Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
360 ml milk
70 gm butter
14 gm active dry yeast (2 pkgs.)
80 ml warm water (95°F to 105°F / 35°C to 41°C)
2 large eggs, beaten
55 gm white granulated sugar
1.5 teaspoon table salt
1 teaspoon cardamom, ground
1/2 teaspoon saffron strands, crushed
650 gm all purpose flour + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Powdered Sugar Maple Glaze:
480 ml powdered (Icing) sugar
2 tablespoons maple syrup
2 tablespoons milk
Pistachios, finely chopped
Additional powdered sugar for dusting
- Place the milk in a medium saucepan and heat over medium heat just until
warm enough to melt the butter. (Make sure the butter is melted so that it
incorporates well into the batter.) Add the crushed saffron strands and let
- Place the butter in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for
5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the
large bowl of a stand mixer and add the milk and butter mixture, first making
sure the milk-saffron and butter mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, cardamom, and half of the flour. Using the paddle
attachment of your mixer (if you have one), combine the ingredients on low speed
until flour is incorporated and then turn the speed up to medium and beat until
- Add the remaining flour, combining on low speed at first, and then increase
the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky. I decided to use my hands and knead the dough. It is very sticky to start with but the more you knead the more the dough comes together into a lovely, shiny and smooth ball.
- Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until
doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make
sure the surface really is well-floured otherwise your doughnuts will stick to
- Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or
drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on
floured baking sheet, cover lightly with a tea towel, and let rise for 30
- Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute
per side or until golden brown (my doughnuts only took about 30 seconds on each
side at this temperature).
- Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
- Whisk powdered sugar, 2 tablespoons maple syrup and 2 tablespoons milk to
blend. Whisk to a medium thick glaze.
- Can be made up to 3 hours ahead.
- Add doughnut holes to bowl of powdered sugar and toss to coat. Dust some
doughnuts with powdered sugar.
- Spread doughnuts on 1 side with powdered sugar maple glaze and sprinkle with
- Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.