Maple Glazed Donuts

If you have been putting off making donuts at home because it seemed too complicated, this maple glazed donut recipe is going to change that. They are soft, fluffy, and finished with a maple glaze that tastes like it came from a proper donut shop.

My kids have been obsessed with donuts lately, especially donut holes. We have been travelling quite a lot this year, and they manage to find donuts everywhere we go, different flavors, different toppings, different shops. We have been settling for zebra cake balls and strawberry cake balls at home in the meantime because the process, though easy, was hard to squeeze into the schedule. But nothing they pick up on the road ever quite beats homemade, and they will tell you that themselves.

This maple glazed donut recipe looks intimidating at first glance but it is actually straightforward once you get into it. The dough needs two rises and that is really the only part that takes time. The actual steps are simple, and after your first batch you will wonder why you did not just make them at home sooner.

The donut itself is soft, fluffy, and lightly spiced, with just enough cinnamon and vanilla to make it smell incredible while it fries. It is not overly sweet on its own, which is exactly how it should be because the maple glaze does most of the work. Smooth, sweet, and distinctly maple-forward, with the powdered sugar giving it that classic donut shop finish and a pinch of salt keeping it from going flat. If you add the toasted pecans and flaky salt on top, the contrast against the soft donut and sweet glaze is really worth it. It is the kind of thing that sits in the same comfort food category as the Starbucks copycat pumpkin bread for me, warm, familiar, and hard to stop at just one.

Ingredients

I'd pay the most attention to the yeast, milk, and maple syrup here. Fresh active dry yeast is what gives the donuts that soft, fluffy texture, so old yeast can really throw things off. I like using whole milk because it makes the dough a little richer and softer, but 2% works too. And for the glaze, go with pure maple syrup if you can. 

See the recipe card for exact quantities.

How to Make Maple Glazed Donuts?

These maple glazed donuts take a little time because the dough needs two rises, but the actual steps are pretty simple. The biggest things to watch are giving the yeast enough time to activate and keeping the oil at the right temperature while frying.

Activate the yeast

Add the warm milk, warm water, and yeast to a small bowl, then let it sit for 5 to 10 minutes.

• The mixture should look foamy on top before you use it.
• If it does not foam, the yeast may be expired or the liquid may have been too hot.
• The milk and water should feel warm, not hot, or they can kill the yeast.

Mix the dough

Whisk the flour, sugar, salt, and cinnamon in a large bowl, then add the softened butter, eggs, vanilla, and yeast mixture.

• Softened butter blends in more easily than cold butter.
• Scrape the sides of the bowl so no dry flour pockets remain.

Knead the dough

Transfer the dough to a lightly floured surface and knead for about 8 minutes, or use a stand mixer with a dough hook for 5 to 6 minutes.

• The dough should feel smooth and elastic when it is ready.
• Add only a little flour as needed, since too much can make the donuts dense.
• If the dough tears easily, keep kneading until it becomes more stretchy.

Let the dough rise

Place the dough in a lightly greased bowl, cover it with a towel, and let it rise for 1 to 1½ hours.

• The dough should roughly double in size.
• If your kitchen is cool, the dough may need a little more time.

Roll and cut the donuts

Roll the risen dough on a lightly floured surface to about ½ inch thick, then cut out the donuts.

• Do not roll the dough too thin, or the donuts may fry up flat.
• Cut straight down instead of twisting the cutter so the donuts rise better.
• Transfer the cut donuts to a parchment-lined baking sheet so they are easier to move later.

Let the donuts rise again

Cover the cut donuts and let them rest for 30 to 40 minutes.

• They should look puffy before frying.
• If they are under-proofed, they may fry up dense instead of light.
• Handle them gently after this rise so they do not deflate.

Heat the oil

Heat the vegetable oil in a heavy-bottomed pot to 350°F.

• If the oil is too hot, the outside can brown before the center cooks.
• If the oil is too cool, the donuts can absorb too much oil and turn greasy.

Fry the donuts

Carefully fry 2 to 3 donuts at a time for 1 to 2 minutes per side, until golden brown.

• Do not overcrowd the pot, or the oil temperature can drop too much.
• Flip once the first side is golden and puffed.
• Drain on a wire rack lined with paper towels so the donuts do not sit in excess oil.

Make the maple glaze

Whisk the powdered sugar, maple syrup, milk or heavy cream, vanilla, and salt in a medium bowl until smooth.

• The glaze should be thick enough to coat the donut but still loose enough to drip slightly.
• Add milk a little at a time if it is too thick.
• Add more powdered sugar if it looks too thin or runs off too quickly.

Glaze the donuts

Dip the tops of the slightly warm donuts into the maple glaze, then place them on a wire rack.

• Slightly warm donuts help the glaze spread smoothly.
• If the donuts are too hot, the glaze can melt and slide off.
• Add toasted pecans right after glazing so they stick before the glaze sets.

Storage

These donuts are best the day they are made, but you can keep leftovers in an airtight container at room temperature for up to 2 days. Place parchment paper between layers so the glaze does not stick.

For longer storage, freeze the unglazed donuts for up to 2 months. Thaw at room temperature, warm them briefly if you like, then add the maple glaze before serving.