Maple Glazed Donuts
There’s something nostalgic about maple glazed donuts; soft, golden, and topped with that sweet, earthy maple flavor. I like making these on weekends when there’s a bit more time to let the dough rise and fill the kitchen with the smell of frying donuts. They’re easier to make than they look, and worth every step.
If you’ve ever wondered how to make maple donut glaze at home, this recipe breaks it down clearly. It’s one of those easy maple recipes that feels special without being complicated. Whether you’re just in the mood for maple donuts or hunting for the best donut recipe to impress a friend or family member, this one has it all.
Why you’ll love this recipe♡
- Light and fluffy texture – The dough is soft and airy, just like a good donut should be.
- Rich maple glaze – The glaze is smooth and sweet, with real maple syrup giving it depth.
- Perfect for weekends or special occasions – These feel like a treat, but they’re completely doable at home.
Ingredients you’ll need for this recipe
Servings: 12
Equipment
- baking sheet
- parchment paper
- donut cutter
Ingredients
Donuts
Maple Glaze
Optional Topping
Step by Step Guide
Prepare the Dough:
1. In a small bowl, mix the warm milk, warm water, and yeast. Let it rest for 5 to 10 minutes until it becomes foamy.
2. In a large mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
3. Stir in the softened butter, eggs, vanilla extract, and the yeast mixture. Mix until the dough begins to come together.
4. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 5 to 6 minutes.
5. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1½ hours, or until it has doubled in size.
Shape and Fry the Donuts:
6. Once risen, roll the dough on a floured surface to about ½-inch thickness.
7. Use a donut cutter, or substitute with a large glass for the outer ring and a smaller cutter for the center hole. Arrange the cut donuts on a baking sheet lined with parchment paper.
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8. Cover the donuts and let them rest for 30 to 40 minutes until they puff up.
9. Heat vegetable oil in a heavy pot to 350°F (177°C).
10. Carefully lower 2 to 3 donuts into the hot oil. Fry each side for 1 to 2 minutes or until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towel.
12. Adjust the consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.
Prepare the Maple Glaze:
11. In a medium bowl, whisk together powdered sugar, maple syrup, milk or cream, vanilla extract, and a pinch of salt until smooth.
Glaze & Finish:
12. While the donuts are still slightly warm, dip the tops into the maple glaze.
13. Set them on a wire rack and sprinkle with toasted pecans and a pinch of flaky sea salt, if using.
Recipe FAQ
Q: Can I make the dough ahead of time?
A: Yes, you can let it rise in the fridge overnight after kneading. Just bring it to room temperature before rolling and shaping.
Q: What’s the best way to shape donuts if I don’t have a donut cutter?
A: You can use a large round glass or biscuit cutter and a smaller round cutter or bottle cap for the center.
Q: How do I know when the oil is hot enough?
A: Use a thermometer. 350°F (177°C) is ideal. If you don’t have one, drop in a small piece of dough; it should bubble and rise quickly.
Q: Can I bake these instead of frying?
A: You can bake them at 375°F (190°C) for about 10–12 minutes, but the texture will be more like soft rolls than fried donuts.
Q: How long do the donuts stay fresh?
A: They’re best the same day but can be stored in an airtight container at room temperature for up to 2 days.
Q: What kind of maple syrup should I use?
A: Use pure maple syrup, not pancake syrup, for the best flavor in the glaze.
Q: Can I freeze the donuts?
A: You can freeze the plain fried donuts before glazing. Thaw and warm slightly before adding the glaze.
Q: Why didn’t my donuts puff up?
A: The dough may not have proofed long enough, or your yeast could be expired. Make sure it’s foamy before mixing.
Q: Can I use instant yeast instead of active dry?
A: Yes, use the same amount, and you can skip the proofing step. Just mix it directly into the dry ingredients.
Q: How do I thicken or thin the glaze?
A: Add more powdered sugar to thicken or more milk/cream to thin. It should be smooth but not too runny.
Q: What’s a good topping to add?
A: Chopped toasted pecans or a pinch of flaky sea salt adds great texture and contrast. Crispy bacon pieces also taste great.
Q: Are these donuts overly sweet?
A: The dough itself is mildly sweet, and the glaze gives most of the sweetness. You can adjust the glaze to your liking.
Q: Can I use non-dairy milk in the dough or glaze?
A: Yes, unsweetened almond or oat milk works fine for both the dough and glaze.
Maple Glazed Donuts
Equipment
- baking sheet
- parchment paper
- donut cutter
Ingredients
Donuts
- 3 1/2 cups all-purpose flour, plus more for dusting (440 g)
- 1/2 cup warm whole milk (120 ml / about 110°F / 43°C)
- 2 large eggs, room temperature
- 2 tbsp warm water (30 ml / about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened (60 g)
- 1/4 cup granulated sugar (50 g)
- 1 1/2 tsp vanilla extract
- 3 cups vegetable oil, for frying
Maple Glaze
- 1 1/2 cups powdered sugar (180 g)
- 1/4 cup pure maple syrup (60 ml)
- 2 tbsp whole milk or heavy cream (30 ml)
- 1/2 tsp vanilla extract
- pinch of salt
Optional Topping
- 1/2 cup chopped toasted pecans
- 1/2 tsp flaky sea salt
Instructions
- Prepare the Dough:
- In a small bowl, mix the warm milk, warm water, and yeast. Let it rest for 5 to 10 minutes until it becomes foamy.
- In a large mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
- Stir in the softened butter, eggs, vanilla extract, and the yeast mixture. Mix until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 5 to 6 minutes.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1½ hours, or until it has doubled in size.
Shape and Fry the Donuts:
- Once risen, roll the dough on a floured surface to about ½-inch thickness.
- Use a donut cutter, or substitute with a large glass for the outer ring and a smaller cutter for the center hole. Arrange the cut donuts on a baking sheet lined with parchment paper.
- Cover the donuts and let them rest for 30 to 40 minutes until they puff up.
- Heat vegetable oil in a heavy pot to 350°F (177°C).
- Carefully lower 2 to 3 donuts into the hot oil. Fry each side for 1 to 2 minutes or until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towel.
Prepare the Maple Glaze:
- In a medium bowl, whisk together powdered sugar, maple syrup, milk or cream, vanilla extract, and a pinch of salt until smooth.
- Adjust the consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.
Glaze & Finish:
- While the donuts are still slightly warm, dip the tops into the maple glaze.
- Set them on a wire rack and sprinkle with toasted pecans and a pinch of flaky sea salt, if using.
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