Ingredients
Scale
- 1/4 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
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon maple extract
- ½ cup milk
- Glaze
- 1 cup powdered sugar
- Pinch of salt
- 1 tablespoon milk
- 1/2 teaspoons maple extract
Instructions
- 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 1/2 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.
Keywords: donut, sausage, breakfast, maple