# South Chicago Packing 100% Pure Tallow-Fried Donuts with Maple Glaze > Classic yeast donuts fried in premium wagyu tallow for an extra-crisp exterior and tender, pillowy interior, finished with a silky maple glaze. These indulgent treats showcase South Chicago Packing 100% Pure tallow for superior frying performance and a rich, savory note that balances the sweet glaze. Canonical URL: https://www.topshelf.recipes/recipes/south-chicago-packing-tallow-maple-donuts ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe These donuts marry a classic yeasted crumb with the savory, beefy brightness of South Chicago Packing 100% Pure tallow — a frying fat that gives a thinner, ultra-crisp crust and a tender, cloudlike interior that weakens the familiar oil-soaked line between indulgence and finesse. The tallow’s flavor is subtle and grounding rather than overtly beefy; it amplifies Maillard notes on the surface so each bite hits with toasty, caramelized complexity beneath the glossy maple glaze. The maple syrup in the glaze is deliberately unadorned to let the fried dough’s richness sing through, so the balance here feels grown-up: sweet, slightly savory, and deeply comforting. This version is built for home cooks who want to explore the texture advantage of a high-quality animal fat without fuss. You’ll find the dough forgiving — slightly tacky but manageable — and the frying rhythm calming once you get your oil temperature steady. Make a batch for weekend brunch, a crowd at a winter gathering, or a small celebration where you want a showpiece that tastes like it came from a neighborhood bakery rather than a mass-produced box. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 30 minutes - Total Time: 150 minutes - Servings: 13 - Difficulty: Medium - Category: Desserts ## Ingredients ### Make the dough - 3 1/2 cups All-purpose flour - 2 1/4 tsp Instant yeast - 1/3 cup Granulated sugar - 3/4 cup Whole milk (warm, 100–110°F / 37–43°C) - 1 large Large egg - 3 tbsp Unsalted butter (melted) - 1 tsp Fine salt ### Prepare maple glaze and glaze donuts - 2 cups Powdered sugar - 1/3 cup Pure maple syrup ### Heat tallow and fry - 3 cups South Chicago Packing 100% Pure ## Ingredient Guide ### South Chicago Packing 100% Pure A featured ingredient in this recipe, available online for easy delivery. Look for it in specialty grocery stores or order it directly for convenience. ## Instructions ### 1. Make the dough Whisk warm milk, sugar, and yeast in a bowl and let sit 5 minutes until foamy. In a stand mixer bowl combine flour and salt, add foamy milk, egg, and melted butter; mix with the dough hook on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and slightly tacky. ### 2. First rise Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes depending on room temperature. ### 3. Shape the donuts Turn the risen dough onto a lightly floured surface and roll to about 1/2-inch (1.3 cm) thickness. Cut rings with a 3-inch cutter and a 1-inch cutter for centers, or cut rounds for filled donuts. Place cut donuts on parchment-lined trays, cover loosely, and let rest 20–30 minutes until puffy. ### 4. Heat tallow and fry Melt South Chicago Packing 100% Pure in a heavy, deep pot and heat to 350°F (175°C) using a thermometer. Fry donuts 2–3 at a time (do not overcrowd) 45–60 seconds per side until golden and puffed. Transfer to a wire rack set over a sheet tray to drain and cool slightly. ### 5. Prepare maple glaze and glaze donuts Whisk powdered sugar with maple syrup (add 1–2 tbsp warm water if needed) and a pinch of salt until smooth and pourable. Dip warm donuts into glaze, return to the rack to set for a few minutes, and repeat for a thicker coating if desired. ### 6. Finish and serve Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 2 days; refresh in a 350°F (175°C) oven 4–6 minutes to crisp the exterior before serving. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 329 kcal - Protein: 4.5 g - Carbohydrates: 54.6 g - Fat: 10.4 g - Saturated Fat: 5.4 g - Fiber: 1 g - Sugar: 28.9 g - Added Sugars: 28.1 g - Cholesterol: 29.8 mg - Sodium: 193.3 mg - Potassium: 87.5 mg - Calcium: 32.7 mg - Iron: 1.6 mg - Vitamin D: 0.3 mcg ## Tips ### Warm but not hot milk Keep milk between 100–110°F so yeast wakes without killing it; if it feels tepid to your wrist it’s in the right range. ### Use an accurate thermometer Monitor the tallow with a probe thermometer and adjust the heat to hold 350°F — fluctuations make donuts greasy or overbrowned. ### Don’t overcrowd the pot Fry only two to three rings at a time so the oil temperature recovers quickly and each donut cooks evenly on all sides. ### Rest after cutting Let cut donuts relax 20–30 minutes until puffy; this short proof prevents dense, gummy interiors and promotes a lighter crumb. ### Drain and cool properly Transfer to a wire rack over a sheet pan instead