Maple Donuts
Make the most of fall flavors with homemade Maple Donuts. Soft, fluffy and filled with pure maple syrup these baked donuts are a delicious way to welcome autumn.
Equipment
- Donut pan
Ingredients
Maple Donuts
- 1 cup all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt fine
- 1/3 cup dark brown sugar packed
- 1 large egg room temperature
- 1/3 cup milk room temperature
- 1/4 cup Greek yogurt room temperature
- 2 Tbsp unsalted butter melted
- 1 tsp vanilla extract pure
- 1/3 cup maple syrup room temperature
Maple Glaze
- 1/4 cup maple syrup
- 1/4 tsp maple extract
- 2 Tbsp unsalted butter melted
- 1 cup powdered sugar packed
- 1 pinch sea salt fine
- 1 Tbsp milk
Instructions
Maple Donuts
- Preheat oven to 350 degrees. Spray donut pan with nonstick coating and set aside.
- Sift flour, baking powder, baking soda, brown sugar and salt together in a large bowl.
- In a separate bowl, whisk egg, milk, yogurt, melted butter, vanilla and maple syrup until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
- Pipe batter into donut pan, evenly distributing between eight cavities.
- Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.
Maple Glaze
- In a medium bowl, whisk together all glaze ingredients until smooth and lump free. For a thinner glaze add an additional tablespoon of milk.
- Dip donut tops into glaze and swirl until evenly coated.
- Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.