Maple Glazed Baked Donuts (Print-Friendly Version)
Tender baked donuts with maple glaze, gently spiced. Easy, bakery-style treat for any occasion.
# List of Ingredients:
→ Spiced Donuts
01 -
125 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/8 teaspoon ground cloves
07 -
1/4 teaspoon fine salt
08 -
28 g unsalted butter, melted and slightly cooled
09 -
1 large egg, at room temperature
10 -
65 g light brown sugar, packed
11 -
60 ml milk, at room temperature
12 -
60 g yogurt or sour cream, at room temperature
13 -
1 teaspoon pure vanilla extract
→ Maple Icing
14 -
28 g unsalted butter
15 -
80 ml pure maple syrup
16 -
112 g confectioners’ sugar, sifted
17 -
1/4 teaspoon maple extract (optional)
18 -
Pinch fine salt, to taste
# How to Prepare:
01 -
Preheat oven to 177°C. Lightly grease a donut pan with non-stick spray and set aside.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly blended.
03 -
In a separate bowl, whisk melted butter, egg, brown sugar, milk, yogurt, and vanilla extract until fully combined.
04 -
Pour wet mixture into dry ingredients and whisk lightly until just incorporated. Avoid overmixing to prevent dense donuts.
05 -
Transfer batter to a large piping bag or zipped-top bag. Cut off a corner and pipe batter into donut cavities, filling each halfway.
06 -
Bake for 10–11 minutes until edges and tops are lightly browned and donuts bounce back when gently pressed. Remove from oven and cool in pan for a few minutes, then transfer to a wire rack. Repeat with any remaining batter.
07 -
In a small saucepan over low heat, melt butter and maple syrup together, whisking occasionally. Remove from heat and whisk in sifted confectioners’ sugar and maple extract. Adjust flavor with a pinch of salt if desired. Allow icing to cool for 2–3 minutes.
08 -
Dip each donut face-down into the maple icing, then return to the wire rack to allow excess glaze to drip off. For a thicker coating, double-dip if desired. Serve immediately for best texture.
09 -
Store leftovers in an airtight container at room temperature or refrigerated for up to 2 days. For longer storage, freeze unglazed or glazed donuts for up to 3 months, then thaw and warm before serving.
# Additional Information:
01 -
For best results, use pure maple syrup and bring all cold ingredients to room temperature prior to mixing.
02 -
If a donut pan is unavailable, standard muffin tins with liners can be used, increasing bake time accordingly.