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Maple Glazed Donuts Recipe

ByCaroline
Jump to Recipe· 4.6 from 14 reviews

Alright friend, if you’re ready to discover your new favorite treat, I have to share this absolutely irresistible Maple Glazed Donuts Recipe with you. These aren’t your average donuts — they’re soft, fluffy, with that perfect hint of maple sweetness, and the glaze? Oh, it’s glorious. Trust me, once you try these, you’ll want to make them over and over again. Plus, they’re fun to make at home, and I’ll walk you through it all step by step.

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Why This Recipe Works

  • Yeast-Activated Dough: The yeast gets perfectly bubbly, creating donuts that are light and tender on the inside while crisp on the outside.
  • Rich Maple Glaze: A luscious maple-flavored icing that’s smooth, glossy, and just sweet enough to balance the fluffy donuts.
  • Simple Yet Flavorful: Minimal ingredients combine for maximum tasty impact, making it easy for even beginner bakers.
  • Frying Tips for Perfection: Careful frying at the right temperature ensures golden, puffy donuts every time without being greasy.
Maple Glazed Donuts, homemade donut recipe, fluffy yeast donuts, maple glaze recipe, best donut recipe - The image shows a close-up of square donut-like pastries lined up on crumpled brown paper. Each pastry has two layers: the bottom layer is a golden-brown, fried dough with a slightly shiny and crispy texture, while the top layer is a smooth, light beige glaze covering the whole surface evenly. The background is softly blurred, focusing all attention on the shiny glaze and golden dough. The surface under the brown paper is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Maple Glazed Donuts Recipe plays its part in creating that perfect texture and flavor. I’ve found that using bread flour gives the right chewiness without being too tough, and the maple extract in the glaze is such a game-changer versus plain vanilla.

Maple Glazed Donuts, homemade donut recipe, fluffy yeast donuts, maple glaze recipe, best donut recipe - Flat lay of a small white ceramic bowl of warm water, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of active dry yeast, a small mound of smooth white bread flour, three large whole brown eggs with clean shells, a small white ceramic bowl of pale yellow butter-flavored shortening, a small white ceramic bowl of light corn syrup, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of golden maple extract, a small white ceramic bowl of clear hot water, a few small sprigs of vanilla bean pods, a small white ceramic bowl of kosher salt, a small white ceramic bowl of baking powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Warm Water: Activates the yeast gently to ensure a bubbly, lively dough.
  • Active Dry Yeast: The workhorse that makes your donuts rise to fluffy perfection.
  • Granulated Sugar: Sweetens the dough and feeds the yeast for a good rise.
  • Shortening: Adds tenderness to the dough and helps with frying texture.
  • Egg Yolks: Enrich the dough for a soft, rich crumb.
  • Vanilla Extract: Enhances the overall flavor with a warm note.
  • Bread Flour: Gives donuts that subtly chewy, hearty texture.
  • Kosher Salt: Balances sweetness and enriches flavor.
  • Baking Powder: Gives a subtle lift and helps with dough texture.
  • Peanut Oil: Ideal for frying since it holds heat well and provides a neutral flavor.
  • Powdered Sugar: Forms the base of the glorious maple glaze.
  • Light Corn Syrup: Adds shine and smoothness to the glaze.
  • Maple Extract: The star flavor that elevates the glaze to another level.
  • Hot Water (for glaze): Helps you achieve the perfect dip consistency.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Maple Glazed Donuts Recipe is — some days I stick to the classic maple glaze, but other times, I like to mix things up by adding chopped pecans on top or swapping the maple extract for bourbon for a grown-up twist. Don’t be afraid to experiment to make it truly yours!

  • Nutty Topping: Sprinkling crushed walnuts or pecans on the glaze adds a lovely crunch and nutty flavor contrast – a personal favorite of mine.
  • Gluten-Free Alternative: I’ve experimented with a gluten-free mix and while the texture’s a bit different, you still get sweet, satisfying doughnuts.
  • Maple Bourbon Variation: Adding a splash of bourbon with your maple extract makes for an indulgent treat perfect for special occasions.

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

Step 1: Proofing the Yeast for Puffy Donuts

Start by pouring warm water (around 105-110°F) into a large bowl, sprinkle the yeast and tablespoon of sugar right on top, and let it sit for 5 minutes until it’s bubbly and frothy. If you don’t see bubbles, don’t panic, but it likely means your yeast is dead — fresh yeast is key to getting that airy texture!

Step 2: Mixing the Dough

Add the sugar, shortening, egg yolks, and vanilla to the foamy yeast. Beat this mixture until the shortening starts to break up but isn’t fully blended in — this little texture helps keep the dough so tender. Then gradually add your bread flour along with the salt and baking powder, mixing well as you go.

Step 3: Kneading and Shaping

Switch to the dough hook or knead by hand on a floured surface, adding flour as necessary—not too much! A slightly sticky dough gives you softer donuts. Knead about 5 minutes until smooth and elastic. Then shape into a 6×6 inch square, cover it with a floured cloth, and prep for the first rise in a warm, humid environment — I use my oven with a pan of boiling water underneath to recreate that cozy proofing box.

