These soft, fluffy Maple Donuts are coated in a rich maple glaze, offering the perfect combination of sweetness and indulgence. Whether it’s for breakfast, brunch, or an occasional treat, these maple donuts are sure to be a hit with anyone who loves donuts.
Why You’ll Love This Recipe
I enjoy how these donuts balance their pillowy softness with the deep, caramel-like flavor of maple glaze. The recipe uses pantry-friendly ingredients, making it accessible for any home baker. They are versatile and can be customized with toppings or flavor adjustments. Best of all, they’re freshly made, elevating them far above store-bought alternatives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Donuts:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1/2 cup whole milk, warm (about 110°F or 45°C)
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Oil for frying
For the Maple Glaze:
2 cups powdered sugar
1/4 cup pure maple syrup
3 tablespoons milk (or more for desired consistency)
1 teaspoon vanilla extract
Directions
Prepare the Dough:
I mix the flour, sugar, yeast, and salt in a large bowl.
In another bowl, I whisk together the warm milk, melted butter, eggs, and vanilla extract. Slowly, I add the wet mixture to the dry ingredients, stirring until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. When I’m short on time, I use my stand mixer with a dough hook, which takes just 5-6 minutes.
Let the Dough Rise:
I place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size.
Shape the Donuts:
After rolling out the dough to about 1/2-inch thickness on a floured surface, I use a donut cutter or two round cutters to shape the donuts. I make sure to re-roll scraps to maximize the batch.
Second Rise:
The cut donuts are placed on a parchment-lined baking sheet. I cover them lightly and let them rise for another 30-45 minutes, or until they become puffy.
Fry the Donuts:
Heating oil in a deep pot to 350°F (175°C), I fry the donuts in small batches. Each side takes about 1-2 minutes to turn golden brown. Once fried, I drain them on paper towels.
Make the Maple Glaze:
In a bowl, I whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth. I adjust the consistency by adding a little more milk if needed.
Glaze the Donuts:
Once the donuts cool, I dip the tops into the maple glaze and let the excess drip off before placing them on a wire rack to set.
Servings and Timing
Servings: 12 donuts
Prep Time: 20 minutes
Rise Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours 40 minutes
Calories per serving: 320 kcal
Variations
Toppings: I sometimes sprinkle crushed nuts, like pecans, or a pinch of sea salt over the glaze for added flavor and texture.
Flavored Glaze: For a twist, I mix a hint of cinnamon or coffee extract into the glaze.
Baking Option: If frying isn’t for me, I bake the donuts at 375°F (190°C) for about 8-10 minutes and then glaze them.
Storage/Reheating
To keep these donuts fresh, I store them in an airtight container at room temperature for up to 2 days. If I need to reheat them, a quick 10-second microwave zap does the trick. For longer storage, I freeze unglazed donuts for up to a month and glaze them fresh after thawing.
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FAQs
How do I know when the oil is ready for frying?
I use a kitchen thermometer to ensure the oil reaches 350°F (175°C). Without one, I drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly.
Can I use instant yeast instead of active dry yeast?
Yes, I swap them in equal amounts, skipping the activation step since instant yeast can be mixed directly with the dry ingredients.
What’s the best way to roll out the dough?
I like using a lightly floured surface and rolling pin to prevent sticking. If the dough feels sticky, I dust it with a little more flour.
Can I make the dough ahead of time?
Yes, I prepare the dough and let it rise overnight in the refrigerator. This slows fermentation and adds depth to the flavor.
How do I prevent the donuts from becoming oily?
I fry them at the correct temperature (350°F/175°C) and avoid overcrowding the pot, which ensures even cooking and minimal oil absorption.
Conclusion
Making maple donuts at home is a rewarding experience. Their fluffy texture and sweet maple glaze create an irresistible treat for any occasion. With simple ingredients and clear steps, these donuts are perfect for bakers of all levels. Whether served fresh or saved for later, they’re a delightful way to indulge in homemade goodness.
📖 Recipe:
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Maple Donuts
- Total Time: 2 hours 40 minutes
- Yield: 12 donuts
- Diet: Vegetarian
Description
Soft, fluffy donuts coated with a rich maple glaze offer the perfect balance of sweetness and indulgence. This easy maple donut recipe is ideal for breakfast, brunch, or a satisfying treat at any time, using pantry-friendly ingredients for irresistible homemade goodness.
Ingredients
For the Donuts:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1/2 cup whole milk, warm (about 110°F/45°C)
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Oil for frying
For the Maple Glaze:
2 cups powdered sugar
1/4 cup pure maple syrup
3 tablespoons milk (adjust as needed for consistency)
1 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- Combine flour, sugar, yeast, and salt in a large bowl.
- Whisk warm milk, melted butter, eggs, and vanilla in a separate bowl. Gradually add wet ingredients to dry ingredients, stirring to form a soft dough.
- Knead the dough for 8-10 minutes until smooth and elastic, or 5-6 minutes with a stand mixer.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
- Shape the Donuts:
- Roll the dough to 1/2-inch thickness on a floured surface. Use a donut cutter or round cutters to shape. Re-roll scraps as needed.
- Second Rise:
- Arrange shaped donuts on a parchment-lined baking sheet. Cover lightly and let rise for 30-45 minutes until puffy.
- Fry the Donuts:
- Heat oil to 350°F (175°C) in a deep pot. Fry donuts in small batches for 1-2 minutes per side until golden brown. Drain on paper towels.
- Make the Maple Glaze:
- Whisk powdered sugar, maple syrup, milk, and vanilla in a bowl until smooth. Adjust consistency with more milk as needed.
- Glaze the Donuts:
- Dip cooled donuts into the glaze. Let excess drip off and set on a wire rack.
Notes
Customization: Sprinkle crushed nuts or sea salt on the glaze for extra flavor.
Baking Option: Bake at 375°F (190°C) for 8-10 minutes instead of frying.
Storage: Store in an airtight container at room temperature for up to 2 days or freeze unglazed donuts for up to a month.
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12 donuts
- Calories: 320 kcal
