Maple Glazed Donuts

Name: Maple Glazed Donuts
Prep time: 20 min
Cook time: 10 min
Total time: 120 min
Ingredients: 3 ½ cups all-purpose flour (440 g, plus more for dusting); 2 ¼ tsp active dry yeast (1 packet ); ½ cup whole milk (120 ml warm, (about 110°F / 43°C)); 2 tbsp 30ml warm water (30 ml, (about 110°F / 43°C)); ¼ cup granulated sugar (50 g); ½ tsp salt; ½ tsp ground cinnamon; ¼ cup butter (60 g unsalted, softened); 2 eggs (large, room temperature); 1 ½ tsp vanilla extract; 3 cups vegetable oil (for frying); 1 ½ cups powdered sugar (180 g); ¼ cup pure maple syrup (60 ml, pure ); 2 tbsp whole milk (30 ml or heavy cream); ½ tsp vanilla extract; Pinch of salt; ½ cup pecans (chopped, toasted); ½ tsp flaky sea salt

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There's nothing quite like a Maple Glazed Donut-pillowy soft, golden fried, and topped with a rich maple glaze that melts in your mouth. These donuts are surprisingly simple to make at home and will have your kitchen smelling like your favorite bakery in no time. Whether you're making them for a weekend treat or a special occasion, these are the kind of donuts that disappear fast-so maybe make a double batch!

Donuts placed on a surface, surrounded by colorful sprinkles and sliced almonds.

Maple donuts are a cozy treat that shine especially during the fall and winter months, but let's be real-they're perfect year-round. The maple glaze adds that warm, comforting flavor that feels right at home on holiday mornings or weekend brunch tables.

This recipe was inspired by the cozy sweetness of my Pineapple Dream Dessert-a reader favorite for its creamy layers and no-bake ease. If you're planning a brunch or simply want to create a little dessert magic, these maple donuts pair beautifully with a chilled slice of that dreamy pineapple treat. Together, they hit the perfect balance of warm and cool, soft and creamy.

A stack of donuts with the top donut sliced in half, showing the filling, surrounded by more donuts in the background.

Ingredients

All-purpose flour gives the dough its structure and softness.
Granulated sugar adds just the right amount of sweetness.
Active dry yeast helps the dough rise and become airy.
Warm milk activates the yeast and keeps the dough tender.
Unsalted butter adds richness and flavor.
Salt balances the sweetness and enhances the overall taste.
Large eggs add moisture and help bind the dough together.
Vegetable oil is used for frying the donuts to golden perfection.
Powdered sugar or cinnamon sugar is perfect for coating the donuts after frying.
Sprinkles or chopped almonds add texture and a fun finishing touch.

See recipe card for quantities.

How to Make Maple Glazed Donuts

In a small bowl, stir together the warm milk, warm water, and yeast. Let it sit for 5 to 10 minutes, until it becomes foamy on top.

A large bowl filled with ingredients, surrounded by additional ingredients on the surface.

In a large bowl, whisk the flour, sugar, salt, and cinnamon until well combined.

A large bowl filled with ingredients, surrounded by additional ingredient on the surface.

Add the softened butter, eggs, vanilla extract, and the foamy yeast mixture into the dry ingredients. Stir everything together until a dough begins to form.

A bowl filled with ingredients, ready for mixing.

Move the dough onto a floured surface and knead it by hand for about 8 minutes, until smooth and elastic. (You can also use a stand mixer fitted with a dough hook on medium speed for 5 to 6 minutes.)

A cloth covering the top of a bowl, placed gently to let the dough rest.

Place the dough in a lightly greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until it has doubled in size.

Flattened dough on a floured wooden board, prepared for cutting or shaping.

After the dough has risen, roll it out on a lightly floured surface until it's about ½ inch thick.

Round dough being shaped by hand on a floured wooden board.

Use a donut cutter-or a large glass and a smaller one for the center-to cut out donut shapes. Lay the cut donuts onto a parchment-lined baking sheet.

Donut dough partially covered by a cloth.

Cover the tray and let the donuts rise again for 30 to 40 minutes, until they look puffy.

Donut dough placed on a baking tray next to a pot of oil.

While the donuts are resting, pour the vegetable oil into a heavy-bottomed pot and heat it to 350°F (177°C).

Once the oil is ready, gently add 2 or 3 donuts at a time into the hot oil. Fry each side for 1 to 2 minutes until golden brown.

A stack of coated donuts on a cooling tray, sprinkled with sugar, highlighting their golden, fluffy texture.

Use a slotted spoon to remove the donuts and set them on a wire rack lined with paper towels to drain.

A small bowl filled with a mixed ingredient placed on a surface.

In a medium bowl, whisk together the powdered sugar, maple syrup, milk (or heavy cream), vanilla extract, and a pinch of salt until smooth.

Donuts resting on a cooling tray next to a plate lined with parchment paper, coated with glaze and topped with sprinkles.

