Rating: 3.29 / 5.00 (34 Votes)

Total time: 1 hour

Servings: 30.0 (servings)


For the glaze:



For the donuts, mix dry germ with a little warm water and 1 tsp sugar. Let stand for 10 minutes until it foams.

Mix flour with remaining sugar, vanilla flavoring and salt. Heat milk and melt butter in it. Knead lukewarm milk-butter mixture, Dampfl, flour mixture and egg with dough hook to a soft dough. Cover and let rise in a warm place for about an hour.

Meanwhile, for the glaze, melt the butter and mix it with the powdered sugar and maple syrup to a paste. If it is too thick, stir in enough hot water to make the glaze viscous.

Knead the yeast dough again, form into finger-thick rolls and divide into pieces about 12 inches long. The length depends on the donut maker you use.

Place the pieces in the donut maker, close and bake for 2-3 minutes. Take out the donuts, let them cool a bit and dip one side into the glaze while still warm and let them dry.

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