Maple Donuts
These Maple Donuts are soft, fluffy, and coated with a luscious maple glaze that offers a perfect balance of classic comfort and gourmet flavor. Baked instead of fried, they are a lighter treat infused with pure maple syrup and vanilla.
Servings: 8 servings
Ingredients
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup warm water (about 110°F/43°C)
- 3/4 cup warm milk (dairy or plant-based, warmed to about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted or a neutral oil like vegetable oil)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour plus extra for dusting
- 1/2 teaspoon salt
For the maple glaze:
- 1 cup powdered sugar sifted
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons warm milk (to thin the glaze as needed)
Instructions
- In a small bowl, combine the warm water and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy and bubbly.
- In a large mixing bowl, whisk together the warm milk, sugar, melted butter, egg, and vanilla extract. Add the activated yeast mixture.
- Slowly add the flour and salt, mixing with a wooden spoon or dough hook attachment on a stand mixer until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-7 minutes on medium speed.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Cut out donut shapes using a donut cutter or two round cutters. Place on a parchment-lined baking sheet.
- Cover the cut donuts loosely and let them rise again for 30-45 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake donuts for 10-12 minutes until golden brown. Remove and cool on a wire rack.
- In a medium bowl, whisk together powdered sugar, maple syrup, and vanilla extract. Add warm milk one tablespoon at a time until glaze is smooth and slightly runny.
- Dip the cooled donuts tops into the maple glaze. Allow glaze to set before serving.
Equipment
- Small Bowl
- Large Mixing Bowl
- Wooden Spoon
- Stand Mixer with Dough Hook (optional)
- Rolling Pin
- Donut Cutter or Round Cutters
- Parchment-lined baking sheet
- Wire Rack
- Medium Bowl
Notes
Use warm liquids for yeast activation; avoid over-flouring dough; proof dough in a warm, draft-free spot; glaze donuts when slightly cooled; store in airtight container at room temperature up to 2 days or freeze for longer storage.