Maple Glazed Donut Recipe

ByLily
Jump to Recipe· 4.5 from 12 reviews

If you’re on the hunt for a show-stopping breakfast treat or a special snack, this Maple Glazed Donut Recipe is exactly what you need. I’m excited to share this easy-to-follow recipe for soft, fluffy maple bar donuts that taste like they came straight from your favorite bakery, but you made them yourself — in your own kitchen! Trust me, once you try these, you’ll never want store-bought donuts again. So, grab your rolling pin and let’s get started on these irresistible maple-glazed delights.

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Why This Recipe Works

  • Perfect Dough Texture: The combination of bread flour and a slightly sticky dough yields wonderfully tender yet hearty donuts every time.
  • Maple Flavor That Shines: The glaze is rich with pure maple extract, balancing sweetness and that nostalgic maple bar taste you crave.
  • Homemade Proofing Hack: Using your oven warmed briefly with steam creates the ideal rising environment even if you don’t have a fancy proofing box.
  • Crisp Yet Soft Frying: Frying at exactly 350°F gives a gorgeously golden crust, while keeping the inside light and fluffy without greasiness.
Maple Glazed Donut, maple glazed donut recipe, homemade maple donuts, fluffy donut with maple glaze, easy maple donut recipe - The image shows a close-up of square donut-like pastries lined up on crumpled brown paper. Each pastry has two layers: the bottom layer is a golden-brown, fried dough with a slightly shiny and crispy texture, while the top layer is a smooth, light beige glaze covering the whole surface evenly. The background is softly blurred, focusing all attention on the shiny glaze and golden dough. The surface under the brown paper is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Maple Glazed Donut Recipe walks the line between classic and practical ingredients, each with purpose. From yeast to formulate that irresistible rise and texture, to the precise flour blend that controls chewiness, and the maple-laden glaze, every component plays a starring role.

Maple Glazed Donut, maple glazed donut recipe, homemade maple donuts, fluffy donut with maple glaze, easy maple donut recipe - Flat lay of a small white ceramic bowl of warm water, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of active dry yeast, a small mound of smooth white bread flour, three large whole brown eggs with clean shells, a small white ceramic bowl of pale yellow butter-flavored shortening, a small white ceramic bowl of light corn syrup, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of golden maple extract, a small white ceramic bowl of clear hot water, a few small sprigs of vanilla bean pods, a small white ceramic bowl of kosher salt, a small white ceramic bowl of baking powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Warm water: Activates the yeast perfectly without killing it, setting the foundation for fluffy donuts.
  • Active dry yeast: Your magic ingredient for that classic rise and airy texture.
  • Granulated sugar: Feeds the yeast and sweetens the dough for balanced flavor.
  • Butter-flavored shortening: Adds tenderness and depth without a heavy butter flavor.
  • Egg yolks: Provide richness and color, elevating the donut’s texture.
  • Vanilla extract: Enhances the overall flavor and pairs beautifully with maple.
  • Bread flour: Gives donuts the perfect chew — softer than all-purpose, but still structured.
  • Kosher salt: Controls flavor balance, ensuring the sweetness doesn’t get out of hand.
  • Baking powder: Helps with a little extra rise and that light crumb.
  • Peanut oil: Ideal for frying due to a high smoke point and clean flavor.
  • Powdered sugar: Base of the glaze — smooth and dissolves easily for perfect coverage.
  • Light corn syrup: Adds shine and helps the glaze set without cracking.
  • Maple extract: The star of the glaze — adjust it based on how punchy you like your maple flavor!
  • Hot water (for glaze): Creates the ideal consistency for dipping without overpowering sweetness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Maple Glazed Donut Recipe just as is, but it’s also super forgiving if you want to switch things up a bit. Whether you’re adjusting sweetness or trying different oils for frying, you can personalize it to fit your taste or dietary needs.

