After working at a doughnut store for a good few years in my early high school days I was sure I would never want to look at, let alone eat another doughnut for the rest of my life. Which is why it took me by complete surprise when what felt like out of nowhere I got this unshakeable idea in my head. I just could not push it aside…..so finally I gave in … here is my result. An oven baked “doughnut twist” with a delicious maple glaze .

Please don’t be put off by the fact that this recipe looks lengthy, its really very simple. The hardest part is waiting for the dough to rise. I think you’ll agree that its worth the wait.

So here is what you will need.

Ingredients –

For the dough –

1 cup of milk (I use skim)
1 sachet of dry yeast
3 T. sugar
1 egg
2-2 1/2 c. flour

For the first/pre-glaze maple glaze :

1/4 cup milk (I use skim)
1/2 cup white sugar
1 teaspoon cinnamon
1 teaspoon maple syrup

For the final and fabulous maple glaze –

1 cup powdered sugar, sifted
1 tablespoon milk (I use skim)
2 teaspoons maple syrup

Method –

Heat the milk how ever you prefer, (microwave, saucepan, in a bowl over simmering water) until very warm to the touch.

Sprinkle the yeast over the warmed milk

then add sugar. This will start “feeding” the yeast.

Add the egg,

stir together until well combined. FYI the bubbles are a good sign, they mean that the yeast is “active and living”

Stir in flour 1/2 cup at a time

with a wooden spoon until the dough becomes too sticky and difficult to stir.

Turn the dough out onto a well-floured surface

knead it until smooth (adding sprinkles of flour if dough is a little to sticky).

Place the dough in a large bowl,

cover with a thin cloth, and allow it rise in a warm place until double in size (about 1 hour).

Preheat oven to 175’C (350’F).

Place a little flour on a large cutting board, then turn the dough out.

Cut the dough in half and set aside on some baking paper.

Gently roll half of the dough out until it’s about an centimetre thick.

Next we mix up our first maple glaze.

In a medium size bowl place 1/2 cup sugar

pour in 1/4 cup milk (I use skim)

sprinkle in 1 teaspoon cinnamon and 1 teaspoon maple syrup.

whisk to dissolve the sugar slightly and until well combined.

Use a 2 inch cookie cutter or cup to lightly indent the centre of the dough.

Brush half of the glaze over the first part/half of the rolled out dough.

Place the second half of the dough on top of the dough we just brushed with glaze and carefully stretch/roll out to match the width repeat indentation and brush with remaining glaze.

Using a sharp knife, cut from the outer edge into the indentation and repeat the entire way around making wedge shapes.

Carefully twist each wedge/section tucking the end under or pinch slightly so that it stays twisted. Whatever works is fine 🙂

I apologise for not having any photos of my twisting by it wasn’t impossible for me to get any with such sticky, maple glaze covered fingers. Here is the finished product…

Bake in your preheated oven (175’C/350’F) for 18-22 minutes (mine took 20 minutes).

Now we mix up the final, fabulous maple glaze topping –

Sift 1 cup powdered sugar into a small bowl then add

1 tablespoon milk and 2 teaspoons maple syrup

mix until consistency is smooth and glaze-like 🙂

Allow the doughnut twists to cool slightly

generously brush with your fabulous glaze.

These are so yummy, slightly crispy on the outside but so,so soft on the inside. See how soft they are…..Yum! They also seem to soak up some of the delicious, fabulous final glaze.