Cinnamon Sugar + Maple Glaze Plantain Donuts
Cinnamon Sugar + Maple Glaze Plantain Donuts
Ingredients
For the Dough
- 2 very ripe plantains, baked or roasted
- 0.7 g yeast
- 1 cup milk
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon reddish spice, (e.g., paprika or cayenne)
For Frying
- 4 cups oil, for frying
For the Maple Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup maple syrup
- 2 tablespoons milk
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F (190°C). Bake or roast two very ripe plantains until their skins are dark and the plantains are soft, about 20-30 minutes. Once cooled slightly, peel the roasted plantains and mash them thoroughly with a fork until smooth. Set aside.
⏱️ 30 min•🌡️ 375
- 2
In a liquid measuring cup, warm approximately 1 cup of milk to about 105-115°F (40-46°C). Add 0.7g of yeast to the milk and stir briefly. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 3
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ginger powder, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of reddish spice (like paprika or cayenne). Whisk these dry ingredients together.
⏱️ 5 min
- 4
To the activated yeast and milk mixture, add 1/4 cup of granulated sugar, the mashed plantain, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Stir the wet ingredients together until well combined.
⏱️ 5 min
- 5
Pour the wet mixture into the large bowl containing the dry ingredients. Place the bowl under a stand mixer fitted with a dough hook attachment. Knead the dough on medium speed for 8-10 minutes until it comes together as a smooth, elastic ball. The dough should be slightly sticky but manageable.
⏱️ 10 min
- 6
Lightly oil a clean large bowl. Transfer the kneaded dough to the oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap. Let the dough proof in a warm place (like a turned-off oven with the light on) for 60-90 minutes, or until it has doubled significantly in size.
⏱️ 90 min
- 7
Gently punch down the risen dough to release the air. Lightly flour a clean work surface. Transfer the dough to the floured surface and use a rolling pin to roll it out to an even thickness, approximately 1/2 inch.
⏱️ 5 min
- 8
Prepare a baking sheet by lining it with parchment paper. Cut 3-inch squares of parchment paper. Use a round cookie cutter (approximately 3-inch diameter) to cut out donut rounds from the rolled dough. Place each cut donut round onto an individual square of parchment paper on the baking sheet. Then, use a smaller round cutter (approximately 1-inch diameter) to cut out the centers of the donut rounds, forming the classic donut shape. Reroll scraps as needed.
⏱️ 10 min
- 9
Cover the cut donuts loosely with a clean towel. Let them proof a second time in a warm place for 30-45 minutes, or until they are visibly puffed up and light.
⏱️ 45 min
- 10
While the donuts are proofing, prepare for frying. Heat about 4 cups of oil in a cast iron pan or deep fryer to 350-375°F (175-190°C). Have a wire rack set over a baking sheet ready for draining.
⏱️ 5 min•🌡️ 350
- 11
Carefully transfer the proofed donuts into the hot oil, using the parchment paper squares to help prevent deflating. The parchment paper will detach in the oil; remove it with tongs. Fry 2-3 donuts at a time, turning once, until they are golden brown on both sides (about 1-2 minutes per side). Remove the fried donuts from the oil and place them on the wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 12
In a bowl, whisk together 1 1/2 cups of powdered sugar, 1/4 cup of maple syrup, and 2 tablespoons of milk until a smooth, pourable glaze is formed. Adjust milk amount for desired consistency.
⏱️ 3 min
- 13
In a flat dish, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon, mixing well.
⏱️ 2 min
- 14
Once the donuts have cooled slightly but are still warm, dip some of the fried donuts into the prepared maple glaze, ensuring they are fully coated. Dip other cooled, fried donuts into the cinnamon sugar mixture, ensuring they are fully coated. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Sugar + Maple Glaze Plantain Donuts
For the Dough
- 2 very ripe plantains, baked or roasted
- 0.7 g yeast
- 1 cup milk
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon reddish spice, (e.g., paprika or cayenne)
For Frying
- 4 cups oil, for frying
For the Maple Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup maple syrup
- 2 tablespoons milk
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F (190°C). Bake or roast two very ripe plantains until their skins are dark and the plantains are soft, about 20-30 minutes. Once cooled slightly, peel the roasted plantains and mash them thoroughly with a fork until smooth. Set aside.
⏱️ 30 min•🌡️ 375 - 2
In a liquid measuring cup, warm approximately 1 cup of milk to about 105-115°F (40-46°C). Add 0.7g of yeast to the milk and stir briefly. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 3
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ginger powder, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of reddish spice (like paprika or cayenne). Whisk these dry ingredients together.
⏱️ 5 min - 4
To the activated yeast and milk mixture, add 1/4 cup of granulated sugar, the mashed plantain, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Stir the wet ingredients together until well combined.
⏱️ 5 min - 5
Pour the wet mixture into the large bowl containing the dry ingredients. Place the bowl under a stand mixer fitted with a dough hook attachment. Knead the dough on medium speed for 8-10 minutes until it comes together as a smooth, elastic ball. The dough should be slightly sticky but manageable.
⏱️ 10 min - 6
Lightly oil a clean large bowl. Transfer the kneaded dough to the oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap. Let the dough proof in a warm place (like a turned-off oven with the light on) for 60-90 minutes, or until it has doubled significantly in size.
⏱️ 90 min - 7
Gently punch down the risen dough to release the air. Lightly flour a clean work surface. Transfer the dough to the floured surface and use a rolling pin to roll it out to an even thickness, approximately 1/2 inch.
⏱️ 5 min - 8
Prepare a baking sheet by lining it with parchment paper. Cut 3-inch squares of parchment paper. Use a round cookie cutter (approximately 3-inch diameter) to cut out donut rounds from the rolled dough. Place each cut donut round onto an individual square of parchment paper on the baking sheet. Then, use a smaller round cutter (approximately 1-inch diameter) to cut out the centers of the donut rounds, forming the classic donut shape. Reroll scraps as needed.
⏱️ 10 min - 9
Cover the cut donuts loosely with a clean towel. Let them proof a second time in a warm place for 30-45 minutes, or until they are visibly puffed up and light.
⏱️ 45 min - 10
While the donuts are proofing, prepare for frying. Heat about 4 cups of oil in a cast iron pan or deep fryer to 350-375°F (175-190°C). Have a wire rack set over a baking sheet ready for draining.
⏱️ 5 min•🌡️ 350 - 11
Carefully transfer the proofed donuts into the hot oil, using the parchment paper squares to help prevent deflating. The parchment paper will detach in the oil; remove it with tongs. Fry 2-3 donuts at a time, turning once, until they are golden brown on both sides (about 1-2 minutes per side). Remove the fried donuts from the oil and place them on the wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 12
In a bowl, whisk together 1 1/2 cups of powdered sugar, 1/4 cup of maple syrup, and 2 tablespoons of milk until a smooth, pourable glaze is formed. Adjust milk amount for desired consistency.
⏱️ 3 min - 13
In a flat dish, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon, mixing well.
⏱️ 2 min - 14
Once the donuts have cooled slightly but are still warm, dip some of the fried donuts into the prepared maple glaze, ensuring they are fully coated. Dip other cooled, fried donuts into the cinnamon sugar mixture, ensuring they are fully coated. Serve immediately and enjoy!
⏱️ 5 min