The aroma of freshly baked doughnuts, warm and comforting, has always been a weakness of mine. When I first tried making these Baked Maple Glazed Donuts, I was surprised by how effortlessly they came together, especially considering the professional-looking results. They quickly became a staple for weekend brunches and even impromptu gatherings, and I’ve since perfected the art of baking multiple batches to keep everyone happy.
Why You’ll Love This Dish
If you’re looking to bring a little bit of that cozy, artisanal bakery feel into your home without the deep-frying fuss, these Baked Maple Glazed Donuts are your answer. They’re soft, cake-like, and infused with that unmistakable maple warmth, all covered in a glistening, sweet glaze. What makes this recipe truly special is its focus on efficiency – we’re talking about baking three batches at once, making it perfect for feeding a crowd, hosting a bake sale, or simply stocking up for the week ahead. It’s a fantastic recipe for beginner bakers too, as it skips complicated yeast doughs and hot oil, opting for a simple, straightforward cake batter.
> “I thought making donuts at home would be a huge hassle, but this recipe for baked maple glazed donuts is a game-changer! So easy to follow and the results are absolutely delicious. My family devoured them!” – A Happy Home Baker
The Cooking Process Explained
Making these delicious baked maple glazed donuts is a surprisingly straightforward process. You’ll start by whisking together the dry ingredients, then incorporating the wet ingredients to form a smooth, thick batter. This batter is then piped into donut pans and baked until golden and spongy. While your donuts are cooling just slightly, you’ll whip up a quick and easy maple glaze. The final, and arguably most fun, step is dipping each warm donut into that luscious glaze, letting it set into a beautiful, sweet shell. The brilliance of this particular guide is that it’s scaled for three batches, meaning you’ll just repeat the baking and glazing steps with your prepared batter.
What You’ll Need
To get started on your Baked Maple Glazed Donut adventure, gather these items:
For the Donuts (per batch, multiply by 3 if making all at once):
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but highly recommended!)
- ¾ cup milk (whole or 2% works best)
- ½ cup pure maple syrup (not pancake syrup!)
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Maple Glaze (per batch, multiply by 3 if making all at once):
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 2-3 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Equipment:
- Donut pans (at least 2, ideally 3-4 for efficient baking of multiple batches)
- Large mixing bowls
- Whisk
- Piping bag or large Ziploc bag (for filling donut pans)
- Wire cooling rack
Directions to Follow
Let’s get baking! Here’s how to create your perfect Baked Maple Glazed Donuts:
- Prep Your Pans & Oven: Preheat your oven to 350°F (175°C). Lightly grease three (or more, if you have them) donut pans. This is crucial for easy release!
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon (if using). Make sure there are no lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, maple syrup, eggs, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk until just combined. Be careful not to overmix, as this can lead to tough donuts. A few small lumps are okay.
- Fill Donut Pans: Transfer the batter to a piping bag or a large Ziploc bag. Snip off a corner (about ½ inch) from the bag. Pipe the batter evenly into the prepared donut pans, filling each cavity about two-thirds full.
- Bake the First Batch: Place the filled donut pans in the preheated oven. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and the edges are lightly golden.
- Cool Slightly: Remove the pans from the oven and let the donuts cool in the pans for about 5 minutes. Then, gently invert them onto a wire cooling rack to cool completely.
- Repeat Baking: While the first batch cools, you can begin preparing and baking your subsequent batches with the remaining batter, following steps 5-7. If your pans are hot, give them a quick rinse and regrease before the next batch.
- Prepare the Glaze: Once all donuts are baked and cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. The consistency should be thick enough to cling to the donut but thin enough to drip easily. Add more milk a teaspoon at a time if it’s too thick, or a sprinkle more powdered sugar if it’s too thin.
- Glaze the Donuts: Once the donuts are completely cool (this is important, otherwise the glaze will melt and disappear!), dip the top of each donut into the maple glaze. Allow any excess glaze to drip off before returning the donuts to the wire rack. Let the glaze set for about 15-20 minutes before serving.
