Description
Indulge in the cozy flavors of fall with these soft, fluffy, and irresistibly sweet maple-glazed donuts. Perfect for breakfast, brunch, or a comforting treat with your favorite hot beverage, this recipe combines the perfect homemade dough with a rich, flavorful maple glaze made from high-quality maple syrup. Easy to follow and ideal for donut lovers, these donuts bring the warmth and comfort of fall baking straight to your kitchen.
Ingredients
For the Donut Dough:
- 100 ml (½ cup) milk
- 10 g (2 tsp) active dry yeast
- 1 tbsp granulated sugar
- 280 g (2 ¼ cups) all-purpose flour
- 2 tbsp vanilla extract
- 50 g (¼ cup) granulated sugar
- ½ tsp salt
- 1 egg
- 40 g (3 tbsp) butter
- Vegetable Oil for frying (enough to reach about 5 fingers deep in your pan)
For the Maple Glaze:
- 300 g (1 ¼ cups) maple syrup
- 200 g (1 ¾ cups) powdered sugar
- 2 tbsp butter
Instructions
- Combine milk (warm, around 37°C / 98°F), sugar, and active dry yeast in a large mixing bowl.
- Let it rest for 10–15 minutes until frothy and bubbly. This ensures the yeast is active and ready for fluffy donuts.
- Combine the frothy yeast mixture with flour, sugar, vanilla, salt, and egg.
- Knead the dough for 14 minutes, then add the butter and continue kneading for another 10 minutes until smooth, elastic, and slightly sticky.
- Place the dough in a lightly greased bowl, cover it, and proof at a controlled temperature of 27–29°C (80–85°F) for 1 hour and 45 minutes, until it doubles in size.
- Roll out the dough to about 1 cm (½ inch) thickness.
- Use a donut cutter to cut the donuts. You can use a cookie cutter instead, a big cutter, and a smaller one.
- Place shaped donuts on a tray and proof again for 45–60 minutes at 27–29°C (80–85°F) until puffy.
- In a saucepan, combine maple syrup, powdered sugar, and butter. Heat gently, stirring until smooth and uniform.
- Cover with plastic wrap pressed directly onto the glaze. Blend lightly for a silky consistency. Adjust thickness by adding more powdered sugar for a thicker glaze or more syrup for a thinner glaze.
- Heat oil to 175–180°C (350–355°F).
- Fry the donuts in batches until golden brown on both sides. Remove and let them drain on a cooling rack to remove excess oil.
- Dip warm donuts into the maple glaze for full coverage.
- Allow glaze to set for a few minutes before serving.
- Serve the donuts warm for the best flavor and texture. Perfect with coffee, hot chocolate, or milk for a cozy fall treat.
Nutrition
- Serving Size: 1 donut
- Calories: 280–300 kcal
- Sugar: 18–20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36–38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg