Halloween Refrigerator Donut Recipe with Maple Glaze or Cinnamon Sugar

I take all the blame for my boys' obsession with traditions. Each year, Christmas morning proceeds in the same manner, without a single deviation to the routine: breakfast, stockings, grandmothers dress-up reindeer show (that is a post to itself - I promise to share at a later time), and presents. Halloween isn't any different. A few years ago, I made a frittata as our pre-trick-or-treating meal. It's quick, it's easy, and it's full of enough protein to keep any little goblin, ghost, or Anakin Skywalker running amok for hours. My boys loved this meal so much that they immediately declared it a "tradition" for Halloween dinner. Who am I to say "no" to two candy-filled little cherubs? To accompany the annual frittata-making, pumpkin-carving (those are their "practice pumpkins" in the photo above), and pumpkin seed-roasting, my husband started his own tradition, one which we are thrilled to indulge. Donuts. Soft, light circles of decadence and delight.

In past years, we dunked the fried dough in a variety of mixtures, such as cinnamon sugar, powdered sugar, and a light glaze. This year, a new favorite emerged from the pack. Last Christmas morning, the entire family pledged their allegiance to the maple glaze that tops Ree Drummond's (The Pioneer Woman) cinnamon rolls. The next time you have a free afternoon, make those cinnamon rolls. Trust me, and thank me later. Dousing the donuts in the maple glaze seemed like an obvious move and, let me tell you, it is an alluring combination. I would even say it is well on its way to becoming a tradition.

The Recipe:
In a large bowl, stir together active dry yeast, warm water, and a little sugar. Let the mixture sit until the yeast starts to bloom (little bubbles appear over the surface of the water). If the yeast does not bloom, the water may be either too cold or too hot. Discard the mixture and start again.

Add 1 ½ cups all-purpose flour, sugar, and salt. Stir vigorously with a wooden spoon for about 2 minutes (you can also use an electric mixer). Stir in lightly whisked egg and softened butter until combined. Gradually add 1 ¾ cup flour, mixing with wooden spoon (do not use electric mixer for this part) until the dough is smooth.

Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Place the dough onto a board or counter liberally covered in flour. Roll dough to a ½-inch thickness, flouring the dough and rolling pin generously and turning the dough 90-degrees between rolls to stop it from sticking. Using a 2 ½-inch donut cutter or 3-inch (for main part of donut) and 1-inch (for hole) round biscuit or cookie cutters, cut out donuts.

Place donuts and holes on two well-floured baking sheets, spacing them at least 1 inch apart. There is the helping hand of one of my candy-filled cherubs.

Set wire cooling racks over 2 empty baking sheets. Using a large saucepan or Dutch oven, pour canola oil to a depth of about 2 inches. Using a candy or deep-fry thermometer to measure, heat the oil to 325 to 350 degrees F. Start with the holes so you can get an idea of how the donuts with cook. Place 6 to 8 holes into the oil. Fry until golden brown, about 1 minute per side. When donuts or holes are golden brown on both sides, use slotted spoon to transfer to the wire racks.

Continue with the donuts and the rest of the holes, working with 3 to 4 donuts or 6 to 8 holes at a time.

When the donuts are slightly warm, dip them in cinnamon sugar or drizzle them with maple glaze. Serve warm or let cool to room temperature.

Oil tips:

When the donuts are placed in the oil, they should sink for 2 to 3 second before rising to the surface. If they do not sink at all, the oil is too hot.

Adjust the temperature of the oil accordingly if the donuts take more or less than 1 minute to cook.

When the first batch is cooked, test one of the donut holes. If they are not light and cakelike inside, or if they are greasy, then the oil may not be hot enough. Alternatively, the donut hole was cooked too long.

Maple Glaze:
Put 1 lb (½ bag) powdered sugar in a medium bowl. Add 1 teaspoon maple extract, ¼ milk, 2 tablespoon melted butter, a pinch of salt, and 2 tablespoon brewed coffee. If you prefer not to use the coffee (though it adds great flavor), substitute 2 tablespoon milk.

Stir until the glaze is smooth.

Other donut recipes:

Smitten Kitchen's Apple Cider Doughnuts
La Fuji Mama's Buttermilk Donut Holes
Shutterbean's Baked Caramel Apple Donuts
Doughmesstic's Doughnuts: Deep Fried Love
Steamy Kitchen's Chinese Donuts (Yao Tiew)

Halloween Refrigerator Donuts with Maple Glaze or Cinnamon Sugar
Donut recipe from Sunset Magazine
Glaze recipe from Ree Drummond, The Pioneer Woman

Donuts:
1 package (0.25 oz) active dry yeast
1 cup warm water (105 - 115 degrees F)
3 ¼ cups all-purpose flour, divided, plus more for rolling
⅓ cup plus 1 teaspoon granulated sugar, divided
1 teaspoon salt
1 egg, lightly beaten
⅓ cup butter, softened
Canola oil for frying

Cinnamon sugar:
½ cup granulated sugar
¼ cup ground cinnamon

Maple glaze:
½ lb. powdered sugar
½ teaspoon maple extract
2 tablespoon milk
1 tablespoon melted butter
Dash of salt
1 tablespoon brewed coffee (or 1 tablespoon milk, if preferred)

Donuts:
In a large bowl, stir together active dry yeast, warm water, and a little sugar. Let the mixture sit until the yeast starts to bloom (little bubbles appear over the surface of the water). If the yeast does not bloom, the water may be either too cold or too hot. Discard the mixture and start again.

Add 1 ½ cups all-purpose flour, sugar, and salt. Stir vigorously with a wooden spoon for about 2 minutes (you can also use an electric mixer). Stir in lightly whisked egg and softened butter until combined. Gradually add 1 ¾ cup flour, mixing with wooden spoon (do not use electric mixer for this part) until the dough is smooth. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Place the dough onto a board or counter liberally covered in flour. Roll dough to a ½-inch thickness, flouring the dough and rolling pin generously and turning the dough 90-degrees between rolls to stop it from sticking. Using a 2 ½-inch donut cutter or 3-inch (for main part of donut) and 1-inch (for hole) round biscuit or cookie cutters, cut out donuts. Place donuts and holes on two well-floured baking sheets, spacing them at least 1 inch apart.

Set wire cooling racks over 2 empty baking sheets. Using a large saucepan or Dutch oven, pour canola oil to a depth of about 2 inches. Using a candy or deep-fry thermometer to measure, heat the oil to 325 to 350 degrees F. Start with the holes so you can get an idea of how the donuts with cook. Place 6 to 8 holes into the oil. Fry until golden brown, about 1 minute per side. When donuts or holes are golden brown on both sides, use slotted spoon to transfer to the wire racks. Continue with the donuts and the rest of the holes, working with 3 to 4 donuts or 6 to 8 holes at a time.

When the donuts are slightly warm, dip them in cinnamon sugar or drizzle them with maple glaze. Serve warm or let cool to room temperature.

Cinnamon sugar:
In a shallow bowl, stir together sugar and cinnamon.

Maple glaze:
Put powdered sugar in a medium bowl. Add maple extract, milk, melted butter, salt, and coffee. If you prefer not to use the coffee (though it adds great flavor), substitute 2 tablespoon milk. Stir until the glaze is smooth.

Makes 14 to 16 donuts, plus holes

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