Description
These Maple Glazed Donuts are soft, fluffy, and perfectly spiced with cinnamon, nutmeg, and cloves. Baked to golden perfection, they are topped with a luscious maple glaze that combines pure maple syrup, butter, and confectioners’ sugar for a sweet, rich finish. Easy to make and delightful to enjoy, they make a perfect treat for breakfast or a cozy snack.
Ingredients
Donuts
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) milk, at room temperature
- 1/4 cup (60g) yogurt or sour cream, at room temperature
- 1 teaspoon pure vanilla extract
Maple Glaze
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- 1/4 teaspoon maple extract (optional, but recommended)
- pinch of salt, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray to ensure easy removal of the donuts later. Set the pan aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. This spiced flour mixture forms the base of your donut batter.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter, egg, light brown sugar, milk, yogurt (or sour cream), and vanilla extract until fully combined. This mixture adds moisture and richness.
- Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk gently until just combined. Be careful not to overmix, as the batter should remain thick for soft donuts.
- Fill Donut Pan: Transfer the batter into a large zip-top plastic bag and cut off a corner to use as a piping bag. Pipe the batter into the donut pan cavities, filling each about halfway. If your pan holds fewer than 8 donuts, keep extra batter at room temperature while baking the first batch.
- Bake Donuts: Bake for 10-11 minutes until the donuts’ edges and tops are lightly browned. Test doneness by gently poking a donut—if it bounces back, they are ready. Let the donuts cool a few minutes in the pan before transferring them to a wire rack lined with parchment paper. Bake any remaining batter using the same steps.
- Prepare Maple Glaze: In a small saucepan over low heat, melt the butter and pure maple syrup together, whisking occasionally. Remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Add a pinch of salt if desired to balance sweetness. Allow the glaze to cool for 2-3 minutes until it thickens slightly.
- Glaze Donuts: Dip each cooled donut into the maple glaze, allowing excess to drip back into the saucepan. For a richer coating, double dip the donuts. Place the glazed donuts back on the cooling rack to set.
- Serve and Store: Best served immediately for optimal texture and flavor. Store leftovers tightly covered at room temperature or in the refrigerator for up to 2 days.
Notes
- Do not overmix the batter to maintain the donuts’ fluffy texture.
- Use a piping bag or zip-top bag for easy and even donut batter distribution.
- If you don’t have maple extract, the glaze will still taste delicious with just maple syrup and butter.
- For best taste and texture, eat the donuts fresh but they can be stored for refrigeration for up to 2 days.
- You can swap yogurt with sour cream depending on preference or availability.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
