- Cooking Time: 10
- Preparation Time: 0
BackstoryDonuts are irresistible. Doughy, sweet, fried, they are all the things that comfort me. I decided to try my hand at making donuts at home. They were easier than I thought. I made both fried donut holes and baked donuts. I found that the maple Macallan glaze paired best with the donut holes. The dense cakey texture of the baked donuts overpowered the delicate flavor of the glaze. I used the Macallan 12 for the glaze because it is sweet and distinctive. This Macallan has big vanilla and toffee characteristics that complimented the maple and the donut.
The glaze was so fantastic I could eat it alone. Bursting with a syrupy rich flavor, the subtle Macallan essence washes over the tongue. This makes for a decadent breakfast with a nice cup of tea or a nice finish to a meal when accompanied by a glass of Macallan 12.
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons pure maple syrup
- 2 tablespoons whipping cream
- 2 tablespoons Macallan 12
- 6 tablespoons powdered sugar, sifted
- Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and and Macallan and whisk until mixture is smooth. Allow glaze to cool until slightly thickened, about 15 minutes. Dip doughnuts into glaze or drizzle glaze over doughnuts.