Maple Glazed Donuts
Soft, fluffy, and irresistibly sweet, these homemade donuts are finished with a rich maple glaze and optional pecan topping. Perfect for breakfast, brunch or a special treat any time of day!
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Servings: 12 each
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
Calories: 281kcal | Carbohydrates: 52g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 115mg | Potassium: 92mg | Fiber: 1g | Sugar: 24g | Vitamin A: 179IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 2mg
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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