Maple Glazed Donuts: Sweet Comfort in Every Bite
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.
Print
Pin
Servings: 12 people
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.
Instructions
- 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.
- In a large bowl, combine flour, salt, and remaining sugar. Add softened butter and beaten eggs, mixing until crumbly.
- Pour in the yeast mixture and knead until smooth, roughly 8 minutes. Furthermore, make sure dough feels soft but not sticky.
- Cover and let rise in a warm spot until doubled, around 1 hour. Consequently, you'll notice small air pockets forming within the dough.
- 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.
- Place on parchment squares and allow to rise another 20–30 minutes. Meanwhile, heat oil to 180°C (355°F).
- Fry 2–3 donuts at a time for about 1 minute per side, until golden. Drain on a wire rack over paper towels.
- 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.
- Dip each warm donut halfway into the glaze. Set on a rack to drip and set for at least 10 minutes before serving.
- Finally, enjoy the glossy finish and balanced sweetness.
Notes
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.
Golden maple glazed donuts plated for an inviting brunch.