In a large bowl, add flour (starting with lesser end of range) and salt, then add to wet mixture and stir, mixing well, then covering with a towel and letting rise in a warm place for 1 hour.
Once doubled in size, add the remaining flour (1/2 cup as original recipe is written // or until the dough is no longer incredibly sticky). Mix well and then let the dough sit for about 10 minutes.
*Add more maple syrup or agave to achieve a sweeter donut, but I didn't want mine to be overboard.
*For the streusel, you want a crumbly texture but not too dry or buttery. So add brown sugar and flour accordingly until you achieve your desired texture.
*Poking a hole in the middle of the donuts is optional for a more 'traditional' appearance, but I opted to not.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Adapted from namely marley.
*Nutrition information is a rough estimate calculated with glaze and streusel topping.