How to Serve Baked Maple Glazed Donuts:
These donuts are fantastic on their own, especially when the glaze has just set. They’re the perfect accompaniment to your morning coffee or a tall glass of cold milk. For a special brunch, try arranging them on a platter with fresh berries or a side of crispy bacon for a delightful sweet and savory contrast. They also make a lovely treat for a tea party or an afternoon pick-me-up.
Storage and Reheating Tips
Once completely cooled and glazed, these Baked Maple Glazed Donuts are best enjoyed the same day they’re made. Any leftovers can be stored in an airtight container at room temperature for up to 2-3 days. While they won’t be as soft as fresh, they’ll still be delicious!
Freezing: You can freeze the un-glazed baked donuts. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to 1 month. When ready to enjoy, thaw at room temperature and then proceed with glazing.
Tricks for Success
- Don’t Overmix: This is probably the most important tip for any baked good. Overmixing develops gluten too much, leading to tough, dense donuts. Mix only until the ingredients are just combined.
- Use a Piping Bag: While you can spoon batter into the donut pans, a piping bag (or a sturdy Ziploc bag with the corner snipped) makes the process much neater and ensures evenly filled donuts.
- Pure Maple Syrup is Key: For both the donuts and the glaze, use pure maple syrup, not pancake syrup. The flavor difference is significant and will truly elevate your donuts.
- Cool Completely Before Glazing: This cannot be stressed enough! If your donuts are warm, the glaze will melt and run off, leaving you with a sticky mess rather than a beautiful, set glaze.
- Don’t Overfill Pans: Fill the donut cavities about two-thirds full to give them space to rise evenly without overflowing.
Creative Twists
- Spice It Up: Add a pinch of nutmeg or allspice to the donut batter for an extra layer of warmth.
- Cranberry-Orange: Fold in half a cup of dried cranberries and a teaspoon of orange zest to the batter for a festive twist.
- Chocolate Drizzle: After the maple glaze has set, melt some chocolate chips and drizzle over the donuts for an extra indulgent touch.
- Nutty Topping: Sprinkle some finely chopped pecans or walnuts over the wet glaze before it sets for added texture and flavor.
- Coffee Glaze: Swap out 1-2 tablespoons of the milk in the glaze for strong brewed coffee for a coffee-maple fusion.
Your Questions Answered
FAQ
Q: Can I make these donuts gluten-free?
A: Yes, you absolutely can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but they will still be delicious.
Q: My donuts stuck to the pan, what went wrong?
A: This usually happens if the donut pan wasn’t sufficiently greased. Even if it’s a non-stick pan, a light spray of cooking oil or rub of butter is essential to ensure easy release. Also, try not to remove them from the pan too quickly; let them cool for at least 5 minutes in the pan before inverting onto a rack.
Q: How can I adjust the sweetness of the glaze?
A: To make the glaze less sweet, you can slightly increase the amount of milk or decrease the powdered sugar, but be mindful of the consistency. For a sweeter glaze, you can add a bit more powdered sugar. Remember that pure maple syrup also contributes sweetness and flavor.
Classic Baked Maple Glazed Donuts
Equipment
- 6-cavity donut pan
- large bowl
- medium bowl
- whisk
- piping bag or Ziploc bag
- wire rack
- shallow bowl
Ingredients
For the Donuts:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ½ cup milk any kind works, whole milk for richness
- large egg lightly beaten
- ¼ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons pure maple syrup grade A dark or amber for best flavor
- 2-3 tablespoons milk start with 2, add more if needed
- ½ teaspoon vanilla extract
Instructions
Donut Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 6-cavity donut pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and optional cinnamon until lump-free.
- In a separate medium bowl, whisk together the milk, beaten egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry, stirring gently until just combined without overmixing.
- Transfer the batter to a piping bag and fill each donut cavity two-thirds full.
Baking and Glazing
- Bake for 10-12 minutes until golden brown and springy to the touch.
- Cool donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, maple syrup, milk, and vanilla extract in a shallow bowl until smooth; adjust consistency as needed.
- Once cooled, dip the top of each donut into the glaze and let the glaze set for 15-20 minutes on a wire rack.