Step 4: First Rise and Rolling Out

After about an hour, your dough should have roughly doubled. Gently turn it out onto a floured surface — I like to just tilt the pan so it lands softly onto the cloth, keeping all that lovely air inside. Roll it into an 11×12 inch rectangle with a light hand to keep the puff. Then cut it into 12 long rectangles, trimming edges if you want neat shapes.

Step 5: Second Rise

Place the dough pieces on floured baking sheets with good spacing. Pop them into your cozy oven proofing setup for about 45 minutes until puffed and doubled again. This step gives you donuts that practically melt in your mouth.

Step 6: Frying to Golden Perfection

This might seem intimidating, but frying’s not so scary when you keep your oil at a steady 350°F. Using peanut oil in a deep pot, fry 2-3 donuts at a time, about 30-40 seconds on the first side and 20 seconds after flipping. Be quick and gentle transferring the dough for that perfect puff and color. Drain on paper towels until cool.

Step 7: The Maple Glaze Kiss

Whisk powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water until smooth and pourable. Don’t be shy to taste and add more maple extract — I usually do! Dip the flat side of each donut in the glaze and set on a wire rack to dry for 15-20 minutes. The glaze hardens into a glossy, sticky dream.

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Tips from My Kitchen

  • Temperature is Everything: Keeping your oil at a steady 350°F ensures donuts cook through without soaking up oil.
  • Don’t Rush the Rise: Letting the dough fully double both times makes fluffy donuts you’ll swear are bakery quality.
  • Bowl vs Palette Knife Transfer: I often use a flexible spatula to gently lift donuts into the oil so they keep their shape and don’t deflate.
  • Glaze Patience Pays Off: Always let the donuts cool completely before glazing, or the icing won’t cling well.

How to Serve Maple Glazed Donuts Recipe

Maple Glazed Donuts, homemade donut recipe, fluffy yeast donuts, maple glaze recipe, best donut recipe - The image shows three rectangular pastries placed in a row on a long white plate. Each pastry is golden brown with a soft and slightly puffy texture. They are all covered with a smooth, thick, light caramel-colored glaze that drips slightly down the sides and pools a little at the base. The glaze has a shiny, glossy finish that highlights the warm color of the glaze and contrasts with the matte surface of the pastries beneath. The white plate is set on a light wooden surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with the sweet maple glaze alone, but sometimes I sprinkle crushed pecans or flaky sea salt on top for an irresistible contrast. For extra kid fun, mini rainbow sprinkles on one or two donuts always make an appearance!

Side Dishes

These donuts pair amazing with a hot cup of coffee or chai tea for breakfast or brunch. Sometimes I set out fresh fruit or a cheese plate to balance the sweetness when guests come over.

Creative Ways to Present

For parties, I love arranging these donuts on a tiered stand with little maple syrup bottles on the side. Topping a donut with a small edible flower is a pretty touch for showers or birthdays. If you want to go wild, stack a few donuts with whipped cream and fresh berries in between for a fun twist on a cake!

Make Ahead and Storage

Storing Leftovers

I keep leftover donuts in an airtight container at room temperature — they stay soft and delicious for 2-3 days. If you live somewhere humid, I recommend popping them in the fridge to keep the glaze firm.

Freezing

These donuts freeze surprisingly well! I wrap them individually in plastic wrap and then place them in a freezer bag. When you’re ready for a treat, just thaw them on the counter — fresh as day one.

Reheating

To bring back that fresh-out-of-the-fryer feel, I warm leftovers in a toaster oven at 300°F for about 5 minutes. It revives the softness without melting the glaze too much.

FAQs

  1. Can I make this Maple Glazed Donuts Recipe without frying?

    Great question! This recipe is designed to be fried for that classic texture and flavor, but you could bake the donuts as a healthier alternative. Just keep in mind baked donuts won’t have quite the same crispy exterior — you’ll want to grease a donut pan well and bake at around 350°F for 12-15 minutes. Then glaze as usual for the full maple experience.

  2. What if I don’t have maple extract? Can I use maple syrup instead?

    You can definitely experiment with real maple syrup, but the extract packs more concentrated flavor without changing the glaze consistency. If you use syrup, add it carefully and reduce the hot water a bit, since syrup is liquid and sweeter.

  3. How do I tell if my oil is the right temperature for frying?

    I use a candy thermometer to keep the peanut oil steady at 350°F. If you don’t have one, drop a small piece of dough in — it should bubble and rise to the surface quickly but not burn right away. Adjust heat as needed to keep it consistent.

  4. Can I prepare the dough in advance?

    Yes! You can prepare the dough the night before, let it rise once in the fridge, then shape and fry the next day. Just bring the shaped dough to room temperature and allow the second rise before frying.

Final Thoughts

Making these maple glazed donuts from scratch is honestly one of my favorite kitchen adventures — it’s therapeutic, rewarding, and the payoff is incredible. I love seeing how surprised and delighted people are when they taste how homemade donuts should be: soft, sweet, and bursting with maple goodness. So, grab your mixing bowl and give this Maple Glazed Donuts Recipe a try! I can’t wait to hear what you think — trust me, your kitchen (and taste buds) will thank you.

