1/3cupbuttermilk, or soured milk *see Note 1 below
2cupsall purpose flour, plus more as needed
Neutral oil, for frying , vegetable oil, canola or peanut oil recommended
Maple Donut Glaze:
1 3/4cupsicing/confectioners' sugar
3/4teaspoonlight corn syrup or golden syrup
2Tablespoonshot water, plus more as needed
Chopped walnuts, for garnish optional
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In a large bowl, whisk together the maple syrup, egg, shortening and buttermilk. The mixture will have small bits of shortening. That's ok. In a medium bowl, whisk together the flour, nutmeg, salt, baking soda and baking powder. Add the flour mixture to the maple syrup mixture and stir together until combined. The mixture will be quite wet. Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.
Line a large baking sheet with parchment paper and lightly dust with flour. Set aside.
Once chilled, remove the dough to a well floured work surface. Knead briefly, adding a bit more flour, as needed, so the dough isn't sticky. Use a rolling pin to roll the dough into a 1/2-inch thick round. Dip the bottom of a 3-inch donut cutter in flour, then cut out rounds, remove the cut round right after cutting to the prepared baking sheet. Continue cutting rounds, then re-roll the scraps and cut more.
Cover the tray with the cut donuts tightly with plastic wrap and refrigerate at least 30 minutes or up to 8 hours.
When ready to fry, heat the oil in a deep fryer (or heat about 3-inches of oil in a heavy-bottomed pot) to 375F. Use a candy thermometer to gauge the oil temperature if not using a deep fryer.
(If glazing, prepare the glaze right before you start frying, by whisking or mixing together the glaze ingredients. Add additional splashes of hot water, if needed to thin the glaze to a good dipping consistency. Set aside).
Remove 3 or 4 cut rounds from the tray in the fridge (leaving the rest still on the tray in the fridge) and add to the hot oil. Fry about 2 minutes per side, until nice and golden. Remove to a cooling rack. If glazing, while still hot, dip in the glaze to cover and return to the wire rack to set. If using walnuts, sprinkle on donuts while the glaze is still wet and press down gently with the palm of your hand. (Alternately, you can toss the hot donuts in white sugar)
Make soured milk by adding 1 teaspoon of lemon juice or white vinegar to 1/3 cup of regular milk and letting stand 5 minutes before using.
Nutritional information is approximate, due to the uncertainty of the amount of oil absorbed during frying. Nutritional information includes the maple glaze, but does not include the optional walnut.Donuts are best enjoyed on the day they are made, but will keep in an airtight container for about 2 days. You can also freeze the donuts after making (either before or after glazing).