  • Variation: Once, I swapped peanut oil for coconut oil — it added a subtle tropical hint that my family adored! Just keep an eye on the frying temperature since different oils behave differently.
  • Dietary modifications: For those avoiding eggs, you might try a flax egg substitute, although your donuts may be a touch less rich.
  • Sweetness level: Feel free to reduce the sugar in the glaze or add more maple extract if you want a deeper flavor punch.
  • Seasonal twist: Adding a dash of cinnamon or nutmeg into the dough creates a cozy fall-inspired maple donut.

Step-by-Step: How I Make Maple Glazed Donut Recipe

Step 1: Activate Your Yeast Like a Pro

Start by warming your water to about 105–110°F — warm enough to feel pleasant, but not hot (you don’t want to kill the yeast!). Sprinkle the yeast and a spoonful of sugar in, then wait patiently for a bubbly foam to appear. This frothy top is your yeast waking up and ready to work its magic. If it doesn’t bubble in about 5 minutes, no worries — that means your yeast might be old, and it’s best to start fresh.

Step 2: Mix the Dough Ingredients

Once your yeast is lively, add your sugar, shortening, egg yolks, and vanilla. Give it a good mix but don’t worry if the shortening isn’t fully blended yet. Then toss in a cup of flour with your salt and baking powder sprinkled on top. Let the dry ingredients combine gradually so you don’t end up with clumps. Beat until smooth, adding the rest of your flour a cup at a time.

Step 3: Knead and Proof the Dough

I switch to a dough hook or flour my surface for hand kneading here, going for about 5 minutes until the dough feels soft, smooth, and just a little bit sticky. This sticky feel is a good thing — it keeps the donut tender. Shape the dough into a ball, place it on a floured baking sheet, cover with a floured cloth, then create a cozy proofing spot by warming your oven briefly and adding steaming water below your dough.

Step 4: Shape Your Donuts

Once your dough has doubled, gently turn it out onto a floured surface, and roll into an 11×12 inch rectangle. Use a pizza cutter to slice the dough into 12 long rectangles about 5×2 inches each. If you want extra pretty shapes, trim the rounded edges off. Otherwise, save those trimmings to fry up a bonus “ugly” donut — no waste here!

Step 5: Second Rise and Frying Time

Place the cut dough pieces on floured sheets, give the proofing treatment again in the warm, steamy oven for about 45 minutes until plump and puffed. As they rise, heat your peanut oil carefully to 350°F. Fry the donuts in small batches, keeping an eye on that oil temperature to get a golden exterior with a soft center. It only takes around 30 to 40 seconds per side — don’t walk away!

Step 6: Make the Maple Glaze and Dip!

Whisk together powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water until smooth and runny enough to coat your donuts perfectly when dipped. Taste before dipping—adding a bit more maple extract or adjusting consistency with extra water or sugar is the secret to your perfect glaze. Dip each donut’s rounded top, let the excess drip off, and set aside on a rack to harden that shiny perfect glaze.

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Tips from My Kitchen

  • Proofing Hack: Don’t rush your yeast proofing—the bubbly foam is the best indicator your donuts will rise perfectly.
  • Dough Texture: Resist adding too much flour; a slightly sticky dough yields softer, more tender donuts.
  • Oil Temperature: Keep your oil at a steady 350°F using a thermometer; too hot browns them too fast, too cool makes them greasy.
  • Glaze Setting: Never glaze warm donuts—cooling ensures the glaze sticks and sets beautifully without sliding off.

How to Serve Maple Glazed Donut Recipe

Maple Glazed Donut, maple glazed donut recipe, homemade maple donuts, fluffy donut with maple glaze, easy maple donut recipe - The image shows three rectangular pastries placed in a row on a long white plate. Each pastry is golden brown with a soft and slightly puffy texture. They are all covered with a smooth, thick, light caramel-colored glaze that drips slightly down the sides and pools a little at the base. The glaze has a shiny, glossy finish that highlights the warm color of the glaze and contrasts with the matte surface of the pastries beneath. The white plate is set on a light wooden surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love keeping it simple with just the maple glaze, but sometimes I sprinkle a bit of chopped toasted pecans or flaky sea salt on top right after glazing. It adds a nice textural contrast and punches up the flavor even more. If you’re feeling fancy, a little white chocolate drizzle pairs like a dream too!

