Maple Glazed Donuts Recipe

If you’ve ever dreamed of biting into a homemade donut that’s perfectly soft, fluffy, and coated with a sweet, shiny glaze, then you’re going to love this Maple Glazed Donuts Recipe. I promise, once you make these, you’ll understand why I’m obsessed. They’re nothing like the store-bought kind, with a tender dough and that unmistakable maple flavor that just makes you want to come back for one more. Stick around—I’m sharing all my tips and secrets so you can nail these donuts right in your own kitchen.

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Ingredients & Why They Work

Each ingredient in this Maple Glazed Donuts Recipe plays a crucial role. From yeast to flour, and the magic touch of maple extract, the components come together to create the ideal balance of soft dough and sweet glaze. When shopping, pick good-quality yeast and real maple extract if you can—it really elevates the flavor.

• Warm water: Activates the yeast gently without killing it—think cozy bath temperature, not hot tap.
• Active dry yeast: The key to that airy, fluffy texture you crave in a donut.
• Granulated sugar: Feeds the yeast and sweetens the dough a bit for balanced flavor.
• Shortening: Adds tenderness and helps produce a light crumb, with a classic donut texture.
• Egg yolks: Enrich the dough, lending that golden color and soft mouthfeel.
• Vanilla extract: Brings warmth and depth to the flavor profile.
• Bread flour: Provides the gluten structure needed for chewiness without toughness.
• Kosher salt: Enhances all the flavors without overpowering.
• Baking powder: Gives a little extra lift, making sure the donuts stay light.
• Peanut oil: Ideal for frying with a high smoke point and neutral flavor.
• Powdered sugar (for glaze): Creates that smooth, glossy finish on the donuts.
• Light corn syrup: Prevents the glaze from crystallizing and keeps it shiny.
• Maple extract: The star ingredient for that authentic maple glaze flavor.
• Hot water (for glaze): Adjusts glaze consistency so you can dip your donuts perfectly.

Make It Your Way

I love personalizing this Maple Glazed Donuts Recipe depending on the season and who I’m serving. Sometimes I add a pinch of cinnamon to the dough for a cozy twist, or sprinkle chopped pecans on the glaze for a little crunch. The best part? You can totally make these donuts your own.

• Variation: I once swapped in whole wheat flour for half the bread flour to add nuttiness, creating a heartier donut that still stayed soft. It’s a great way to sneak in some whole grains without sacrificing texture.
• Dietary tweak: For a dairy-free version, I’ve had success replacing the shortening with coconut oil. It changes the flavor slightly but gives a lovely richness.

Step-by-Step: How I Make Maple Glazed Donuts Recipe

Step 1: Let the Yeast Bloom Like Magic

Start by warming your water to a perfect ~105°F—warm, not hot. I use a kitchen thermometer here because the yeast is a delicate diva; too hot and it dies, too cold and it won’t activate. Stir in the yeast and a tablespoon of sugar, then wait about 5 minutes until it’s frothy and bubbly. If it doesn’t bubble, don’t sweat it—just start again with fresh yeast. This is your “proof” that it’s alive and kicking.

Step 2: Mix in the Sweet and Rich Ingredients

To your yeast mixture, add the remaining sugar, shortening, egg yolks, and vanilla. Beat these together using a paddle attachment or a sturdy spoon. You’ll want the shortening broken up but not fully blended, which helps give those donuts their tender crumb. Then add in a cup of your bread flour with salt and baking powder stirred in. Beat for about a minute.

Step 3: Build Your Dough with Flour and Kneading

Add the rest of the flour gradually, up to 4 cups if your dough is sticky. Sticky dough means soft donuts, so feel free to keep it on the wetter side! Switch to a dough hook if you have one, or get your hands in there and knead on a floured surface for about 5 minutes until smooth and elastic.

Step 4: The Cozy Proofing Box

Shape your dough into a 6×6 square and place it on a floured baking sheet. Sprinkle the top with a dust of flour and cover with a towel. Then, turn your oven on briefly to 350°F, then off—this creates a warm, cozy environment perfect for dough rising without cooking it. Place a 9×13 pan filled with boiling water inside below your dough to add humidity. Let the dough rise for about an hour until it doubles in size. Trust me, this step is the difference between a so-so donut and an unforgettable bite.

Step 5: Roll, Cut, and Rise Again

Gently turn the dough out and roll it lightly to preserve its fluffiness—no heavy-handed rolling here. Cut into 12 rectangles, trimming the rounded edges for a perfect bar shape. Place these on floured baking sheets, and back into your warm oven proofing box for another 45 minutes to rise again.

Step 6: Frying to Golden Perfection

Heat your peanut oil to a steady 350°F. I use a candy thermometer for keeping it perfect. Fry the donuts carefully in small batches, flipping after 30-40 seconds, until golden. Drain them briefly on paper towels, but you want to glaze them only when completely cool, or the icing won’t stick.

Step 7: Whisk Up That Irresistible Maple Glaze

Mix powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water until you get a dipping glaze that’s just thin enough to coat your donuts beautifully. I always taste mine to decide if it needs a little more maple goodness—it’s your call! Dip each donut, let glaze drip off, and set on a wire rack to harden for 15-20 minutes.

How to Serve Maple Glazed Donuts Recipe

Garnishes

I like to keep it classic with just the maple glaze, but occasionally I sprinkle a touch of flaky sea salt on the top. That little salty pop balances the sweetness so nicely. For parties, a light dusting of chopped toasted pecans or even some cinnamon sugar on top of the glaze adds a fun twist that everyone loves.

Side Dishes

These donuts are a treat on their own but pair beautifully with a simple cup of coffee or chai tea. For brunch, I like serving them alongside fresh fruit or a creamy yogurt parfait to balance all that indulgence.

Creative Ways to Present

For special occasions, I’ve arranged these donuts on a rustic wooden board with little bowls of extra glaze for dipping—so fun for guests. Another time, I created a “donut wall” hanging them on hooks and decorating with fresh flowers; it was a showstopper at a spring party.

Make Ahead and Storage

Storing Leftovers

Once glazed, I store the donuts in an airtight container at room temperature. They stay fresh and soft for 2-3 days—rarely any leftovers, though, since everyone fights over them!

Freezing

If you want to save some for later, these donuts freeze beautifully. Just freeze them without glaze in a single layer on a baking sheet, then transfer to a zip-top bag. When you’re ready, thaw and dip them fresh in the glaze—it keeps that freshly-made vibe intact.

Reheating

To warm up leftovers, pop them in a 300°F oven for about 5 minutes. Then dip or drizzle them with glaze again for that just-made experience. Microwave reheating makes donuts soggy, so I avoid it whenever I can.

FAQs

Final Thoughts

Making homemade donuts might sound intimidating, but this Maple Glazed Donuts Recipe breaks it down into simple, fun steps that anyone can follow. I love how these donuts bring a little magic to my mornings and smiles all around the table. Once you try them, I have a feeling they’ll become your go-to treat for sharing, gifting, or just treating yourself. Happy frying—and don’t forget to save me one!

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