This recipe comes from sister Chris from Juneau, Alaska.
2 packages dry yeast
1/2 cup warm water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon (optional)
5 cups flour
1/2 cup shortening
Dissolve yeast in warm water in large mixer bowl. Add milk, 1/2 cup sugar, salt, spices, eggs, shortening and 2 cups flour.
Blend 1/2 minute on low speed, scrap bowl constantly. Beat 2 minutes on medium. Stir in remaining flour.
Cover and let rise in warm place till double 50-60 minutes.
Turn dough onto floured board, roll 1/2 inch thick, cut into doughnuts. Cover, let rise on board until double 20 minutes.
Heat fat or oil (3-4 inches deep) to 350 degrees in deep fat fryer or deep pan. Drop into oil, fry 1-1 1/2 minutes on each side. Carefully remove from oil, do not prick.
Drain on absorbent paper. While warm, roll doughnuts in sugar or frost with maple or chocolate frosting.
MAPLE BAR FROSTING
¼ cup butter
½ cup brown sugar
3 TBSP milk
1 TBSP corn syrup
2 tsp maple extract
2 cups powdered sugar
In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
Remove from heat and add in corn syrup and maple extract. Add in powdered sugar ½ cup at a time, whisking until smooth between additions.
Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally
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