Beef Maple Doughnuts

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Beef Maple Doughnuts

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Beef Maple Doughnuts

I made these to go with the Snickers Cheesecake for my Brother a couple of weeks ago. And they were oh so good. Salty beef with a sweet maple glaze on a warm yeast doughnut. I used half of this recipe and it worked out perfectly.

Beef Maple Doughnuts

Beef Maple Doughnuts

Course Baking, Breakfast, Dessert
Servings 9



  • 3/4 cups of milk
  • 40 grams of copha
  • 7 grams of instant yeast {one sachet}
  • 40 mL of warm water
  • 1 eggs beaten
  • 2 tablespoons of sugar
  • teaspoons kosher salt
  • 2.5 cups plain flour
  • 1.5 litres of canola oil for frying


  • 2 cups of icing sugar
  • 1/4 cup of maple syrup
  • 1 vanilla bean
  • 20 grams of butter melted
  • Water to loosen to the right consistency
  • 2 rashers of Beef finely diced.



  • Melt the copha in a small sauce pan on a low heat then whisk in milk and continue warming until steaming.
  • Add the warm water to the hot milk then transfer mix to the bowl of a stand mixer.
  • Sprinkle the yeast in the bowl allowing it to sit and bubble for 5 minutes.
  • Add in the egg, sugar, salt and about half of the flour.
  • Using the dough hook attachment, mix the ingredients together on low speed until just combined then add in enough of the remaining flour to give you a formed, but slightly sticky dough. Leaving the dough sticky will ensure that your doughnuts are airy and soft!
  • Knead the dough for about 7 minutes.
  • Grease a large bowl and place the dough inside. Cover with cling wrap, place in a warm spot and allow to rise for 1 hour, or until it has doubled in size
  • Roll the dough out on a lightly floured surface, until it is about 1cm thick.
  • Use an 8cm cutter to cut out the doughnuts followed by a 3cm cutter to cut out the centre.
  • Place the doughnuts on a floured baking tray, and cover with cling wrap. Place in a warm place for another 20 to 30 minutes.
  • Meanwhile, heat your oil to 180 degrees in a heavy base saucepan. I just guessed this and did some trial and error with the doughnut holes.
  • Fry the doughnuts for about 2 minutes on each side and place on a roasting rack to cool before glazing.


  • Cook the beef in a pan until crispy. Allow to drain on some paper towel.
  • Once the doughnuts are cool, they are ready to glaze.
  • Combine all the glaze ingredients, besides the water, in a bowl and whisk together until smooth.
  • Add enough water to achieve the desired consistency.
  • Glaze the doughnuts once, twice or three times (I glazed twice!)
  • Sprinkle with the cooled beef.
Keyword beef
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