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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

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

Scale

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

Find it online: https://dinnerthensweets.com/maple-glazed-donuts-recipe/