So, I must tell you that these doughnuts are absolutely fabulous. They are everything a cake doughnut should be: a nice crust on the outside, with a light (not too sweet) cake inside, & a delicious glaze. These are almost like the crullers I remember from my childhood. My Dad & my Uncle Marty would bring back these wonderful crullers from the Allwood Bakery in Clifton. They would sit there in our kitchen having coffee & crullers and talk about horses (they were big into horse racing but not in a bad way). Sadly, you can't get a good cruller these days. These doughnuts are a close second.
They were really not hard to make. However, I did realize that using the Waring Deep Fryer was not the appropriate tool here. You do not make doughnuts in a little fry basket (no room to flip). Luckily, we have an electric fryer that worked great. And, it didn't take all that long. After the dough rests for an hour, you're good to go. I did only make half the recipe because I really don't need two dozen doughnuts sitting around and this was just a test. And I made the original glaze (remember, I said I was going to skip the glaze & just use powdered sugar?). Well, you can't really have maple doughnuts without the maple and the maple is in the glaze.
I've attached a few photos here. It was a great way to while away a Saturday afternoon - I strongly encourage you bakers/fryers out there to try it.