Just in time for the weekend, we have a dozen light and tender baked maple doughnuts. Dunked in a glossy maple butter glaze and sprinkled with flaky salt to balance the sweetness, these cake doughnuts are breakfast heaven.
A few notes for the best ever maple doughnuts: You will need maple extract for both the doughnuts and the glaze (I ordered this brand), and use a dark amber maple syrup for a smooth, rich maple flavor. Served up warm with a side of coffee, you’ll want to make your own doughnuts every Saturday morning.
- 2 cups cake flour (see note below)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup low-fat buttermilk, at room temperature
- 2 eggs, lightly beaten
- 2 Tbsp unsalted butter, melted
- 1 tsp maple extract
- 6 Tbsp dark amber maple syrup
- 3 Tbsp unsalted butter
- 1/8 tsp salt
- 3/4 cup powdered sugar, sifted
- 1/2 tsp maple extract
- 1 Tbsp milk
- flaky salt (topping)
- Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, melted butter, and maple extract in a medium bowl; add to flour mixture and fold in just until incorporated.
- Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake about 8 to 9 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
- Set rack with cooled doughnuts over a piece of waxed paper. For the glaze, combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in powdered sugar and maple extract. Let cool for 5 minutes to thicken slightly, then whisk in milk until smooth. Dip doughnut tops into glaze, sprinkle with flaky salt, and let glaze set before serving.