Maple Glazed Maple Donuts

Ingredients

• 120 ml (½ cup)maple syrup
• 1 largeegg
• 7 g (1½ teaspoons)solid shortening or softened butter
• 80 ml (⅓ cup)buttermilk or soured milk
• 250 g (2 cups), plus more as neededplain flour
• ¼ teaspoonnutmeg
• ¼ teaspoonfine salt
• ½ teaspoonbicarbonate of soda
• ½ teaspoonbaking powder
• As neededneutral oil, such as vegetable, rapeseed or peanut oil, for frying
• 210 g (1¾ cups)icing sugar
• ¾ teaspoonlight corn syrup or golden syrup
• ⅛ teaspoonfine salt
• ½ teaspoonvanilla
• ¼ teaspoonmaple extract
• 45 ml (3 tablespoons)maple syrup
• 30 ml (2 tablespoons), plus more as neededhot water
• To taste, optionalchopped walnuts

Instructions

1. 1

   Mix the dough

   In a large bowl, whisk together the maple syrup, egg, shortening and buttermilk; small bits of shortening may remain. In a medium bowl, whisk the flour, nutmeg, salt, bicarbonate of soda and baking powder. Stir the dry mixture into the maple mixture until combined; the dough will be quite wet. Cover with cling film and refrigerate for 2 hours.

2. 2

   Prepare the tray

   Line a large baking tray with baking parchment and dust it lightly with flour. Set it aside.

3. 3

   Cut the doughnuts

   Transfer the chilled dough to a well-floured work surface and knead briefly, adding a little more flour as needed to prevent sticking. Roll it into a round about 1.3 cm (½ inch) thick. Dip the base of a 7.5 cm (3-inch) doughnut cutter in flour, cut out rounds and move each one straight to the prepared tray. Re-roll the scraps and cut out the remaining rounds.

4. 4

   Chill the rounds

   Cover the tray tightly with cling film and refrigerate the cut doughnuts for at least 30 minutes or for up to 8 hours.

5. 5

   Heat the oil

   When ready to fry, heat oil in a deep fryer, or about 7.5 cm (3 inches) of oil in a heavy-based pot, to 190°C (375°F). If you are not using a deep fryer, check the temperature with a sugar thermometer.

6. 6

   Make the glaze

   If glazing the doughnuts, whisk or mix the icing sugar, corn syrup or golden syrup, salt, vanilla, maple extract, maple syrup and hot water just before frying. Add a little more hot water if needed to make a dipping consistency, then set the glaze aside.

7. 7

   Fry and glaze

   Take 3 or 4 rounds from the fridge, leaving the rest chilled, and carefully add them to the hot oil. Fry for about 2 minutes per side, until golden, then transfer to a cooling rack. If glazing, dip the doughnuts while hot, return them to the rack and let the glaze set. If using walnuts, sprinkle them over the wet glaze and press gently with your palm. Alternatively, toss the hot doughnuts in white sugar.

What are maple doughnuts?

Maple doughnuts are a familiar Canadian-style treat, with maple syrup bringing sweetness and its distinctive flavour to both the dough and the topping. This version is made with a cake-style dough, so it rises with bicarbonate of soda and baking powder rather than yeast.

The dough is chilled before shaping, then fried and finished with a maple glaze. That combination gives you a tender centre, a golden exterior and a sweet coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 3g protein, 46g carbs, 5g fat.

The flour and sugar provide most of the carbohydrates, while the frying oil and shortening or butter contribute fat. The egg and buttermilk add some protein, though the doughnuts are not especially protein-rich; serve one with plain yoghurt or alongside eggs for a more balanced plate.

Why chill the dough?

Wet dough: the mixture starts out quite soft, so the first two-hour chill makes it firmer and easier to handle. Brief kneading with a little extra flour helps prevent sticking without making it too dry.

Cut rounds: chilling them again for at least 30 minutes helps them hold their shape as they go into the oil. Keep the rounds you are not frying in the fridge.

Frying for a golden finish

Oil temperature: aim for 190°C and use a sugar thermometer if your fryer does not regulate the heat. Work in batches of 3 or 4, as directed, so you can turn and remove each doughnut without crowding the pot.

Doneness: fry for about 2 minutes per side, until the outside is nicely golden. Let each batch drain and cool on a rack rather than stacking the doughnuts.

Getting the glaze right

Mixing: prepare the glaze just before frying, so it is ready while the doughnuts are hot. Add extra hot water a little at a time if it needs loosening for dipping.

Finishing: dip the warm doughnuts, then return them to the rack to set. Add chopped walnuts while the glaze is still wet so they adhere.

Maple and pantry ingredients

Maple flavour: syrup appears in both the dough and glaze, while a small amount of maple extract adds another layer of flavour. The recipe also includes vanilla in the glaze.

Dough texture: buttermilk, or soured milk, gives the mixture its liquid component. The shortening can be replaced with softened butter, as specified.

Serving and timing

These doughnuts are best served freshly fried, once the glaze has had time to set. The chopped walnuts are optional; the recipe also gives white sugar as an alternative finish.

Allow time for both chilling stages as well as frying and glazing. The first chill is 2 hours, followed by at least 30 minutes for the shaped rounds, with the option to hold them chilled for up to 8 hours.

Recipe notes & tips

• Keep the dough rounds you are not frying in the fridge between batches.
• Flour the doughnut cutter before each cut to help the dough release cleanly.
• Add extra flour gradually while kneading so the dough does not become dry.
• Use a sugar thermometer to keep the oil close to 190°C.
• Dip the doughnuts while they are still hot for the glaze to coat them.
• Press the walnuts gently into the wet glaze so they stay in place.

Variations

• Butter swap: use softened butter in place of the solid shortening.
• Soured milk: use soured milk instead of buttermilk, as suggested in the recipe.
• Walnut topping: scatter chopped walnuts over the glaze while it is wet.
• Sugar coating: toss the hot doughnuts in white sugar instead of glazing them.
• Golden syrup: use golden syrup in place of the light corn syrup in the glaze.

Common mistakes to avoid

• Skipping the first chill: the wet dough will be harder to knead and cut; refrigerate it for 2 hours.
• Adding too much flour: the dough can become dry; add flour a little at a time until it is no longer sticky.
• Frying every round at once: keep un-fried rounds chilled and fry only 3 or 4 per batch.
• Guessing the oil temperature: use a sugar thermometer to check it reaches 190°C.
• Glazing after the doughnuts cool: dip them while hot so the glaze covers them as directed.

How to store

Store leftover doughnuts in an airtight container at room temperature and eat within 1–2 days for the best texture. Warm briefly in a low oven if desired; the glaze may soften as it reheats.

Frequently asked questions