½ tsp ground nutmeg, to taste (I used freshly grated)
½ tsp salt
2⅔ cups all-purpose flour
For Glaze
2 cups confectioner’s sugar
maple syrup for thinning
Instructions
Set oven to 350F
Melt the butter. Beat in the oil, sugar, eggs, buttermilk, and vanilla until everything is well mixed.
Sift in the dry ingredients and mix until just blended. Do not over mix.
Grease donut pan and spoon batter into a large ziplock baggie, and cut off a ½ inch tip from one corner and pipe the batter into the pan.
Bake for about 15 minutes until risen and cooked through, you can use a toothpick to check. They will still be pale, so don’t judge by the color.
Let the doughnuts cool for a couple of minutes before removing them to a cooling rack.
Make the glaze by slowly adding maple syrup to the sugar to achieve a thick glaze texture. You can always adjust the glaze by adding more sugar or more syrup. Add the extract and stir well.
While the doughnuts are still slightly warm, dip them into the glace, headfirst, and give them a little twist as you raise them up out of the bowl. Set them, glaze side up, on the rack to dry.
Enjoy quickly, these beauties are best the day of!
Recipe by Disturing the Peas at http://www.disturbingthepeas.com/on-baked-maple-donuts/