Step 1
Pour hot water into a large bowl and stir in yeast. Let stand for about 10 minutes or until starting to become frothy. Whisk in milk, sugar, and butter to combine. Add egg, vanilla, and salt. Stir in flour until ragged dough forms.
Step 2
Turn out onto floured work surface and knead dough for about 5 minutes, sprinkling with additional flour, if sticky until soft smooth dough forms. Place dough into an oiled bowl, cover and let rise for about 1 hour or until doubled in size.
Step 3
Cut dough into 12 pieces and on lightly floured surface, roll into about a 6 to 7-inches (15 to 17.5 cm) oval or beaver tail shape.
Step 4
Heat oil in a large heavy-duty pot or deep fryer to about 325ºF to 350ºF (160ºF to 180ºC). Prick donuts with all over with fork on both sides. Cook donuts in batches for about 1 minute, turning until golden. Remove to a paper towel lined baking sheet and repeat with remaining dough.
Step 5
Topping: In a small saucepan, heat maple syrup and butter over medium heat until butter melts and mixture bubbles. Brush donuts generously while warm. Sprinkle with maple sugar and cinnamon to serve.
Top 5 Nutrients: Selenium ≥28%DV, Folate ≥27%DV, Thiamin ≥22%DV, Riboflavin ≥21%DV, Niacin ≥16%DV.