Maple Donut Recipe
Soft, fluffy yeast donuts dipped in a rich pure maple glaze. A classic homemade treat that rivals any bakery, perfect for fall mornings or weekend breakfast.
Equipment
- Large mixing bowl
- Heavy-bottomed pot
- Deep-fry thermometer
- Wire rack
- Donut cutter
Ingredients
- 2 1/4 tsp active dry yeast
- 3/4 cup whole milk, warmed to 110°F
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 cups all-purpose flour, plus more for dusting
- 4 cups vegetable oil, for frying
- 1 1/2 cups powdered sugar for glaze
- 3 tbsp pure maple syrup
- 2-3 tbsp whole milk for glaze
- 1/4 tsp maple extract optional
Instructions
- Activate the yeast: Combine warm milk and yeast in a large bowl. Let sit 5 minutes until foamy.
- Mix the dough: Add sugar, eggs, butter, vanilla, and salt. Mix well, then gradually add flour until a soft dough forms.
- Knead: Turn dough onto a floured surface and knead for 8 minutes until smooth and slightly tacky.
- First rise: Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
- Cut: Roll dough to 1/2 inch thickness and cut into donut shapes. Place on parchment-lined baking sheets.
- Second rise: Cover loosely and let rest 30 to 45 minutes until puffed.
- Fry: Heat oil to 350°F. Fry donuts in small batches, 60 to 90 seconds per side until golden. Drain on a wire rack.
- Make the glaze: Whisk powdered sugar, maple syrup, milk, and maple extract until smooth.
- Glaze: Let donuts cool 5 minutes, then dip into maple glaze and return to the rack to set.
Notes
- Use pure maple syrup, not pancake syrup, for best flavor.
- Keep oil at 350°F and fry in small batches.
- Do not skip the second rise - it creates a soft, airy interior.
- Donuts are best eaten the same day they are made.