Maple-glazed baked doughnuts

Ingredients

• ⅔ cup (100g) self-raising flour
• ½ tsp salt
• 2 tbsp caster sugar
• ⅓ cup (80ml) milk
• 1 tbsp (20ml) white vinegar
• 2 egg yolks
• 1 tbsp (20ml) olive oil
• Pink sea seal flakes, to serve

Maple glaze

• 30 g butter
• 2 tbsp maple syrup
• ⅓ cup (80ml) cream
• 1 tsp vanilla bean paste
• ½ tsp sea salt flakes

Instructions

1. Preheat oven to 180⁰C. Grease a 6-hole doughnut pan generously with butter.
 
2. Sift flour and salt into a medium bowl and add sugar. Pour milk in a small jug, add vinegar and set aside for one minute. Whisk in egg and oil.
 
3. Pour egg mixture over dry ingredients and whisk until combined.
 
4. Using a jug, pour batter into prepared tin about two thirds full to leave room for rising. Bake for 10 minutes or until lightly golden. Cool on a wire rack.
 
5. While doughnuts are baking, make maple glaze by melting butter and maple syrup in a small saucepan over low heat. Add cream, bring to the boil and simmer for five minutes, whisking occasionally, until thickened. Remove from heat and pour into a small bowl. Add vanilla and set aside to cool.
 
6. When doughnuts have cooled, dip in maple glaze and sprinkle lightly with sea salt flakes.