Maple Glazed Baked Donuts

Monday, September 18, 2017

Guys, these maple glazed baked donuts are so good.  Like stop everything you are doing right now, head to your kitchen and make these ASAP good!

And they are so easy and simple to make.  With just a few basic ingredients and about the same amount of time as it takes you to make waffles, you will have delicious light, fluffy and flavorful donuts for breakfast to enjoy on a crisp fall morning with a hot cup of joe!

Maple Glazed Baked Donuts
{Yield: 8-10 donuts}

Spiced Donuts
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
¼ tsp. Kosher salt
1 large egg
⅓ cup packed light brown sugar
¼ cup milk
¼ Greek yogurt
2 tbsp. unsalted butter, melted
1 ½ tsps. vanilla bean paste

Maple Glaze
¼ cup unsalted butter
½ cup pure maple syrup
1 cup sifted powdered sugar

Start by preheating your over to 350 degrees and spray your donut pans with a non-stick spray.   Side note: I bought my donut pans years ago at Michaels, but have have seen similar ones at TargetJoAnn Fabric and even Home Goods.

In a small sauce pan over low heat, melt the butter and maple syrup until it comes together whisking every once in awhile.  Once melted, remove the mixture from the heat and whisk in the sifted powdered sugar until smooth.  Set the glaze aside and allow it to cool.

To make the donut batter, start by combining the flour, baking powder, baking soda, ground cinnamon, ground nutmeg and Kosher salt together.  Once mixed, set the bowl said and whisk the egg, light brown sugar, milk and Greek yogurt together until smooth.  Then add in the melted butter and vanilla bean paste.  Pour the wet ingredients into the dry ingredients and mix until just combined.  The batter will be on the thicker side.

Scoop the donut batter into a pastry bag and snip of the end.  This will allow you to be able to pipe the batter into the donut pan with no mess filling each donut space about ⅔ full.  If you do not have pastry bag, just use a large ziplock bag and cut off one of the corners and pipe away!

Bake the donuts for 8-10 minutes or until the edges are lightly browned.  Allow them to cool in the pan for about 2 minutes before transferring to a wired rack with some parchment paper underneath the rack (this will make clean up a breeze after the glazing process).  

Now to the fun part!  To glaze the donuts, simply hold the donut and dip it into the glaze.  Depending on the thickness of the glaze, you can dip once or twice...I opted for once since my glaze was on the thicker side, but a good double dip never hurt anyone!  Place the donut back on the wire rack and allow for the glaze to set for a few minutes before enjoying.

These baked donuts are usually enjoyed best right away, but will keep well if covered tightly and left at room temperature for up to 2 days.  You can also freeze the cake donut without frosting for up to two months and then just defrost them when ready to use.

Enjoy and happy almost fall y'all! :)

Recipe slightly adapted from Sally's Baking Addiction.


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