If the glaze feels too thick, stir in a little extra milk. If it's too thin, mix in a bit more powdered sugar.

When the donuts are still slightly warm, dip the tops into the glaze.

Close-up photo of donuts resting on a cooling tray, showing their glazed surface and texture.

Set them back on the wire rack and, if you like, sprinkle the tops with chopped toasted pecans and a touch of flaky sea salt.

Assorted donuts arranged on a flat surface.

Serve with your favorite drink.

Hint: If you're unsure if the yeast is active, give it time to foam up. If it doesn't after 10 minutes, your yeast might be expired-start with a fresh packet to avoid disappointment.

Substitutions & Variations

Gluten-free: Swap in a 1:1 gluten-free flour blend designed for yeast doughs.
Dairy-free: Use almond milk and a dairy-free butter substitute for the dough and glaze.
No pecans? Try chopped walnuts or just skip the nuts for a simpler finish.
Kid-friendly: Skip the nuts and top with rainbow sprinkles instead-kids love them!

💭Crucial Success Tips

Let the dough rise in a warm, draft-free spot. I like to turn on my oven for just a minute, turn it off, then place the covered bowl inside-it creates a cozy environment that helps the dough puff up beautifully.

FAQ

Can I bake these instead of frying?

Yes, but the texture will be more like a sweet bread roll than a classic donut. Bake at 375°F (190°C) for about 10-12 minutes.

Can I freeze the dough?

You can freeze the shaped, un-fried donuts on a baking sheet, then transfer to a freezer bag. Thaw and let them rise before frying.

Can I make the dough the night before?

Yes! Let it do its first rise, then refrigerate overnight. Bring to room temperature before rolling and shaping.

📖 Recipe

Tina

Maple Glazed Donuts

These soft and fluffy yeast-raised donuts are inspired by classic homemade pretzels, delivering a chewy bite and golden finish. Perfect for brunch or a cozy treat, they pair beautifully with a mug of rich hot chocolate.

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Prep Time 20

Cook Time 10

Rise Time: 1 30

Total Time 2

Servings: 12 donuts

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the Donuts:

3 ½ cups all-purpose flour 440 g, plus more for dusting
2 ¼ teaspoon active dry yeast 1 packet
½ cup whole milk 120 ml warm, (about 110°F / 43°C)
2 tablespoon 30ml warm water 30 ml, (about 110°F / 43°C)
¼ cup granulated sugar 50 g
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup butter 60 g unsalted, softened
2 eggs large, room temperature
1 ½ teaspoon vanilla extract
3 cups vegetable oil for frying

For the Maple Glaze:

1 ½ cups powdered sugar 180 g
¼ cup pure maple syrup 60 ml, pure
2 tablespoon whole milk 30 ml or heavy cream
½ teaspoon vanilla extract
Pinch of salt

Optional Topping:

½ cup pecans chopped, toasted
½ teaspoon flaky sea salt

Method

In a small bowl, stir together the warm milk, warm water, and yeast. Let it sit for 5 to 10 minutes, until it becomes foamy on top.
In a large bowl, whisk the flour, sugar, salt, and cinnamon until well combined.
Add the softened butter, eggs, vanilla extract, and the foamy yeast mixture into the dry ingredients. Stir everything together until a dough begins to form.
Move the dough onto a floured surface and knead it by hand for about 8 minutes, until smooth and elastic. (You can also use a stand mixer fitted with a dough hook on medium speed for 5 to 6 minutes.)
Place the dough in a lightly greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until it has doubled in size.
After the dough has risen, roll it out on a lightly floured surface until it's about ½ inch thick.
Use a donut cutter-or a large glass and a smaller one for the center-to cut out donut shapes. Lay the cut donuts onto a parchment-lined baking sheet.
Cover the tray and let the donuts rise again for 30 to 40 minutes, until they look puffy.
While the donuts are resting, pour the vegetable oil into a heavy-bottomed pot and heat it to 350°F (177°C).
Once the oil is ready, gently add 2 or 3 donuts at a time into the hot oil. Fry each side for 1 to 2 minutes until golden brown.
Use a slotted spoon to remove the donuts and set them on a wire rack lined with paper towels to drain.
In a medium bowl, whisk together the powdered sugar, maple syrup, milk (or heavy cream), vanilla extract, and a pinch of salt until smooth.
If the glaze feels too thick, stir in a little extra milk. If it's too thin, mix in a bit more powdered sugar.
When the donuts are still slightly warm, dip the tops into the glaze.
Set them back on the wire rack and, if you like, sprinkle the tops with chopped toasted pecans and a touch of flaky sea salt.
Serve with your favorite drink.

How to Store Maple Glazed Donuts

Store leftover donuts in an airtight container at room temperature for up to 2 days. You can refrigerate them, but they're best enjoyed fresh. The donuts can also be frozen (unglazed) for up to 1 month. Just warm them slightly in the microwave or oven and glaze right before serving.