Maple Glazed Donuts Recipe

Have you ever dreamed of transforming your kitchen into a cozy, aromatic haven where cinnamon and maple glaze dance together in perfect harmony? Let me take you on a donut-making adventure that’s not just delicious, but also a total sensory feast!

Maple Glazed Donuts are my go-to treat for a sweet start to the day. To me, the donuts’ texture and flavor result from the use of all-purpose flour, baking powder, and just a hint of ground cinnamon.

But what I really love is how the maple syrup glaze adds that rich, slightly smoky sweetness. I can’t stop thinking about these donuts!

Ingredients

• All-purpose flour: Provides structure; source of carbohydrates.
• Granulated sugar: Adds sweetness; enhances browning.
• Baking powder: Leavening agent; helps donuts rise.
• Whole milk: Adds moisture; contains protein and calcium.
• Eggs: Bind ingredients; rich in protein and nutrients.
• Unsalted butter: Adds richness; contributes flavor.
• Vanilla extract: Enhances flavor; lends aromatic notes.
• Maple syrup: Natural sweetener; adds depth and flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Oil, for frying
• 1 cup powdered sugar
• 1/4 cup pure maple syrup
• 1 tablespoon milk

How to Make this

1. In a big mixing bowl, mix well the flour, sugar, baking powder, salt, and ground cinnamon. Whisk them together.

2. In another bowl, mix the ingredients—whole milk, eggs, melted butter, and vanilla extract—until they are combined well.

3. Slowly incorporate the wet ingredients into the dry ingredients, mixing until the dough is smooth and free of lumps.

4. Oil of ample measure in a large, deep frying pan or pot. The oil should reach a temperature of 350 degrees Fahrenheit, or 175 degrees Celsius.

5. On a surface that is lightly dusted with flour, roll the dough to about a 1/2 inch thickness. Using a donut cutter or two different-sized round cutters, cut out donut shapes.

6. In batches, fry the donuts, flipping them as needed, until they are golden brown on both sides, about 2-3 minutes per side.

7. Using a slotted spoon, remove the donuts and let them drain on paper towels so the excess oil can drain away. Ensure the slotted spoon allows for good drainage and some airflow so that the donuts do not become re-oiled by excess oil dripping off the spoon.

8. In a small bowl, mix together the powdered sugar, maple syrup, and tablespoon of milk. Whisk until you have a smooth glaze.

9. Immerse the warm donuts in the maple glaze, covering their tops.

10. Set the wire rack over a baking sheet. Place the glazed donuts on the rack to allow the glaze to set. The wire rack needs to be over the baking sheet so that the glaze can drip and not pool under the donuts.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Rolling pin
5. Donut cutter or two round cutters
6. Large, deep frying pan or pot
7. Cooking thermometer
8. Slotted spoon
9. Paper towels
10. Small bowl
11. Wire rack
12. Baking sheet

FAQ

• Can I bake the donuts instead of frying?Indeed, the donuts can be baked at 350°F (175°C) for around 10-12 minutes, or until they achieve a golden-brown hue. For optimal results, employ a donut pan.
• What is the best oil for frying the donuts?Frying donuts requires neutral oils with high smoke points. Canola oil, vegetable oil, and peanut oil are good choices.
• Can I use a different type of flour?All-purpose flour is the best choice, but a 1:1 gluten-free blend can also be used if a gluten-free option is needed.
• How should I store leftover donuts?Keep in an airtight container. At room temperature, they’ll last 1-2 days. For longer storage, stick them in the fridge; they’ll be good for another 5-6 days.
• Can I use pancake syrup instead of pure maple syrup for the glaze?For its robust flavor, pure maple syrup is most definitely recommended; however, in a pinch, pancake syrup can be used as a substitute.
• How do I prevent the donuts from becoming greasy?Make sure the oil is heated to the right temperature (about 350°F/175°C) before frying so that the food doesn’t soak up too much oil.
• What can I do if the glaze is too thin?Add a bit more powdered sugar until the thickness you want for the glaze is achieved.

Maple Glazed Donuts Recipe Substitutions and Variations

You can use whole wheat flour instead of all-purpose flour for a denser texture.
For a more healthful choice, you can replace granulated sugar with coconut sugar.
A mixture of 1/4 teaspoon baking soda and 1/2 cup of yogurt can replace baking powder.
Substitute ground nutmeg for ground cinnamon and enjoy a new spice flavor.
To create a version without dairy, use almond milk in place of the whole milk.

Pro Tips

1. Temperature Control for Frying To ensure your donuts are evenly cooked and not greasy, maintain the oil temperature at 350°F (175°C). Use a candy or deep-fry thermometer for accuracy, and avoid overcrowding the pan, as this can lower the oil temperature.

2. Avoid Overmixing the Dough When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can result in tough donuts. Aim for a smooth consistency without overworking the dough.

3. Test Donut Thickness Before cutting out all the donuts, fry a small test piece to check if your dough thickness is yielding the right donut texture. Adjust rolling thickness slightly as needed for a perfect doughnut shape and texture.

4. Perfect Glaze Consistency If your glaze is too thick or too thin, adjust with small amounts of milk or powdered sugar, respectively. The glaze should be pourable but thick enough to stick to the donuts without dripping off completely.

5. Even Cooking with Frying Flip the donuts gently using a slotted spoon or tongs to avoid deflating them. This helps ensure an even golden-brown color on both sides and prevents any splashing of hot oil.