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.

Maple Doughnuts

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.

Maple Doughnuts
 
Maple Doughnuts

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Maple Doughnuts

Maple Doughnuts

  • Yield: 12 doughnuts

Ingredients

Doughnuts

  • 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

Glaze

  • 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)

Instructions

  1. Preheat oven to 425Β°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.
  2. 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.
  3. 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.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

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Maple Doughnuts

9 comments

  1. Looks delicious! As a Canadian living in Paris, I surely miss maple goodies. I have the maple syrup, it’s just the extract that I need to find. Good thing my daughters are going to come from Canada to visit us during the Holidays. I’ll ask them for the extract. But I was in the mood to eat those doughnuts now !!! πŸ™‚ Thanks for sharing the recipe!

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