A Little History of Donuts
Donuts have a long and delicious history that stretches back to early Dutch settlers in America, who brought with them “olykoeks” or “oil cakes”—fried dough balls often filled with fruit. Over time, donuts evolved into the ring-shaped pastries we know today, popularized in the U.S. during the 19th and 20th centuries. Maple glaze, however, is a nod to North American culinary traditions, where maple syrup has long been a treasured sweetener. Pairing the two created an irresistible classic that combines comfort with a touch of natural sweetness.
Baked Maple Donut Recipe with Maple Glaze – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 donuts 1x
Description
These Baked Maple Donuts with Maple Glaze are soft, fluffy, and full of cozy fall flavor. Unlike traditional fried donuts, this baked version is lighter, easier, and perfect for making at home without the mess of hot oil. The glossy maple glaze gives each donut a bakery-style finish, making them a wonderful treat for breakfast, brunch, or autumn gatherings. Whether you’re serving them with coffee on a crisp morning or bringing them to a holiday brunch, these donuts are sure to impress.
Ingredients
For the Donuts:
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp cinnamon
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½ cup brown sugar
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2 large eggs
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½ cup sour cream (or Greek yogurt)
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½ cup milk
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¼ cup unsalted butter, melted
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¼ cup pure maple syrup
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1 tsp vanilla extract
For the Maple Glaze:
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2 cups powdered sugar
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¼ cup pure maple syrup
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2–3 tbsp milk (as needed for consistency)
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease a donut pan.
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In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
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In a large bowl, whisk eggs, brown sugar, sour cream, milk, butter, maple syrup, and vanilla until smooth.
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Gently fold dry ingredients into wet until just combined.
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Spoon batter into a piping bag or zip-top bag, snip the corner, and pipe into donut pan cavities.
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Bake 10–12 minutes until donuts spring back when touched. Let cool slightly before glazing.
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For glaze, whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
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Dip cooled donuts into glaze, let excess drip off, and set on a rack to harden.
Notes
Use maple extract in the glaze for stronger maple flavor.
Store donuts in an airtight container at room temperature for up to 3 days.
Donuts can be frozen (unglazed) for up to 2 months.
FAQ Section
1. Do I need a donut pan for this recipe?
Yes, a donut pan gives the classic ring shape, but you can also bake the batter in a muffin tin if needed.
2. Can I make these donuts ahead of time?
Definitely! Bake the donuts the night before, then glaze them fresh the next morning for the best texture and shine.
3. Can I substitute pancake syrup for maple syrup?
Pure maple syrup is recommended for authentic flavor, but pancake syrup can work in a pinch—it will just taste sweeter and less rich.
