These Maple Glazed Donuts are soft, fluffy and full of warm, comforting flavor; everything you want from a homemade treat.
The dough is simple to work with, the frying is quick and the maple glaze adds the perfect sweet finish. Whether you make them for a weekend brunch or a special occasion, these donuts feel like pure bakery-style indulgence right from your own kitchen.
For more sweet treat ideas, try these Gingerbread Cupcakes, my Chocolate Mayonniase Cake and these Lemon Blueberry Cookies next.
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Ingredients
Here's everything you'll need to make these little donut bites:
- All-purpose flour: Forms the soft, tender structure of the donut dough.
- Active dry yeast: Gives the donuts their airy rise and light texture.
- Warm whole milk: Adds richness and helps activate the yeast.
- Granulated sugar: Sweetens the dough and aids browning.
- Unsalted butter: Enriches the dough for a soft, fluffy crumb.
- Eggs: Provide moisture, structure, and a golden finish.
- Vanilla extract : Adds warm, aromatic flavor to the dough.
See recipe card for quantities.
Instructions
Follow this guide and make your own homemade maple glazed donuts:
- Step 1: Activate the yeast: Stir warm milk, warm water, and yeast together; let stand until foamy.
- Step 2: Mix dry ingredients: Whisk flour, sugar, salt, and cinnamon in a large bowl.
- Step 3: Combine wet and dry: Add butter, eggs, vanilla, and the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
- Step 4: Knead: Knead on a floured surface until smooth and elastic, or use a stand mixer with a dough hook.
- Step 5:Place dough in a greased bowl.
- Step 6: Cover and let rise until doubled.
- Step 7: Gather the ingredients for the glaze.
- Step 8: Whisk powdered sugar, maple syrup, milk or cream, vanilla, and salt until smooth.
- Step 9: Remove the cover from the dough.
- Step 10: Roll dough to ½-inch thickness and cut into donut shapes. Cook donuts in batches until golden on both sides; drain on a rack. Dip warm donuts into the glaze and top with toasted pecans if desired.
Hint: You can either use a deep fat fryer like this one or heat oil in a deep pot or saucepan and fry the donuts in small batches.
Substitutions
- Milk: Use buttermilk or 2% milk instead.
- Granulated sugar: Make it with light brown sugar instead.
- Cinnamon: Nutmeg or cardamom are great alternatives.
- Maple syrup: Try honey or caramel sauce instead.
- Whole milk / heavy cream in glaze: Dairy free milk like almond, oat or soy milk work well.
Variations
- Classic vanilla glaze: Swap the maple glaze for a simple vanilla icing.
- Chocolate glazed donuts: Make a cocoa-based glaze for a richer, bakery-style finish.
- Maple bacon donuts: Sprinkle crisp bacon bits over the maple glaze for a sweet-savory combo.
- Pumpkin spice donuts: Add pumpkin spice instead of cinnamon and mix in a spoonful of pumpkin purée.
- Coffee-maple donuts: Add espresso powder to the maple glaze for a coffeehouse twist.
Equipment
You'll need just a few basic tools: a mixing bowl, a rolling pin, and a donut cutter for shaping the dough. A heavy pot and thermometer deliver safe, even frying and a slotted spoon and wire rack will help you lift, drain and glaze the donuts easily.
Storage
Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for 3 to 4 days and warm briefly before serving.
Top tip
Let the donuts cool slightly before glazing so the glaze sets beautifully without melting off.
FAQ
Yes. You can refrigerate the dough after the first rise for up to 12 hours. Bring it to room temperature, then roll, cut, and continue with the second rise.
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Maple Glazed Donuts
Ingredients
- 3 ½ cups all-purpose flour, plus more for dusting
- 2 ¼ teaspoon 1 packet active dry yeast
- ½ cup warm whole milk (about 110°F / 43°C)
- 2 tablespoon warm water (about 110°F / 43°C)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, softened
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 3 cups vegetable oil for frying
For the Maple Glaze:
- 1 ½ cups powdered sugar
- ¼ cup pure maple syrup
- 2 tablespoon whole milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional Topping:
- ½ cup chopped toasted pecans
- ½ teaspoon flaky sea salt
Instructions
Prepare the Dough:
- Activate the Yeast: In a small bowl, combine the warm milk, warm water, and yeast. Let it sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and cinnamon.
- Combine Wet Ingredients: Add the softened butter, eggs, vanilla extract, and yeast mixture to the dry ingredients. Mix until the dough starts to come together.
- Knead: Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic (or mix with a stand mixer and dough hook on medium speed for 5-6 minutes).
- First Rise: Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm place for 1 to 1 ½ hours or until doubled in size.
Shape & Fry the Donuts:
- Roll Out: Once risen, roll out the dough on a lightly floured surface to about ½ inch thickness.
- Cut: Use a donut cutter (or a large glass and a small cutter for the center) to cut out donut shapes. Place them on a parchment-lined baking sheet.
- Second Rise: Cover and let the donuts rest for 30-40 minutes, until puffy.
- Heat Oil: In a heavy-bottomed pot, heat vegetable oil to 350°F (177°C).
- Fry: Carefully drop 2-3 donuts at a time into the hot oil, frying for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
Make the Maple Glaze:
- In a medium bowl, whisk together powdered sugar, maple syrup, milk (or heavy cream), vanilla extract, and a pinch of salt until smooth.
- If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
- Glaze & Finish:
- While the donuts are still slightly warm, dip the tops into the maple glaze.
- Place on a wire rack and sprinkle with toasted pecans and
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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