There’s something downright magical about sinking your teeth into a maple-glazed donut—that moment when the crackly glaze gives way to a cloud-like interior, releasing a rush of caramelized sweetness that tastes like Sunday mornings and lazy afternoons rolled into one. This recipe? It’s my love letter to that feeling. Whether you’re a weekend warrior in the kitchen or a seasoned baker, these donuts are your ticket to becoming the hero of the breakfast table (or the midnight snack run—no judgment here).
Love Maple-Glazed Donut? So do we! If you're into Dessert Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why This Recipe Works
- Flavor that sings: The maple glaze isn’t just sweet—it’s got depth, like the syrup drizzled over your grandpa’s stack of pancakes. It dances with the yeasty warmth of the dough in a way that’ll make you close your eyes and sigh.
- Texture heaven: That crisp shell shattering to reveal a tender crumb? It’s the kind of contrast that turns eaters into believers.
- Skills for life: Master this, and you’ve unlocked the secrets to proofing, frying, and glazing—think of it as your pastry diploma.
Essential Ingredients & Tools
Ingredients for the Dough
- 2 ¼ cups all-purpose flour (the backbone of your donut—swap in bread flour if you want a chewier bite).
- ¼ cup granulated sugar (just enough to balance the yeast’s savory hum).
- 1 packet (2 ¼ tsp) active dry yeast (your dough’s best friend—treat it right, and it’ll reward you with lofty heights).
- ½ cup whole milk (the secret to tenderness—though if you’re dairy-free, almond milk will do in a pinch).
- 1 large egg (the glue that holds your dreams together).
- 3 tbsp unsalted butter, melted (because richness never hurt anybody).
- ½ tsp salt (the unsung hero that makes everything taste more like itself).
Ingredients for the Maple Glaze
- 1 cup pure maple syrup (Grade A for elegance, Grade B for boldness—your call).
- 1 cup powdered sugar (sift it unless you enjoy battling lumps).
- 1 tsp vanilla extract (a splash of depth).
- 2 tbsp heavy cream (or milk, if you like your glaze on the thinner side).
Tools You’ll Need
- Stand mixer with dough hook (or biceps and patience—your choice).
- Candy thermometer (glaze is a science, and this is your lab coat).
- Donut cutter (or a glass and a shot glass—improvisation is the mother of invention).
- Parchment paper (because nobody likes donuts that stick like bad decisions).
Serves: 12 | Prep: 2 hours (mostly waiting) | Cook: 10 mins | Total: 2 hours 10 mins
How to Make Maple-Glazed Donuts
- Wake Up the Yeast
Warm the ½ cup milk to 110°F—think baby-bottle warmth. Too hot, and you’ll murder the yeast; too cold, and it’ll snooze through the party. Whisk in the 1 packet (2 ¼ tsp) yeast and a 1 tsp of the ¼ cup sugar, then let it sit until it’s frothy like a cappuccino. This is your dough’s wake-up call. - Mix the Dough
In your stand mixer, combine the 2 ¼ cups flour, ¼ cup sugar, and ½ tsp salt. Pour in the yeasty milk, 1 large egg, and 3 tbsp melted butter. Let the dough hook work its magic for 7 minutes until the dough is smooth and slightly tacky—like a Post-it note, not bubblegum. - First Rise
Plop the dough into a greased bowl, cover it with a damp towel, and tuck it somewhere warm. I like my oven with the light on—it’s like a cozy incubator. Let it double in size, about 1 hour. Patience, grasshopper. - Shape the Donuts
Punch down the dough (therapy for bakers), then roll it out to ½-inch thickness. Cut out rings with your cutter or improvise with a glass. Re-roll the scraps once, but don’t overdo it—tough donuts are a tragedy. - Second Rise
Arrange the donuts on parchment-lined trays, cover them loosely, and let them puff up for 30 minutes. They’re ready when they bounce back slowly from a gentle poke—like a well-inflated bike tire. - Fry to Glory
Heat oil (vegetable or peanut) to 350°F in a deep pot. Fry the donuts 1–2 minutes per side until they’re golden brown. Drain them on a wire rack—paper towels are the enemy of crispness. - Glaze While Warm
Simmer the 1 cup maple syrup to 225°F (it should coat a spoon like thin honey). Whisk in the 1 cup powdered sugar, 1 tsp vanilla, and 2 tbsp cream. Dip the donuts while they’re still warm—the glaze will cling like a happy memory. For extra shine, dip twice with a 10-minute rest in between.
Pro Technique
Glaze Temperature Matters
Too hot (230°F+), and your glaze will harden into a candy shell. Too cool (under 220°F), and it’ll slide right off. Use that thermometer like your donuts depend on it—because they do.
