Description
Baked Maple Glazed Donuts: Soft, sweet donuts made with pure maple syrup, baked to perfection for a crowd-pleasing treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅓ cup granulated sugar
- 2 tablespoons pure maple syrup (Grade A Dark for stronger flavor)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- ¾ cup whole milk
Instructions
- Step 1: Prepare Your Equipment and Ingredients Preheat your oven to 350°F (175°C). Thoroughly grease a 12-cavity donut pan with non-stick spray or butter. I recommend using a paper towel to ensure every crevice is coated. Measure all ingredients and bring refrigerated items like eggs and milk to room temperature—this creates a more tender donut texture.
- Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until well combined. This aerates the dry ingredients and prevents clumping, giving your **Baked Maple Glazed Donuts** a consistent texture. The nutmeg adds that classic donut shop flavor that complements the maple beautifully.
- Step 3: Combine Wet Ingredients In a large bowl, whisk the sugar, eggs, maple syrup, and vanilla extract until the mixture becomes pale and slightly thickened, about 1-2 minutes. Slowly stream in the melted butter while whisking continuously. Then add the milk and whisk until fully incorporated. Your wet mixture should look smooth and have a light amber hue from the maple syrup.
- Step 4: Create Your Batter Add the dry ingredients to the wet ingredients in two batches, gently folding with a spatula until just combined. Remember that overmixing will develop gluten and create tough donuts, so use a light hand here—a few small lumps are perfectly fine. The batter should be thick but pourable, similar to a cake batter.
- Step 5: Fill the Donut Pan Transfer your batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into each donut cavity, filling them about ¾ full. Tap the pan gently against your counter to release any air bubbles and even out the batter. Wipe away any spills on the pan to prevent burning.
- Step 6: Bake to Perfection Bake for 10-12 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean. Don’t overbake, as these **maple donuts** should remain moist inside. Allow them to cool in the pan for 5 minutes before carefully removing them to a wire rack.
- Step 7: Prepare the Maple Glaze While the donuts cool slightly, whisk together the powdered sugar, maple syrup, heavy cream, maple extract (if using), and salt until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add more cream a teaspoon at a time; if too thin, add more powdered sugar.
- Step 8: Glaze Your Donuts Once the donuts have cooled for about 5 minutes (they should still be warm but not hot), dip the tops into the maple glaze, allowing any excess to drip off. Return them to the wire rack to set. For an extra-indulgent **Baked Maple Glazed Donut**, dip them a second time after the first coating has set for about 10 minutes.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 20g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg