Maple doughnuts (or maple donuts, we accept all spellings here!) are a quick and easy recipe. Follow the video tutorial for step by step instructions as to how to make this recipe!
My family and maple syrup are synonymous with one another. My family would tap the trees, collect the sap, and boil the maple syrup (twice, most places only do once and man are they missing out!). It has made me a bit of a pure maple syrup snob but I appreciate quality maple syrup more than anything else. So, for this recipe, please do not just use maple flavor but actually use maple syrup. Let’s dive in and make this maple donut recipe!
FAQ
Can I make the dough the night before?
Yes. If you would like, you can make the dough and place in the fridge overnight. You would just then place the dough in the piping bag, and bake in the donut pans. See the “how do I make this recipe” section or the recipe card to see how to fully make the recipe!
Can I use an air fryer?
Not for this recipe. These donuts are not fried. This is a donut recipe for baked donuts. I love baked donuts (all of the donut recipes on my site are for baked donuts) simply because they are so easy to make, and there is no oil cleanup.
What do you need for these maple doughnuts?
- Wire rack (also known as a cooling rack)
- pastry bag (also known as a piping bag)
- donut pans
- One bowl (a large bowl is best)
Can I make maple donuts in a stand mixer?
You can make them in a stand mixer however I find using a stand mixer to be unnecessary. If you do choose to use a stand mixer, be sure to use a whisk attachment (not the paddle or dough hook attachments). Just do not over-mix your donut dough.
How do I store maple donuts?
Maple Donuts will keep on the counter for a few days in an airtight container. You should not be wrapping them in plastic wrap or anything like that. You can extend their shelf life by storing them in an airtight container in the fridge for about a week. They are a great dessert cuisine but they are also perfect for breakfast, or simply as a snack. So, these maple donuts can cover you for a week or so!
What do I need for this maple doughnuts recipe?
- 2 cups gluten free all purpose flour, I used King Arthur Measure for Measure for (be sure whatever mix you use that it has xanthan gum in it)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1.5 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 light brown sugar
- 1 egg, use large eggs
- 3 tablespoon unsalted butter, melted butter
- 1/2 cup milk, the % doesn’t really matter but I use 2% (if you want a richer taste then use whole milk)- if you do not have milk you can use heavy cream
- 1 tsp salt, you can use Kosher salt
Maple Glaze Ingredients
- 1 cup powdered sugar, also known as icing sugar and confectioners sugar
- 1 tablespoon pure maple syrup
- 2 tsp corn syrup
How do I make these homemade donuts?
- Preheat the oven to 350°F. In a large bowl, whisk your dry ingredients. Add the baking powder, baking soda, sugar, one teaspoon salt, and flour and whisk. When finished whisking dry ingredients, add the vanilla extract, egg, and mix.
- In a microwaveable safe bowl (or a glass measuring cup) heat the milk and unsalted butter until the butter is melted. Pour the melted butter mixture into the dry ingredients and whisk. Your donut dough should be starting to come together now. Add the maple syrup and whisk for the last time. Make sure all of the flour is incorporated (you do not want pockets of flour in your donut batter!)
- Take the donut pans and spray them all with a nonstick spray. Place your donut batter into a pastry bag, and pipe into the pans. Place the donut pans into the oven and bake for 12 minutes. You will know that the donuts are down when they are golden brown on the top and spring back when you touch them. If they are not golden brown and not springing back, leave in the oven for 2 additional minutes.
- Allow the donuts to cool for a few minutes in the donut pans and then transfer them to a cooling rack and allow them to cool completely and come to room temperature.
- While they are cooling, make your rich maple glaze! To make your maple icing (or rich maple glaze, it is really a glaze and less of a maple icing here but you get my point), take a bowl and add the confectioners sugar, and pure maple syrup. Once you start to mix them together, it will get a bit lumpy and then begin to smooth out. Once it is smoothed out, add the corn syrup. If you find that the glaze is still a bit too thick, add the tiniest bit of milk or water to the mixture.
- Dip the homemade donuts into the maple glaze (make sure they are not warm doughnuts). Now, the maple glaze may run a bit, so, you can either place them on paper towels, on a wire rack with paper towels underneath, a plate, or baking sheet (if you do use a baking sheet, you still may want to line it with paper towel). Whatever you need to do to minimize the mess. Let the maple donut glaze set for a little bit and then dig in!
Looking for more donut recipes or gluten free recipes in general?
Baked Apple Cider Donuts
Gluten Free Donut Recipe
Blueberry Glazed Donuts
Breakfast Cakes
Pumpkin Pasties
Maple Doughnuts
Ingredients
- 2 cups gluten free all purpose flour I used King Arthur Measure for Measure for (be sure whatever mix you use that it has xanthan gum in it)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1.5 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 light brown sugar
- 1 egg use large eggs
- 3 tablespoon unsalted butter melted butter
- 1/2 cup milk the % doesn't really matter but I use 2% (if you want a richer taste then use whole milk)- if you do not have milk you can use heavy cream
- 1 tsp salt you can use Kosher salt
- Maple Glaze Ingredients
- 1 cup powdered sugar also known as icing sugar and confectioners sugar
- 1 tablespoon pure maple syrup
- 2 tsp corn syrup
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk your dry ingredients. Add the baking powder, baking soda, sugar, one teaspoon salt, and flour and whisk. When finished whisking dry ingredients, add the vanilla extract, egg, and mix.
- In a microwaveable safe bowl (or a glass measuring cup) heat the milk and unsalted butter until the butter is melted. Pour the melted butter mixture into the dry ingredients and whisk. Your donut dough should be starting to come together now. Add the maple syrup and whisk for the last time. Make sure all of the flour is incorporated (you do not want pockets of flour in your donut batter!)
- Take the donut pans and spray them all with a nonstick spray. Place your donut batter into a pastry bag, and pipe into the pans. Place the donut pans into the oven and bake for 12 minutes. You will know that the donuts are down when they are golden brown on the top and spring back when you touch them. If they are not golden brown and not springing back, leave in the oven for 2 additional minutes.
- Allow the donuts to cool for a few minutes in the donut pans and then transfer them to a cooling rack and allow them to cool completely and come to room temperature.
- While they are cooling, make your rich maple glaze! To make your maple icing (or rich maple glaze, it is really a glaze and less of a maple icing here but you get my point), take a bowl and add the confectioners sugar, and pure maple syrup. Once you start to mix them together, it will get a bit lumpy and then begin to smooth out. Once it is smoothed out, add the corn syrup. If you find that the glaze is still a bit too thick, add the tiniest bit of milk or water to the mixture.
- Dip the homemade donuts into the maple glaze (make sure they are not warm doughnuts). Now, the maple glaze may run a bit, so, you can either place them on paper towels, on a wire rack with paper towels underneath, a plate, or baking sheet (if you do use a baking sheet, you still may want to line it with paper towel). Whatever you need to do to minimize the mess. Let the maple donut glaze set for a little bit and then dig in!
Video
Notes
Nutrition
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