Maple Sausage Glazed Donuts
So, what do you do when you are snowed in???? Bake of course!
When its freezing, snowing and blowing, comfort foods are the best! We had the biggest snowfall of the year last Sunday……about 15 inches of heavy white stuff. Now, at this point in winter, I could care less about snow. If we didn’t have it for Christmas, Mother Nature can keep it!
That didn’t happen……so, I baked. When it’s cold and snowy, there is something about the oven on and house smelling of yummy baked things. It’s cozy and comforting.
I baked donuts again. I made savory donuts….well semi-savory. I figured if I could make Savory Stuffed French Toast, I would give savory donuts a try. This is where Tim gave me that look…….you know, like I was a nut off plum. I don’t think he thought it would work……..but it did!!!
I took my recipe for French Vanilla Glazed Donuts and tweaked it a bit. Instead of vanilla bean, I used maple and vanilla extract. Added a quarter of a pound of cooked sausage into the batter. I wasn’t sure if I wanted to glaze the finished donuts, so I put sugar on half and glazed the other half.
For the glaze, I did a simple powdered sugar glaze………..powdered sugar, maple extract, and milk. After the donuts cooled I glazed the ones I did not sugar.
Now was time for the taste test. Which would be better? It was sugar by just an inch. I used my fav, Turbinado sugar. It makes the best sugar crunch on top of baked goodies. The glaze was great too…..like I said, sugar by an inch!
- ¼ pound sausage, cooked and crumbled
- 5 tablespoons unsalted butter, room temperature
- ½ cup sugar
- 1 egg, beaten
- 1½ cups flour
- 2¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract
- ½ cup milk
- 1 cup powdered sugar
- Pinch of salt
- 1 tablespoon milk
- ½ teaspoons maple extract
- Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
- Cook sausage in a small skillet until no longer pink. Drain on paper toweling and set aside.
- Cream together butter and sugar until fluffy. Add egg and ½ vanilla bean scraped, mix well.
- Sift flour, baking powder, and salt together. Add dry ingredients alternately with milk. Fold in cooked sausage.
- Fill donut tins dividing batter equally between them. Bake 15-20 minutes.
- In a medium bowl, whisk together the powdered sugar, salt, 1 tablespoon milk, and vanilla until smooth. If it's too thick for a glaze, add the extra teaspoon of milk.
- Once the donuts are completely cool, dip the tops/drizzle each doughnut with the glaze and let the excess drip off. Let the glaze harden before serving. Store in an airtight container.