Fall’s Best Kept Secret: Smoked Maple Whisky Donuts! Crispy on the outside, fluffy on the inside, and dripping in a rich maple. Whisky glaze that’ll have you savoring every bite. It’s the perfect blend of sweet, smoky, and oh-so-satisfying. These aren’t just any donuts—they’re a fall must-try!
Difficulty
Easy
Ingredients
- Ingredients: Maple Whisky Glaze
- 113g (1 Cup) Confectioners Sugar
- 100g (â…“ Cup) Maple Syrup
- 4g (1 Tbsp) Whisky
- 1g (½ tsp) Ultra-Tex 3
- Ingredients: Doughnut
- 28g (2 Tbsp) Melted Butter
- 25g (2 Tbsp) Cooking Oil
- 1 Egg
- 100g (½ Cup ) Sugar
- 115g (½ Cup) Buttermilk
- 3g ( ½ tsp) Vanilla Paste
- 175g (1 ¼ Cup ) All Purpose Flour
- 1.5g (½ tsp) Baking Powder
- 3g (½ tsp) Baking Soda
- 1g (½ tsp) Grated Cinnamon
- .5g (½ tsp) Grated Nutmeg
Equipment
- Smoking Gun / Wood Chips
- BlenderÂ
- Stand Mixer
- Rubber Spatula
- Pan Spray
- Doughnut Baking Pans
- Pastry Bag
- Wire Rack
Timing
Active Time: 30 Minutes Total Time: 1 Hour
Yield
11 Donuts
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Create Glaze
Dry mix the sugar and Ultra-Tex 3.ÂIn a bowl stir the maple syrup and the whiskey together.ÂÂAdd the dry mix to the wet and whisk until thoroughly combined, about 2 minutes.ÂYou can cook the alcohol off the whiskey and if you decide to do so you will have to cook up 3 tablespoons to get to 1 tbsp.Â
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Prepare. Wet and Dry Ingredients
Preheat oven to 356°F and dry mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt and reserve.ÂIn the blender add the buttermilk, melted butter, egg and vanilla.Â
-
Smoke Wet Ingredients
Place the hose of the smoking gun into the lid hole and wrap with food film.ÂAdd wood chips to the burn chamber, turn on and light the wood chips.ÂWhen smoke starts to fill up and the blender pitcher turn on the blender on and sets it to medium high speed.ÂContinue smoking for 10 minutes refilling the burn chamber as needed.ÂOnce you are done smoking the wet ingredients pour it into the stand mixer bowl.Â
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Combine Wet and Dry Ingredients
 Add the dry mix and mix with the whisk attachment for two to three minutes, scraping down the sides as needed.ÂUsing the rubber spatula, scrape all of the batter into the pastry bag.ÂOil or spray the doughnut baking pan.ÂPipe the batter into 80% of the doughnut cavity’s capacity.Â
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Bake and Glaze Donuts
 Bake for 9 to 11 minutes. Remove from the oven, tap out doughnuts onto the wire rack and let cool for 15 minutes.ÂDip the doughnut into the whisky glaze and set on a wire rack glaze side up.ÂOptionally you can sprinkle a crispy element on top like a granola for added texture.ÂEnjoy!Â
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Summary
Recipe Name
Smoked Donuts with Maple Whisky Glaze
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time