of paper towels to avoid steam sogginess and preserve crisp edges. ### Adjust glaze thickness If glaze is too stiff add 1–2 teaspoons warm water at a time; dip warm donuts for better adhesion and repeat for a thicker coat. ## Variations and Substitutions ### Jam-Filled Hot Donuts Cut rounds and fry without holes, then fill with warmed raspberry or apricot jam using a piping bag; dust lightly with powdered sugar to finish. ### Cardamom-Maple Twist Stir ½–1 teaspoon ground cardamom into the dough and add a pinch to the glaze for a warm-spice profile that complements the tallow’s savoriness. ### Neutral Oil Fry (Vegetarian) Replace tallow with high‑smoke neutral oil such as refined peanut or sunflower at the same 350°F; you’ll lose the beefy note but keep the crisp exterior. ### Gluten‑Free Adaptation Use a 1:1 gluten‑free flour blend with 1 teaspoon xanthan gum and reduce liquid slightly; expect a denser crumb and slightly different handling when shaping. ## Notes Using South Chicago Packing 100% Pure wagyu tallow gives these donuts an exceptional crispness and subtle beefy depth that pairs beautifully with maple. They shine at weekend brunches or as a special dessert when you want something nostalgic with a gourmet twist. ### Storage and Make-Ahead Store cooled donuts in an airtight container at room temperature for up to 24 hours to preserve texture; refrigeration can dry them, so only refrigerate if you must and consume within 48 hours. To refresh, reheat in a 350°F oven for 4–6 minutes to restore crisp edges, or 1–2 minutes in a toaster oven for a quicker revival. ### Serving Suggestions Serve warm donuts on a wire rack with a small bowl of extra maple glaze for dipping and a scattering of flaky sea salt for contrast. Pair with robust coffee, a dark-roast espresso, or a lightly sweetened chai to balance the rich, savory-fried notes; for an adult pairing, try a maple-forward bourbon cocktail or a porter beer. ## Frequently Asked Questions ### Can I use another fat instead of tallow? Yes — refined peanut, sunflower, or vegetable oil at 350°F are good substitutes, though the flavor and mouthfeel will be cleaner and less savory than tallow. For a vegetarian option, avoid animal fats entirely and use neutral oil. ### Why does this recipe use tallow? Tallow has a high smoke point and yields a thin, crisp crust with excellent Maillard browning, plus a subtle savory depth that balances the sweet maple glaze. It also stays stable across multiple batches, so it’s efficient for frying. ### My donuts are greasy — what went wrong? Most likely the oil temperature dropped too low or the donuts fried too long; make sure oil stays at 350°F and don’t overcrowd the pot. Also let donuts drain on a rack rather than paper towels to avoid them reabsorbing oil. ### How can I tell when the dough is properly proofed? It should roughly double in size and an indentation made with your finger will spring back slowly but not disappear entirely; underproofed dough snaps back quickly and overproofed dough won’t spring back. ### Can I make the dough ahead of time? Yes — after the initial mix, refrigerate the dough in a lightly oiled, covered bowl for up to 24 hours for an overnight cold ferment that deepens flavor, then bring to room temperature and continue with shaping and the second rise. Alternatively, shape the donuts and refrigerate them on trays, covered, for up to 12 hours, then finish proofing before frying. ### How do I prevent the glaze from sliding off? Glaze warm donuts to help it set, and allow a minute for the surface to cool and absorb a thin layer before dipping again; thinning the glaze just enough so it coats without pooling will help it adhere neatly. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Chocolate Peanut Butter Chex Mix](https://www.topshelf.recipes/recipes/chocolate-peanut-butter-chex-mix) - [No-Churn Fresh Berry Ice Cream (No Machine, 5 Ingredients)](https://www.topshelf.recipes/recipes/no-churn-fresh-berry-ice-cream-5-ingredients) - [Molten Lemon Cake](https://www.topshelf.recipes/recipes/molten-lemon-cake) - [Boozy Red White Blue Popsicles (Vodka Ice Pops for Adults)](https://www.topshelf.recipes/recipes/boozy-red-white-blue-popsicles-vodka-ice-pops-for-adults) - [Salted Caramel Stuffed Brownies with Crispy Edges and Sea Salt](https://www.topshelf.recipes/recipes/salted-caramel-stuffed-brownies-crispy-edges-sea-salt) - [Grilled & Campfire Seasonal Sweets: 12 Crowd‑Favorite Desserts and How to Make Them Year‑Round](https://www.topshelf.recipes/articles/grilled-campfire-seasonal-sweets-12-recipes-year-round) - [Summer Weeknight Grilling Playbook: 4-Week Rotating Meal Plan with Quick Seasonal Recipes, Make‑Ahead Sides & Grill‑First Desserts](https://www.topshelf.recipes/articles/summer-weeknight-grilling-playbook-4-week-plan) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)