Description
These baked maple glazed donuts are soft, spiced cake-style treats topped with a thick, rich maple icing. Made without frying or a mixer, they feature warm cinnamon, nutmeg, and cloves paired with a sweet maple glaze.
Ingredients
Spice Donuts
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup (65 g) packed light brown sugar
- 1/4 cup (60 ml) milk, at room temperature
- 1/4 cup (60 g) yogurt or sour cream, at room temperature
- 1 teaspoon pure vanilla extract
Maple Icing
- 2 tablespoons (28 g) unsalted butter
- 1/3 cup (80 ml) pure maple syrup
- 1 cup (112 g) sifted confectioners’ sugar
- 1/4 teaspoon maple extract (optional, but recommended)
- Pinch of salt, to taste
Instructions
- Preheat the oven to 350°F (177°C). Spray a donut pan with nonstick spray and set aside.
- Make the donuts: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk the melted butter, egg, brown sugar, milk, yogurt, and vanilla until completely combined.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix. The batter will be thick.
- Spoon the batter into the donut cavities. For easier filling, transfer the batter to a large zip-top bag, snip off one corner, and pipe the batter into each cavity, filling about halfway. If baking in batches, leave the remaining batter covered at room temperature while the first batch bakes.
- Bake for 10–11 minutes, or until the edges and tops are lightly browned. Gently poke a donut with your finger; if it springs back, the donuts are done.
- Let the donuts cool in the pan for a few minutes, then transfer them to a wire rack set over parchment paper. Bake any remaining batter and transfer those donuts to the rack as well.
- Make the maple icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
- Remove the saucepan from the heat and whisk in the sifted confectioners’ sugar and maple extract. Taste and add a pinch of salt if desired.
- Let the icing cool for 2–3 minutes, then dip each donut into the icing. Place the dipped donuts back on the cooling rack so excess icing can drip off. Double-dip if desired. If the icing becomes too thick, briefly return it to low heat.
- Serve immediately for the best texture. Store leftovers tightly covered at room temperature or in the refrigerator for up to 2 days.
Notes
- Freezing: Freeze baked donuts for up to 3 months, with or without icing. Thaw overnight in the refrigerator and warm in the microwave. If frozen without icing, dip in the glaze after thawing.
- No donut pan? Make 8–10 donut muffins in a standard 12-cup muffin pan. Line with cupcake liners or grease with nonstick spray, fill each cup about 2/3 full, and bake at 350°F (177°C) for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Milk and yogurt: Whole milk is recommended, but lower-fat or nondairy milk can be used. Greek yogurt or full-fat sour cream works well. Regular low-fat or full-fat yogurt can also be used. To substitute buttermilk, replace both the milk and yogurt or sour cream with 1/2 cup (120 ml) buttermilk.
- Bring all cold ingredients to room temperature before mixing to prevent the melted butter from solidifying.
- Maple syrup: Use pure maple syrup for the richest maple flavor.
- Use a light hand when mixing the batter to keep the donuts tender and cakey.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American