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Maple Glazed Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: 12 donuts
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

This homemade Maple Bar Donut recipe yields light, fluffy rectangular donuts fried to golden perfection and topped with a sweet, smooth maple glaze. The dough is enriched with egg yolks and shortening for tenderness, proofed twice for optimal rise, and fried in peanut oil before being dipped in a luscious maple icing. Perfect for breakfast or a special treat, these donuts balance a tender crumb with a shiny, flavorful glaze.

Ingredients

Dough

  • 1 cup warm water (about 105 degrees F)
  • 3 tablespoons active dry yeast
  • 1 tablespoon granulated sugar
  • 1/2 cup granulated sugar
  • 1/4 cup shortening (butter-flavored or regular)
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 1/2 cups bread flour (or up to 4 cups if sticky; all-purpose flour can be substituted)
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • Peanut oil for frying (about two 24-ounce bottles)

Maple Icing

  • 4 cups powdered sugar
  • 1/2 cup powdered sugar (extra for adjusting consistency)
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple extract (more to taste)
  • 1/3 cup hot water (plus more as needed)

Instructions

  1. Activate Yeast: In a large bowl or stand mixer, combine 1 cup warm water (105-110 degrees F), 3 tablespoons yeast, and 1 tablespoon sugar. Let sit for 5 minutes until bubbly and frothy.
  2. Mix Dough Ingredients: Add 1/2 cup granulated sugar, 1/4 cup shortening, 3 egg yolks, and 1 teaspoon vanilla to the yeast mixture. Beat with paddle attachment until shortening breaks up but isn’t fully blended.
  3. Add Initial Flour and Leavening: Add 1 cup bread flour without stirring. Sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder over the flour and stir into the flour with a teaspoon. Beat for about 1 minute until well combined.
  4. Add Remaining Flour & Knead: Add remaining flour 1 cup at a time. Switch to dough hook or knead by hand, adding flour as needed up to 4 cups for a workable, slightly sticky dough that pulls away from bowl sides. Knead for 5 minutes until smooth.
  5. Prepare Proofing Setup: Bring at least 2 quarts water to boil. Lightly flour a baking sheet (no silicone mats).
  6. First Rise: Shape dough into a 6×6 inch square on the floured baking sheet, sprinkle lightly with flour, cover with cloth. Preheat oven to 350 F for 30 seconds then turn off to create a warm environment. Place dough in oven top rack. Place a glass 9×13 inch pan below with boiling water poured in, close oven to form moist proofing box. Let dough rise 1 hour or until doubled.
  7. Prepare to Cut Donuts: When doubled, pour boiling water back into pot, keep hot. Gently turn dough onto floured surface without deflating. Dust two baking sheets generously with flour. Roll dough into 11×12 inch rectangle gently to maintain puffiness.
  8. Shape Donuts: Cut dough into 4 quarters, then each quarter into 3 rectangles (total 12 donuts) about 5 inches by 1.5-2 inches. Trim rounded edges if desired for neat rectangles. Transfer to floured baking sheets 2 inches apart.
  9. Second Rise: Preheat oven again as before for 30 seconds then turn off. Place baking sheets with donuts in oven top rack. Refill 9×13 inch pan with boiling water and place on lower rack. Let rise 45 minutes or until doubled.
  10. Heat Oil for Frying: About 15 minutes before second rise ends, heat 2 inches of peanut oil in large, high-sided pot with candy thermometer to 350 degrees F over medium heat. Maintain steady temperature.
  11. Fry Donuts: In batches of 2-3, carefully transfer puffy donuts to hot oil using a rubber scraper or spatula, moving quickly to avoid deflation. Fry 30-40 seconds per side until golden brown. Remove with slotted spoon, drain on paper towels. Cool completely before glazing.
  12. Make Maple Icing: Whisk together 4 cups powdered sugar, 2 teaspoons light corn syrup, 1/4 teaspoon kosher salt, 1/2 teaspoon vanilla, 1 teaspoon maple extract, and 1/3 cup hot water. Adjust consistency with more hot water or powdered sugar as needed until liquid enough to dip donuts.
  13. Glaze Donuts: Taste and add more maple extract if desired. Dip the roundest side of each donut into the glaze and allow excess to drip. Place on wire rack and let set 15-20 minutes until glaze hardens.
  14. Store: Keep glazed donuts in sealed container at room temperature for 2-3 days for best freshness.

Notes

  • All-purpose flour can be used instead of bread flour for a lighter, less chewy donut.
  • Save used peanut oil by straining and funneling back into bottles for reuse.
  • Maintain a warm, humid proofing environment for proper dough rise by briefly heating oven and using boiling water pan.
  • Handle dough gently to keep light and airy texture—avoid pressing too hard when rolling out.
  • Allow donuts to cool fully before glazing for better icing adhesion.

Nutrition

  • Serving Size: 1 donut
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 250 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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