Old Fashioned Maple Frosting for Donut

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These baked maple glazed donuts are spiced cakey-mode donuts with a thick and rich maple icing on top. This is my go-to baked donut recipe and I dear adding different flavors, spices, and glazes. Endeavour my broiled cinnamon carbohydrate donuts side by side!

Have you ever considered adding a donut pan to your collection? They're an inexpensive, only very fun tool if y'all're looking to bake something different. I have enough of donut recipes— virtually of which are baked– so y'all'll always have an excuse to whip that donut pan out. These maple glazed donuts are definitely a favorite. Start here!

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Why Yous'll Beloved These Baked Donuts:

• No electric mixer required
• Baked, non fried
• Soft, dense, and cakey (more like a muffin than a fried donut)
• Spiced with cinnamon, nutmeg, and cloves
• Sweetened with brown saccharide
• Generously dunked in maple icing
• Comfort food at its finest

Two Parts to Broiled Maple Glazed Donuts

1. Donuts: We're using my standard baked donut recipe equally the base. It'south what I use for my baked cinnamon sugar donuts, crumb block donuts (doubled for that recipe), chocolate frosted donuts, and lemon poppy seed donuts. It's a very thick concoction that produces tight-crumbed, cakey donuts. There's a pocket-size handful of very basic ingredients required similar flour, egg, leaveners, and milk. I similar to add together a piddling Greek yogurt to the donut concoction for a moisture dial (sour foam works also) and prefer sweetening them with brown sugar. Add together cinnamon likewise as a little nutmeg and ground clove. After y'all mix this donut batter together, the aroma solitary will remind y'all of a donut store– it's those spices!
2. Maple Icing: We're using the same maple icing as my maple bacon doughnuts, only slightly scaled downward. Information technology's creamy and sweetness, just thickens and sets apace. If desired for a flavor punch, add together a picayune maple excerpt. You lot can detect maple extract in the baking aisle near the vanilla excerpt.

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Quick Overview: How to Make Maple Glazed Donuts

Our mixers can take the forenoon off for this recipe– you don't need 1 here!

1. Make the donut batter. Combine the dry out ingredients in one bowl and the moisture ingredients in another bowl. Whisk to combine both. It'due south that easy.
2. Fill up the donut cavities. Transferring donut concoction into the donut pan tin exist tricky, so I always advise using a zipped-top bag to pipe the batter. (You lot can see me doing this in my pumpkin donuts post.) Just spoon the batter into a big zipped-top pocketbook, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than y'all'd expect, so it pipes pretty neatly.
3. Broil. They bake up VERY chop-chop!
4. Make the icing. I usually do this every bit the donuts broil. Warm butter and maple syrup together, so add confectioners' saccharide, maple excerpt, and salt to taste.
5. Dip into icing. Dip the warm donuts into the icing. Place on a cooling rack so the excess icing drips down. And don't exist afraid to do a double dip!

More Donut Recipes

• Pumpkin Donuts
• Glazed Doughnuts (fried)
• Berry Fritters (fried)
• Apple Cider Donuts
• Chai Spice Donuts

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Clarification

These broiled maple glazed donuts are spiced cakey-style donuts with a thick and rich maple glaze on summit. Broiled, not fried– and you don't demand a mixer!

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Spice Donuts

• 1 cup (125g) all-purpose flour (spoon & leveled)
• one teaspoon baking pulverisation
• 1/4 teaspoon blistering soda
• ane teaspoon basis cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• ane/4 teaspoon table salt
• 2 Tablespoons (30g) unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature
• 1/3 loving cup (65g) packed lite brown sugar
• 1/4 cup (60ml) milk, at room temperature
• i/4 cup (60g) yogurt or sour cream, at room temperature
• 1 teaspoon pure vanilla extract

Maple Icing

• 2 Tablespoons (30g) unsalted butter
• 1/3 loving cup (80ml) pure maple syrup
• one cup (112g) sifted confectioners' sugar
• one/4 teaspoon maple extract (optional, but recommended)
• pinch of salt, to taste

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1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Prepare bated.
2. Brand the donuts: Whisk the flour, baking pulverisation, baking soda, cinnamon, nutmeg, cloves, and salt together in a big bowl. Set aside. Whisk the melted butter, egg, brown saccharide, milk, yogurt, and vanilla together until completely combined. Pour the wet ingredients into the dry out ingredients and whisk until just combined. Do not overmix. The batter will be thick.
3. Spoon the batter into the donut cavities—I highly recommend using a big zipped-top pocketbook for ease. Cut a corner off the bottom of the handbag and pipe the batter into each donut cup, filling about halfway. (If yous only have 1 donut pan that bakes less than 8 donuts, go on the remaining concoction in the bowl at room temperature until you can bake the next batch.)
4. Broil for 10-11 minutes or until the edges and tops are lightly browned. Gently poke a donut with your finger. If it bounces broil, the donuts are washed. Allow donuts to cool for a few minutes in the pan, then transfer to a wire rack attack a big piece of parchment paper. Bake the remaining donut concoction and in one case broiled, transfer to the wire rack.
5. Make the icing: In a small saucepan over low heat, cook the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from oestrus and whisk in the sifted confectioners' sugar and maple excerpt. Gustatory modality. Add together a compression of salt if desired. Cool for 2-3 minutes, then dip each donut into the icing. The icing quickly thickens, and so feel gratuitous to place information technology back over estrus as you dip. Place dipped donuts back onto cooling rack as backlog icing drips down. Experience free to double dip them (I usually do!).
6. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.

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Notes

1. Freezing Instructions: Freeze the baked donuts for upwardly to three months, with or without icing. Thaw overnight in the fridge, then warm up to your liking in the microwave. Dip into icing later on thawing if y'all froze them plain.
2. Special Tool (affiliate link): Donut Pan
3. No Donut Pan? Make 8-ten donut muffins in your standard 12-cup muffin pan. Line with cupcake liners or grease with nonstick spray. Fill each two/3 full with donut batter. Bake at 350°F (177°C) for 18-twenty minutes or until a toothpick inserted in the middle comes out clean.
4. Milk & Yogurt: Whole milk is all-time, just you can use lower fat or even nondairy milk in a pinch– the donuts won't taste as moist or rich. I recommend Greek yogurt or total-fat sour cream. I usually utilize depression fat Greek yogurt, which is pretty thick. Regular low fat (or full fat) yogurt works too. If you'd like to use buttermilk, substitute information technology for both the milk and sour cream (1/ii loving cup/120ml total). All cold ingredients should be brought to room temperature before using, otherwise the butter will solidify.
5. Maple Syrup: For the richest flavour, pure maple syrup is best.

Keywords: maple glazed donuts

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