Side Dishes

These donuts beg for a strong cup of coffee or a creamy latte — the perfect morning match! For brunch, I like serving them alongside scrambled eggs and crispy bacon, which balance the sweetness and make the meal feel extra special.

Creative Ways to Present

For birthday parties or brunch gatherings, I’ve arranged several maple-glazed donuts on a tiered stand surrounded by fresh berries and edible flowers. It instantly jazzes up the table and makes your guests think you ordered them from a fancy bakery — but nope, it’s YOU!

Make Ahead and Storage

Storing Leftovers

Store any leftover maple glazed donuts in an airtight container at room temperature for up to 2-3 days. I usually try to eat them quicker, but if you have leftovers, they stay soft and delicious if sealed well.

Freezing

I’ve had good luck freezing these donuts without glaze: wrap each one tightly in plastic wrap and place in a freezer bag. When you want a treat, thaw overnight and glaze fresh. This keeps that fresh donut texture for longer.

Reheating

To warm leftovers, pop the donut in the microwave for about 10-15 seconds. If you want a bit of crunch, a quick 1-2 minute zap in a 300°F oven works wonders. Just avoid reheating donuts with glaze too long or it may melt off.

FAQs

  1. Can I use all-purpose flour instead of bread flour for this Maple Glazed Donut Recipe?

    Absolutely! Using all-purpose flour will work just fine and still produce tasty donuts, though they might be a bit less chewy and slightly softer. Bread flour gives that classic donut chew, but all-purpose is a great everyday substitute.

  2. What’s the best way to know when my oil is ready for frying?

    The best method is to use a candy or deep-fry thermometer to keep your oil at a steady 350°F. If you don’t have one, test by dropping a small piece of dough into the oil—it should bubble up steadily and rise to the surface quickly without burning.

  3. Can I replace peanut oil with another type of oil?

    You can! Vegetable oil, canola oil, or sunflower oil are good alternatives with high smoke points suitable for frying. Avoid olive oil due to its low smoke point and strong flavor.

  4. How do I store glazed donuts so they stay fresh?

    Keep them in an airtight container at room temperature for a couple of days. Avoid refrigerating as this can dry out the donuts and make the glaze sticky or runny.

  5. Is the maple extract flavor strong enough or can I add more?

    The maple extract is adjustable! I personally like a robust maple flavor, so I often add a little extra. Just taste your glaze and add more gradually to suit your preferences.

Final Thoughts

This Maple Glazed Donut Recipe holds a special place in my heart because it transforms a simple kitchen morning into something magic-filled and sweetly satisfying. Whether you’re treating your family or impressing friends, these donuts bring smiles for miles. I can’t wait for you to try making them — and believe me, once you do, you’ll want to keep this recipe close forever.

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Maple Glazed Donut Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 12 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 2 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: 12 donuts
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

These homemade maple bar donuts are fluffy, tender, and perfectly fried golden with a sweet, sticky maple glaze. Using a yeast dough proofed in a warm, humid oven environment ensures a light and airy texture. The donuts are fried in peanut oil for a classic crisp outside and soft inside, then dipped in a sweet maple icing made with powdered sugar, maple extract, and corn syrup. Perfect for breakfast or a special treat.

