Maple Donuts Recipe

Ingredients

• 130 g (1 cup)plain flour, spooned into the measuring cup and levelled
• 1 1/8 tspbaking powder
• 1 tspSaigon cinnamon, or regular ground cinnamon
• 1/4 tsp eachground nutmeg and kosher salt
• 1/8 tsp eachground allspice and ground cloves
• 1 largeegg, at room temperature and whisked
• 120 ml (1/2 cup)soured cream, at room temperature; or Greek yoghurt
• 68 g (1/3 cup)light brown sugar, lightly packed
• 28 g (2 tbsp)unsalted butter, melted and slightly cooled
• 30 ml (2 tbsp)pure maple syrup
• 15 ml (1 tbsp)vegetable oil
• 55 g (1/2 cup), optionaltoasted pecans, chopped
• 28 g (2 tbsp)unsalted butter
• 112 g (1 cup)icing sugar, sifted
• 60 ml (4 tbsp)pure maple syrup
• 1/2 tsppure vanilla extract; or 1/4 tsp maple extract
• 1/8 tspkosher salt

Instructions

1. 1

   Prepare the pan

   Set a rack in the centre of the oven and preheat it to 175°C (350°F). Spray a six-cavity doughnut pan with non-stick cooking spray and set it aside.

2. 2

   Mix the dry ingredients

   Whisk the flour, baking powder, cinnamon, nutmeg, salt, allspice and cloves together in a large bowl until evenly combined. Make a well in the centre.

3. 3

   Add the wet ingredients

   Add the whisked egg, soured cream, brown sugar, melted and cooled butter, maple syrup, oil and vanilla extract to the well. Fold with a rubber spatula until the mixture is almost combined.

4. 4

   Fold in pecans

   If using, add the toasted chopped pecans and fold just until combined. Avoid overmixing.

5. 5

   Fill the pan

   Spoon the batter into the prepared pan, filling each cavity a little more than three-quarters full. Alternatively, pipe it from a resealable bag with a corner cut off; make the opening wide enough for the pecan pieces to pass through.

6. 6

   Bake the doughnuts

   Bake for 11–13 minutes, until the edges and tops are lightly browned and the top springs back when gently pressed.

7. 7

   Cool the doughnuts

   Set the pan on a wire rack and leave the doughnuts in it for 3 minutes. Remove them from the pan and transfer them to the rack to cool completely.

8. 8

   Make the glaze

   Put the butter in a bowl large enough to dip a doughnut and microwave it gently on low power until melted. Add the sifted icing sugar, maple syrup, extract and salt, then whisk vigorously until smooth. The glaze should be thick; thin it with a little milk or more maple syrup if needed.

9. 9

   Dip and garnish

   Once the doughnuts are cool, dip their tops in the glaze and let the excess drip back into the bowl. Return them to the wire rack, add any desired garnish and leave the glaze to set. For a thicker coating, let the first layer set, dip again and then garnish.

10. 10

    Serve or store

    These maple-glazed doughnuts are best enjoyed straight away. Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days.

What are maple doughnuts?

Doughnuts are a familiar American bakery treat, and this version takes its flavour from maple syrup and autumn spices. Instead of frying, the batter is baked in a doughnut pan.

Soured cream gives the crumb tenderness, while brown sugar and cinnamon add a warm, rounded sweetness. The maple glaze brings the main maple flavour to the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 4g protein, 64g carbs, 12g fat.

The flour and sugars provide most of the carbohydrates, while the butter, oil and pecans contribute much of the fat. The egg, soured cream and pecans provide some protein. For a more balanced plate, serve a doughnut with fresh fruit and plain yoghurt.

The ingredients that matter

Soured cream: Its moisture and tang help make a soft, tender doughnut. Greek yoghurt is offered as a substitute.

Maple syrup: There’s syrup in both the batter and the glaze, so the flavour comes through in each bite. Use pure maple syrup as specified.

Pecans: Toasted, chopped pecans are optional and add crunch. Chop them finely enough to fold into the batter and pass through a piping-bag opening.

Mix for a tender crumb

Combine the dry ingredients thoroughly before adding the wet mixture so the raising agent and spices are spread evenly. Make a well in the centre to bring the ingredients together.

Fold only until the batter is nearly combined, then add the pecans and stop as soon as they’re incorporated. Overmixing can make the baked doughnuts less tender.

Fill and bake evenly

Fill each cavity a little more than three-quarters full, leaving room for the doughnuts to rise. A spoon works, while a piping bag can make filling the rings neater.

Bake at 175°C for 11–13 minutes. Look for lightly browned edges and tops that spring back under a gentle touch.

Cool before glazing

Leave the doughnuts in the pan for 3 minutes before moving them to a wire rack. Let them cool completely before dipping so the glaze stays on the surface rather than melting off.

Keep the glaze thick enough to cling, whisking it until smooth. If it’s too thick to dip into, thin it a little with milk or additional maple syrup.

Serving ideas

Serve the doughnuts on their own with coffee, tea or a glass of milk. Their maple and spice flavours also go well with fresh fruit alongside.

For a crunchier finish, scatter chopped toasted pecans over the glaze before it sets. If you prefer a heavier coating, allow the first dip to set and dip the tops again.

Recipe notes & tips

• Bring the egg and soured cream to room temperature before mixing.
• Measure the flour by spooning it into the cup and levelling it rather than packing it down.
• Chop the pecans finely if you plan to pipe the batter.
• Check the doughnuts at 11 minutes, as oven timing can vary.
• Wait until the doughnuts are completely cool before dipping them.
• Let the first glaze layer set before dipping again for a thicker coating.

Variations

• Use Greek yoghurt: Swap it for the soured cream for the option listed in the recipe.
• Change the cinnamon: Use regular ground cinnamon if Saigon cinnamon isn’t available.
• Add pecans: Fold in the optional toasted chopped nuts for a crunchy bite.
• Boost the maple note: Use the listed maple extract in place of vanilla extract.
• Double-dip: Let the first glaze coat set, then dip again for a thicker finish.

Common mistakes to avoid

• Overmixing the batter: Fold only until the ingredients are just combined to keep the doughnuts tender.
• Overfilling the cavities: Fill them a little more than three-quarters full so the batter has space to rise.
• Using large pecan pieces: Chop them finely enough to pass through the piping-bag opening.
• Glazing warm doughnuts: Cool them completely first so the glaze doesn’t melt away.
• Making the glaze too thin: Add the icing sugar and whisk until thick enough to cling; thin only if needed.

How to store

Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Let chilled doughnuts come closer to room temperature before serving.

Frequently asked questions