Maple Boy Doughnuts

Maple Boy Doughnuts. If you’re looking for a special Christmas morning breakfast, you have come to the right place. These adorable little boys have become a tradition at family gatherings. Everyone loves them and all of their mapley goodness.

This recipe makes about a dozen Maple Boys.

These are perfect for making on Christmas Eve night and then refrigerating & baking the next morning.

Maple Boy Doughnuts

Makes 10-12 Maple Boys.

Doughnuts

• 1 tablespoon yeast
• 1/2 cup lukewarm water
• 1/2 cup sugar
• 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
• 2 1/2 teaspoons salt
• 1 1/2 cups warm milk (110°F or cooler)
• 1/2 cup shortening
• 2 eggs
• 5 cups flour (approximate)

Place yeast in a large mixing bowl. Add lukewarm water at about 110°F. Give a little stir, then add sugar, potatoes, salt, milk, shortening, eggs, and about 2 cups of flour. Using a paddle attachment, mix well.

Continue to mix in flour 1 cup at a time until dough wants to “hug” the beater. The dough will have gone from somewhat soupy to more elasticity. This isn’t an exact measurement because the amount of flour you’ll need depends on how much moisture is in the air.

This is the time to switch to the dough hook. Knead with the dough hook for about 8-10 minutes on medium speed. If the mixer sounds burdened, remove from mixer stand, add a 1/4 cup of warm water and knead by hand. It probably just means you added too much flour.

Cover with a clean towel and let the dough sit in a warm place for an hour or until the dough has doubled in size.

Turn happily risen dough onto the flour-covered countertop. Coat with a little bit more flour, knead for a few more minutes by hand and roll it out to about 1/2 inch thick.

Use a gingerbread boy cookie cutter that is about 5-6 inches tall. Swoosh in flour a bit so it doesn’t stick to the dough then use to create Christmas magic. If you don’t have a gingerbread boy cookie cutter, you can just cut into rectangles and make baked maple bars. I promise you that they will taste just as amazing.

If baking on the same day, place the oven on 350°F to preheat. Place boys on a baking sheet coated with non-stick baking spray or parchment paper.  Let sit on the tray in a warm place until doubled in size (about 45 minutes). After they’re done rising, bake for about 20 minutes or until light golden brown and done in the middle.

If making the night before, cover with non-stick spray-coated plastic wrap and place in the fridge. Cool for about 15 minutes before frosting.

If deep-frying: Fill the fryer with peanut oil and preheat to 350-375°F. After the oil is hot and maple boys have had time to rise, fry until they’re light golden brown on each side. Place on a paper towel-lined sheet pan to drain excess grease.

Frost doughnuts after they’ve cooled to room temperature.

Maple Cream Cheese Frosting

• 6ounces cream cheese
• 2 ounces unsalted butter
• 1 teaspoon sea salt
• 1  pound powdered sugar
• 1/4 teaspoon fresh lemon juice
• 1 tablespoons maple extract
• Up to 1/8 cup warm water if needed to thin frosting

Place all ingredients in a mixing bowl and mix on the lowest setting so it doesn’t fly out of the bowl. Turn up speed after the ingredients come together and whip for a couple of minutes.

You’ll also need about 1 cup of powdered sugar & a teaspoon or so of water mixed together to create the white frosting for the gingie cuteness.

Your family might actually have a hard time deciding between gift opening and Maple Boys. Okay, maybe not, but there’s no better way to start Christmas morning than to spoil them with both.