Few things rival the comfort of warm, homemade maple glazed donuts. Their glossy maple coating, rich aroma, and pillowy texture bring a bakery-level treat into your kitchen. In this post, you’ll learn how to make these donuts from scratch, balance sweetness, and master the perfect glaze that melts with each bite.

What makes these maple glazed donuts so special is the interplay between soft, buttery dough and the deep caramel notes of maple syrup. Moreover, they’re easy to prepare once you understand a few essential techniques. The finished donuts are perfect alongside coffee or as a make-ahead brunch centerpiece.

As a result, this recipe transforms a beloved bakery favorite into a rewarding homemade project. Additionally, it gives you control over flavor intensity and sweetness. Whether you’re new to doughmaking or a seasoned baker, this treat will quickly become a recurring delight.

I first made these on a snowy weekend when my kids were craving something warm and sweet. The scent of frying dough and maple syrup instantly filled the house, creating a comforting scene. Since then, the maple glazed donuts have become a cherished family tradition. When friends visit, they always ask for a batch to take home.

Why this Maple Glazed Donuts shines

• Buttery yeast dough provides a light, airy texture that contrasts beautifully with the smooth glaze.
• The glaze highlights real maple syrup for an authentic flavor, not just sugary sweetness.
• They’re wonderful for holiday brunches, cozy weekends, or an afternoon pick-me-up. Furthermore, the recipe scales easily for gatherings.

Ingredients

• All-purpose flour (480 g / 17 oz): Forms the dough’s structure and absorbs moisture.
• Whole milk (240 g / 8.5 oz): Adds richness and activates yeast efficiently.
• Granulated sugar (100 g / 3.5 oz): Sweetens and helps yeast activity.
• Instant yeast (10 g / 0.35 oz): Leavens the dough and helps it rise quickly.
• Salt (4 g / 0.14 oz): Balances flavor and enhances sweetness.
• Unsalted butter (60 g / 2 oz): Creates tender crumb and buttery taste.
• Eggs (100 g / 3.5 oz): Bind ingredients and keep the texture moist.
• Neutral oil (for frying): Ensures even cooking and golden color.
• Pure maple syrup (120 g / 4.2 oz): Key for the glaze’s depth and authentic taste.
• Powdered sugar (180 g / 6.3 oz): Thickens glaze and provides smooth consistency.
• Heavy cream (30 g / 1 oz): Adds creaminess and shine to the glaze.
• Vanilla extract (5 g / 0.17 oz): Rounds out flavor with warm notes.

How to make maple glazed donuts

1. Warm the milk to about 38°C (100°F). Stir in yeast and a pinch of sugar. Let it bloom until foamy, about 5 minutes.
2. In a large bowl, combine flour, salt, and remaining sugar. Add softened butter and beaten eggs, mixing until crumbly.
3. Pour in the yeast mixture and knead until smooth, roughly 8 minutes. Furthermore, make sure dough feels soft but not sticky.
4. Cover and let rise in a warm spot until doubled, around 1 hour. Consequently, you’ll notice small air pockets forming within the dough.
5. Roll out on a floured surface to 1.5 cm (0.6 in) thickness. Cut with a donut cutter or 7 cm (2.8 in) ring and a smaller inner ring.
6. Place on parchment squares and allow to rise another 20–30 minutes. Meanwhile, heat oil to 180°C (355°F).
7. Fry 2–3 donuts at a time for about 1 minute per side, until golden. Drain on a wire rack over paper towels.
8. For the glaze, whisk maple syrup, powdered sugar, heavy cream, and vanilla extract until silky. Adjust consistency with more sugar or a drop of cream if needed.
9. Dip each warm donut halfway into the glaze. Set on a rack to drip and set for at least 10 minutes before serving.
10. Finally, enjoy the glossy finish and balanced sweetness.

Chef’s Notes & Tips

• Substitute half of the flour with whole wheat for a nuttier flavor without losing tenderness.
• Use air frying for a lighter version—360°F (182°C) for about 5 minutes, flipping once.
• Store leftover maple glazed donuts in an airtight container for two days; briefly warm them to refresh texture.

Conclusion

Baking these donuts at home is both comforting and rewarding. Their aroma lingers long after the last bite, and the balance of sweetness and maple warmth is unforgettable. Therefore, invite loved ones to share in your kitchen’s goodness. Leave a comment on Long Bake the Queen, save this recipe for next weekend, and explore how maple can transform even the simplest desserts. For further inspiration, the detailed dough science guide at King Arthur Baking provides useful background for better results.

FAQ

Can I bake the donuts instead of frying?

Yes, bake them at 180°C (350°F) for about 10 minutes until golden. The texture will be slightly denser but still delicious.

Is it possible to make them the night before?

Absolutely. Shape and refrigerate the dough overnight, then bring to room temperature before frying.

Can I replace maple syrup with honey?

Yes, but expect a mellower flavor. Maple syrup provides the signature depth unique to this glaze.

How do I prevent the glaze from cracking?

Ensure donuts are slightly warm when glazed and let them set at room temperature, not in the fridge.

Are maple glazed donuts freezer-friendly?

Freeze unglazed donuts for up to 2 months. Reheat and glaze fresh for best texture.