1-First Step: Make the Dough
* Begin by beating 55g of room-temperature salted butter with 80g of maple sugar, 1/4 tsp fine sea salt, 1 tsp vanilla extract, and 1/3 freshly grated nutmeg pod until the mixture is fluffy and light. This usually takes about 2-3 minutes with a mixer. Add 1 large room-temperature egg and beat until smooth, then stir in 200g of sour cream (or 100g buttermilk) to create a creamy base.
* Next, sift 210g of all-purpose flour, 40g of corn starch, and 2 tsp of baking powder into the bowl. Beat everything just until combined, keeping the dough sticky and thick don’t overmix. Shape the dough into a 2-inch thick square or circle, wrap it in plastic, and chill it in the fridge for at least 1 hour. This step helps the flavors meld and makes the dough easier to handle.

2-Second Step: Prepare the Glaze
* While the dough chills, whisk together 40g of melted unsalted butter, 70g of dark maple syrup, and 1 tsp of vanilla extract in a bowl. Gradually add 140g of powdered sugar and whisk until the glaze reaches a honey-like consistency. If it’s too thick, thin it with a little more syrup; if too thin, add extra sugar.
* This step takes about 5 minutes and can be done ahead. For those adapting for dietary needs, use a vegan butter substitute here if needed to keep things plant-based. Let the glaze sit at room temperature until you’re ready to use it.

3-Third Step: Shape the Donuts
* Once chilled, heat 1.5L of vegetable oil in a heavy cast iron Dutch oven until it reaches 370°F use a thermometer to check. Roll the dough on a floured surface to about 3/4-inch thickness, then cut out donuts with a 4-inch cutter and holes with a 1-inch circle.
* Re-roll any scraps and keep them chilled to maintain shape. This shaping process should take around 10 minutes, and it’s a great spot to get kids involved if you’re baking with family. For gluten-free versions, ensure your flour blend works well for rolling.

4-Fourth Step: Fry the Donuts
* Carefully place the shaped donut into the hot oil, frying them for 2 minutes until they float and develop cracks on top. Flip them and fry for another 1.5 minutes until they’re evenly golden. Transfer to a wire rack to cool slightly, repeating with the remaining dough.
* Maintain the oil at 360-370°F for even cooking, and don’t overcrowd the pot. This step takes about 12 minutes total for a batch, and for low-calorie adaptations, you could bake them at 375°F for 10-12 minutes instead.

5-Fifth Step: Add the Glaze and Finish
* Dip each warm donut crack-side down into the glaze, lift with a fork to let excess drip off, then place on a rack. Sprinkle with 1/2 tbsp of flaky sea salt and let them cool for 10 minutes. They’re best enjoyed the same day for maximum freshness.
* This final touch takes just a few minutes and really brings the Maple Old Fashioned Donut to life. For variations, consider adding flavors like the ones in our kale salad for a healthier twist on sides.