has soaked the insides. The whole thing is not quite the delicious sweet treat you were lead to believe.
Yes, these doughnuts, like any out there, need to be eaten on the day of production and will NOT act as a treat you can eat all week long.
So save this recipe for when you have people over on a weekend – they will not last long – so that you don’t have any doughnuts left to go bad.
However, this could also be the perfect opportunity to have not one doughnut a day, but 12.
Wow, I should really stop…
Recipe adapted from Food by Martha Stewart
Maple Pecan Doughnuts With Blueberry & Mascarpone Filling
Prep Time: 1 hour, plus rising and proofing time || Cook Time: 20 mins
- 175ml whole milk, at room temperature
- 2 1/2 tsp active dry yeast
- 450g unbleached all-purpose flour
- 100g pecans, ground
- 1/3 cup maple syrup
- 1 1/2 tsp salt
- 3 eggs
- 100g butter, softened
- Spray oil
- Oil for frying
- 1/2 cup Regular white/ agave/ coconut sugar
- FOR THE FILLING: 150g frozen blueberries, thawed
- 200g Mascarpone
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- Sprinkle the yeast over the milk and allow to stand for 5 to 10 minutes until it has dissolved and the milk is slight frothy. Whisk together the eggs and maple syrup and stir in to the milk mixture. In the bowl of a cake mixer, pour the wet ingredients. Add the flour, pecans and salt and mix on low speed until a dough it formed.
- Add the butter, a small piece at a time. Wait until the first batch of butter has been incorporated until adding more. This should take between 5 to 10 minutes, keep the mixing going until the dough is soft. Remove from the bowl and wrap in plastic wrap. Place in the refrigerator for at least 6 hours but preferably overnight.
- The next day, remove the dough from the refrigerator and plastic wrap. Roll the dough out into a large rectangle until it is about 1.5cm thick. Use a cookie cutter, or something similar to cut out the doughnuts until no more spare dough is left (I used a 3 inch cutter and was able to make 12 doughnuts wit a little dough spare).
- Whilst the doughnuts rise, place all the filling ingredients onto a blender and blend until a smooth creamy mixture is formed.
- Place the doughnuts on two lined baking trays – make sure to leave a suitable gap for them to expand. Spray the tops with spray oil and loosely cover with plastic wrap. Place in a warm-ish, draught free spot to rise for about 2 hours or until almost doubled in size.
- Fill a large, flat bottomed pan with cooking oil (I have tried this recipe with both canola and coconut) making sure the oil is about 2cm deep. Place on medium/ high heat and warm until it reaches 160°C/ 320°F. Carefully placed half the doughnuts into the pan and cook for 5 minutes or until nicely browned. Carefully flip them over and repeat on the other side. When cooked on both side, remove from the pan and allow to drain on a plate lined with paper towel. Repeat the cooking process with the remaining doughnuts
- When cool enough to handle, roll each of the doughnuts in your chosen sugar. Fill an icing bag with the blueberry cream filling and, when the doughnuts have cooled completely, poke a hole in the side with the icing bag nozzle and squeeze in the filling.
- Serve and enjoy the same day they are made.