Ingredients

For the Dough:

  • 1 cup warm water (about 105 degrees F)
  • 3 tablespoons active dry yeast
  • 1 tablespoon granulated sugar
  • 1/2 cup granulated sugar
  • 1/4 cup butter-flavored shortening (or regular shortening)
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 1/2 cups bread flour, spooned and leveled (up to 4 cups if needed)
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • Peanut oil for frying (about two 24-ounce bottles)

For the Maple Icing:

  • 4 cups powdered sugar, plus an extra 1/2 cup (1 pound total)
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple extract (more to taste)
  • 1/3 cup hot water (plus more if needed)

Instructions

  1. Activate Yeast: In a large bowl or stand mixer, combine 1 cup warm water (105-110 degrees F), 3 tablespoons yeast, and 1 tablespoon sugar. Let sit for 5 minutes until bubbly and frothy.
  2. Mix Wet Ingredients: Add 1/2 cup granulated sugar, 1/4 cup shortening, 3 egg yolks, and 1 teaspoon vanilla to the yeast mixture. Beat with the paddle attachment until shortening is broken up but not fully blended.
  3. Add Flour and Leavening: Add 1 cup bread flour without stirring. Sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder on top, stir lightly into flour, then beat for about 1 minute until blended.
  4. Add Remaining Flour and Knead: Add remaining 2 1/2 to 3 cups flour gradually, switching to dough hook or knead by hand until dough pulls away from bowl sides and is smooth, about 5 minutes. Dough should be slightly sticky but manageable.
  5. Prepare Proofing Environment: Lightly flour a baking sheet. Turn oven on to 350 degrees F for 30 seconds, then turn off to create warm, humid environment.
  6. First Rise: Shape dough into a 6×6 inch square on floured baking sheet. Cover with a clean, floured cloth. Place dough sheet on top rack in oven. Put a 9×13 inch pan filled with boiling water on lower rack to steam. Allow dough to rise for 1 hour or until doubled.
  7. Prepare for Frying: When doubled, remove dough, pour water back into boiling pot, and maintain boiling water for steaming. Gently turn dough onto floured work surface.
  8. Shape Donuts: Lightly flour two baking sheets. Roll dough gently into an 11×12 inch rectangle without pressing out air. Cut dough into 4 quarters, then cut each quarter into 3 long rectangles approximately 5 x 2 inches, trimming rounded edges as needed for neat shape.
  9. Second Rise: Transfer dough rectangles spaced 2 inches apart on floured baking sheets. Place uncovered in warm oven with steaming setup as before. Let rise for 45 minutes or until doubled.
  10. Heat Oil: About 15 minutes before second rise ends, heat about 2 inches of peanut oil in a large high-sided pot to 350 degrees F using a candy thermometer. Maintain medium heat.
  11. Fry Donuts: In batches of 2 or 3, carefully transfer donuts to hot oil with a spatula. Fry 30-40 seconds on first side and 20 seconds on second side until golden brown. Drain on paper towels and cool completely.
  12. Make Maple Icing: Whisk together 4 cups powdered sugar, 2 teaspoons corn syrup, 1/4 teaspoon kosher salt, 1/2 teaspoon vanilla, 1 teaspoon maple extract, and 1/3 cup hot water. Adjust consistency with more hot water or additional powdered sugar to be thin enough to dip.
  13. Glaze Donuts: Dip roundest side of cooled donuts into the maple icing. Let excess drip off and place on wire rack. Allow glaze to harden for 15-20 minutes before serving.
  14. Store: Keep glazed donuts in a sealed container at room temperature for 2-3 days.

Notes

  • All-purpose flour can substitute for bread flour but results in less chewy donuts.
  • Save used peanut oil by filtering and storing for reuse.
  • Maintain oil temperature carefully to ensure even frying without burning.
  • Do not ice donuts while warm; glaze will not adhere properly.
  • You can adjust maple extract amount in glaze to taste.
  • Using a warm, humid oven is key for proper dough proofing.
  • Trim donut edges for neat rectangular shape or use trimmings to make an additional smaller donut.

Nutrition

  • Serving Size: 1 donut
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 210 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 60 mg

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