Maple Donuts with Homemade Glaze
If you've ever wanted to make bakery-style donuts at home, this Maple Donuts with Homemade Glaze recipe is the one to try. They're golden, slightly crisp on the outside, and soft on the inside, coated with a maple glaze that compliments them just right.
If you have a donut craving AND you have some sourdough starter on hand, check out my Sourdough Discard Chocolate Glazed Donuts too!
Quick Look
- Prep time: 20 mins.
- Rise time: 1 hour and 30 mins.
- Cook time: 10 mins.
- Servings: 12 donuts.
- Main ingredients: all-purpose flour, yeast, milk, maple syrup, butter, eggs
- Cooking method: Frying
- Difficulty: Intermediate
- Serving ideas: Serve warm with coffee, milk, or your favorite drink
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Maple Donuts with Homemade Glaze
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Maple Donuts with Homemade Glaze
- Other Delicious Recipes
- Maple Donuts with Homemade Glaze
- Other Recipes You'll Love
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
- Sourdough Star Bread
Important Ingredients
- Active dry yeast helps the dough rise and creates that light, airy texture.
- Pure maple syrup in the glaze gives that authentic maple flavor and a beautiful shine.
See recipe card for quantities.
Substitutions & Variations
- Glaze twist: Use honey or caramel instead of maple syrup for a different flavor.
- Nut-free: Skip the pecans or swap with crushed pretzels for crunch.
- Baked version: You can bake them at 350°F (175°C) for 10-12 minutes, though the texture will be slightly different.
- Kid-friendly: Add colorful sprinkles or a drizzle of chocolate over the maple glaze.
How to Make Maple Donuts with Homemade Glaze
Step 1: In a small bowl, combine warm milk, warm water, and yeast (Image 1). Let it sit for 5-10 minutes until foamy.
Step 2: In a large bowl, whisk together flour, sugar, salt, and cinnamon (Image 2).
Step 3: Add softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients (Image 3).
Step 4: Mix until the dough starts to form (Image 4).
Step 5: Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 5-6 minutes.
Place the dough in a lightly greased bowl, cover with a towel (Image 5), and let rise in a warm place for 1 to 1 ½ hours or until doubled in size.
Step 6: Once risen, roll out the dough on a lightly floured surface to about ½ inch thick (Image 6).
Step 7: Cut out donut shapes using a donut cutter or a large glass and a smaller cutter for the center (Image 7). Place them on a parchment-lined baking sheet.
Step 8: Cover and let rest for 30-40 minutes, until puffy (Image 8).
Step 9: Heat vegetable oil in a heavy-bottomed pot to 350°F (177°C) (Image 9).
Step 10: Fry 2-3 donuts at a time for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels (Image 10).
Step 11: In a medium bowl, whisk together powdered sugar, maple syrup, milk (or cream), vanilla extract, and a pinch of salt until smooth (Image 11). If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
Step 12: While the donuts are still slightly warm, dip the tops into the glaze (Image 12).
Step 13: Place on a wire rack and, if desired, sprinkle with toasted pecans and flaky sea salt (Image 13).
Step 14: Serve and enjoy your donuts with your favorite drink (Image 14).
Hint: Make sure your oil stays at the right temperature while frying. If it's too hot, the donuts will brown too quickly and stay raw inside.
Baking Schedule
- 8:00 AM - Prepare dough and let rise
- 9:30 AM - Shape donuts and rest
- 10:00 AM - Fry and glaze
- 10:15 AM - Serve warm
💭Crucial Success Tips
- Keep your ingredients at room temperature for smooth mixing.
- Don't overcrowd the pot while frying, it helps the donuts cook evenly.
- Always let the glaze set slightly before stacking to avoid sticking.
Recipe FAQs
Yes, bake at 350°F (175°C) for 10-12 minutes, but the texture will be lighter and less crisp.
They're best the day they're made but can be stored in an airtight container for up to 2 days.
Yes, you can refrigerate the dough after the first rise. Bring it to room temperature before shaping.
How To Store Maple Donuts with Homemade Glaze
Store donuts in an airtight container at room temperature for up to 2 days. If you plan to keep them longer, refrigerate and warm slightly before serving. They don't freeze well once glazed, so glaze them just before serving if freezing.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried these Maple Donuts with Homemade Glaze or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Maple Donuts with Homemade Glaze
Ingredients
For the Donuts:
- 3 ½ cups all-purpose flour 440g, plus more for dusting
- 2 ¼ teaspoon active dry yeast 1 packet
- ½ cup whole milk 120ml warm, (about 110°F / 43°C)
- 2 tablespoon water 30ml, warm, (about 110°F / 43°C)
- ¼ cup granulated sugar 50g
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter 60g, softened
- 2 eggs room temperature, large
- 1 ½ teaspoon vanilla extract
- 3 cups vegetable oil for frying
For the Maple Glaze:
- 1 ½ cups powdered sugar 180g
- ¼ cup maple syrup 60ml, pure
- 2 tablespoon whole milk 30ml, or heavy cream
- ½ teaspoon vanilla extract
- Pinch salt
Optional Topping:
- ½ cup pecans chopped, toasted
- ½ teaspoon sea salt flaky
Instructions
- In a small bowl, combine warm milk, warm water, and yeast. Let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour, sugar, salt, and cinnamon.
- Add softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients.
- Mix until the dough starts to form.
- Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 5-6 minutes.
- 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.
- Once risen, roll out the dough on a lightly floured surface to about ½ inch thick.
- Cut out donut shapes using a donut cutter or a large glass and a smaller cutter for the center. Place them on a parchment-lined baking sheet.
- Cover and let rest for 30-40 minutes, until puffy.
- Heat vegetable oil in a heavy-bottomed pot to 350°F (177°C).
- Fry 2-3 donuts at a time for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- In a medium bowl, whisk together powdered sugar, maple syrup, milk (or 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.
- While the donuts are still slightly warm, dip the tops into the glaze.
- Place on a wire rack and, if desired, sprinkle with toasted pecans and flaky sea salt.
- Serve and enjoy your donuts with your favorite drink.
