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Maple Glazed Donuts

These baked maple glazed donuts are spiced cakey-style donuts with a thick and rich maple glaze on top. Baked, not fried-- and you don't need a mixer!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Donuts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
  2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl. Set aside. Whisk the melted butter, egg, brown sugar, milk, yogurt, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. The batter will be thick.
  3. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. (If you only have 1 donut pan that bakes less than 8 donuts, keep the remaining batter in the bowl at room temperature until you can bake the next batch.)
  4. Bake for 10-11 minutes or until the edges and tops are lightly browned. Gently poke a donut with your finger. If it bounces back, the donuts are done. Allow donuts to cool for a few minutes in the pan, then transfer to a wire rack set on a large piece of parchment paper. Bake the remaining donut batter and once baked, transfer to the wire rack.
  5. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Taste. Add a pinch of salt if desired. Cool for 2-3 minutes, then dip each donut into the icing. The icing quickly thickens, so feel free to place it back over heat as you dip. Place dipped donuts back onto cooling rack as excess icing drips down. Feel free to double dip them (I usually do!).
  6. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.

Recipe Notes

Notes
Freezing Instructions:
Freeze the baked donuts for up to 3 months, with or without icing. Thaw overnight in the refrigerator, then warm up to your liking in the microwave. Dip into icing after thawing if you froze them plain.
Special Tools
(affiliate link):
Donut Pan
|
Glass Mixing Bowls
|
Whisk
|
Large Zipped-Top Bag
|
Cooling Rack
|
Saucepan
No Donut Pan?
Make 8-10 donut muffins in your standard 12-cup muffin pan. Line with cupcake liners or grease with nonstick spray. Fill each 2/3 full with donut batter. Bake at 350°F (177°C) for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Milk
&
Yogurt:
Whole milk is best, but you can use lower fat or even nondairy milk in a pinch—the donuts won’t taste as moist or rich. I recommend Greek yogurt or full-fat sour cream. I usually use low fat Greek yogurt, which is pretty thick. Regular low fat (or full fat) yogurt works too. If you’d like to use buttermilk, substitute it for both the milk and sour cream (1/2 cup/120ml total). All cold ingredients should be brought to room temperature before using, otherwise the butter will solidify.
Maple Syrup:
For the richest flavor, pure maple syrup is best.