Double-Dip for Drama
One dip is good. Two dips? Legendary. Let the first layer set for 10 minutes, then dip again for a glaze that’s thick, glossy, and crack-resistant—like a lacquered masterpiece.
Chef’s Wisdom
Proofing: The Waiting Game
Under-proofed dough is dense. Over-proofed dough collapses. The sweet spot? When the dough springs back slowly from a gentle press. If it stays indented, it’s overdone. Think of it like a soufflé—timing is everything.
Fry Like a Boss
Oil at 350°F is your golden zone. Too hot, and the outside burns before the inside cooks. Too cool, and your donuts will drink oil like a sponge. Fry in small batches to keep the temperature steady.
Storage & Freshness Guide
Unglazed Donuts
- Store in an airtight container for 1 day or freeze for 1 month. Reheat in a 300°F oven for 5 minutes to bring back the magic.
Glazed Donuts
- Eat them within 8 hours—refrigeration turns the glaze into a hockey puck. To revive, nuke for 8 seconds or warm in a toaster oven.
Leftover Glaze
- Fridge it for 1 week. Reheat gently with a splash of cream to bring it back to life.
Nutrition Profile
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Fat | 6g |
| Protein | 3g |
| Carbs | 38g |
| Fiber | 1g |
Ingredient Variations and Their Impact
Whole-Wheat Twist
- Swap in ½ cup whole-wheat flour for a nutty vibe. Add a tablespoon of honey to keep it tender.
Vegan Magic
- Use coconut oil, flax eggs, and coconut cream. A pinch of xanthan gum helps with rise.
Spiced Dough
- Add ½ tsp cinnamon + ¼ tsp nutmeg to the dry ingredients. Infuse the milk with vanilla for extra warmth.
Dark Maple Glaze
- Grade B syrup brings caramel intensity. A pinch of sea salt makes it sing.
Crunchy Toppings
- Roll glazed donuts in toasted pecans or Candied Bacon. Drizzle with dark chocolate for a sweet-salty knockout.
Perfect Pairings
Complementary Dishes
- Sharp Cheddar Cheese: The saltiness cuts through the glaze’s sweetness, creating a sophisticated balance. Serve thin slices on the side for a savory bite between donut halves.
- Roasted Pears: Toss pear slices with cinnamon and roast until caramelized. The fruit’s acidity and warmth echo maple’s earthy notes.
Drinks
- Dark Roast Coffee: The bitterness contrasts the glaze’s sweetness, while the aroma complements maple’s depth. Opt for a French press to highlight bold flavors.
- Spiced Chai: Cardamom and cinnamon in chai mirror the dough’s warmth, making it a cozy companion for fall mornings.
Something Sweet
- Vanilla Bean Ice Cream: Sandwich a warm donut around a scoop—the cold cream melts into the glaze for a decadent dessert.
- Citrus Salad: A mix of grapefruit and orange segments with mint lightens the richness, offering a refreshing finish.
Maple-Glazed Donut Recipe: A Sweet, Sticky Hug in Every Bite
Make the ultimate Maple-Glazed Donut with my easy recipe. Crispy, tender, and coated in a crackly maple glaze. Get your sweet fix now!
Ingredients
For the Dough
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2 ¼ cups all-purpose flour
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¼ cup granulated sugar
-
1 packet active dry yeast (2 ¼ tsp)
-
½ cup whole milk
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1 large egg
-
3 tbsp unsalted butter (melted)
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½ tsp salt
For the Maple Glaze
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1 cup pure maple syrup
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1 cup powdered sugar
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1 tsp vanilla extract
-
2 tbsp heavy cream
Instructions
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Warm ½ cup milk to 110°F, whisk in 1 packet (2 ¼ tsp) yeast and 1 tsp sugar, let sit until frothy.01
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In a stand mixer, combine 2 ¼ cups flour, ¼ cup sugar, and ½ tsp salt. Add yeast mixture, 1 large egg, and 3 tbsp melted butter. Knead for 7 minutes.02
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Transfer dough to a greased bowl, cover, and let rise for 1 hour.03
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Punch down dough, roll to ½-inch thickness, and cut into rings.04
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Arrange on trays, cover, and let rise for 30 minutes.05
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Heat oil to 350°F, fry donuts 1–2 minutes per side until golden. Drain on a wire rack.06
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Simmer 1 cup maple syrup to 225°F, whisk in 1 cup powdered sugar, 1 tsp vanilla, and 2 tbsp cream. Dip warm donuts.07
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