Warm, pillowy doughnuts with a glossy maple glaze are the kind of treat that makes a regular morning feel special. This recipe keeps things simple: basic pantry ingredients, a little patience, and a rich maple finish that tastes like a cozy weekend. The dough is soft and easy to handle, and the glaze comes together in a minute on the stove.
If you’ve never fried doughnuts at home, this guide walks you through it step by step. You’ll get tender doughnuts, a beautiful golden crust, and that unmistakable maple flavor.
Table of Contents
Why This Recipe Works
- Enriched dough for tenderness: Milk, butter, and egg make the dough soft and rich, which means fluffy doughnuts that stay tender even after cooling.
- Two rises for great texture: A first rise builds lightness, and a second rise after shaping gives you that airy, bakery-style crumb.
- Maple-forward glaze: Real maple syrup blended with powdered sugar and a touch of butter creates a smooth, clingy glaze with clean maple flavor.
- Controlled frying temperature: Keeping the oil around 350°F (175°C) ensures a crisp, golden exterior and a fully cooked interior without greasiness.
- Balanced sweetness: The dough is lightly sweet, so the glaze shines without tipping into sugary overload.
What You’ll Need
- All-purpose flour: About 3 to 3 1/2 cups (360–420 g), plus extra for dusting.
- Granulated sugar: 1/4 cup (50 g) for the dough.
- Active dry yeast: 2 1/4 teaspoons (one packet).
- Whole milk: 3/4 cup (180 ml), warmed to about 105–110°F (40–43°C).
- Unsalted butter: 4 tablespoons (56 g), melted and slightly cooled for the dough, plus 2 tablespoons (28 g) for the glaze.
- Large egg: 1, at room temperature.
- Salt: 1/2 teaspoon.
- Vanilla extract: 1 teaspoon for the dough; optional 1/2 teaspoon for the glaze.
- Powdered sugar: 1 1/2 to 2 cups (180–240 g) for the glaze.
- Pure maple syrup: 1/3 cup (80 ml), preferably grade A amber or dark.
- Heavy cream or milk: 1–3 tablespoons to thin the glaze as needed.
- Neutral oil for frying: 6–8 cups (canola, vegetable, or peanut oil).
How to Make It
- Bloom the yeast: In a mixing bowl, combine the warm milk and sugar. Stir in the yeast and let it sit for 5–10 minutes, until foamy.
If it doesn’t foam, the yeast may be inactive; start over with fresh yeast.
- Mix the dough: Add the melted butter, egg, vanilla, and salt to the yeast mixture. Stir in 2 1/2 cups of flour. Mix until a shaggy dough forms, then add more flour, a few tablespoons at a time, until the dough is soft, slightly tacky, and pulling away from the bowl.
- Knead to smooth: Knead by hand on a lightly floured surface or with a stand mixer and dough hook for 6–8 minutes.
The dough should be smooth, elastic, and only slightly sticky.
- First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Shape the doughnuts: Turn the dough onto a floured surface. Roll to about 1/2-inch thickness. Cut rounds with a 3-inch cutter and punch out centers with a small cutter or bottle cap.
Gather scraps, rest them for 5 minutes, then reroll and cut again. Save the holes for frying.
- Second rise: Arrange the cut doughnuts on parchment-lined baking sheets. Cover lightly and let rise until puffy, 30–45 minutes.
They should look airy and slightly jiggly when nudged.
- Heat the oil: In a heavy pot, heat 2–3 inches of oil to 350°F (175°C). Use a thermometer for accuracy. Keep a wire rack over a sheet pan ready for draining.
- Fry the doughnuts: Fry 2–3 at a time.
Cook each side for 45–60 seconds until deep golden. Adjust heat to maintain 350°F. Fry holes for about 45 seconds total.
Transfer to the rack to drain.
- Make the maple glaze: In a small saucepan over low heat, melt 2 tablespoons butter with the maple syrup. Whisk in 1 1/2 cups powdered sugar until smooth. Add a splash of cream or milk to reach a thick, pourable consistency.
Stir in vanilla, if using. Keep warm over very low heat so it stays fluid.
- Glaze while warm: Dip the top of each warm doughnut into the glaze, let the excess drip back, then set on the rack. For a thicker coating, let the first layer set for 2–3 minutes and dip again.
- Serve: Enjoy slightly warm for the best texture and flavor.
The glaze will set to a soft sheen within 10–15 minutes.
Storage Instructions
- Room temperature: Store cooled doughnuts in an airtight container for up to 1 day. They’re best the day they’re made.
- Reheating: Warm in the microwave for 8–10 seconds to soften the crumb and revive the glaze.
- Freezing: Freeze unglazed doughnuts in a single layer, then transfer to a bag for up to 2 months. Thaw at room temperature and glaze fresh.
- Do not refrigerate glazed doughnuts: Fridge air dries them out and dulls the glaze.
Why This is Good for You
- Wholesome ingredients: You control the quality—real butter, real maple syrup, and no artificial flavors.
- Mindful treat: One doughnut can satisfy a sweet craving without relying on packaged snacks.
- Maple syrup benefits: It offers trace minerals and a complex flavor, so you can use less overall sweetener compared to some glazes.
- Joy factor: Baking projects can reduce stress and bring people together, which is good for your well-being.
Pitfalls to Watch Out For
- Oil too hot or too cool: Too hot burns the outside; too cool makes greasy doughnuts.
Check the thermometer often.
- Dense doughnuts: Usually caused by adding too much flour or skipping a full rise. The dough should feel soft and slightly tacky.
- Flat shapes after cutting: If the dough shrinks, it needs a brief rest before rerolling to relax the gluten.
- Glaze that slides off: Doughnuts too hot or glaze too thin can cause runoff. Let doughnuts cool for a couple of minutes and thicken glaze with more powdered sugar.
- Yeast not activating: Milk that’s too hot can kill the yeast.
Aim for warm, not hot, and wait for a foamy bloom.
Alternatives
- Baked version: Use a yeast-raised baked doughnut recipe or bake cut dough at 375°F (190°C) until lightly golden, 8–10 minutes. Texture will be breadier but still tasty with the maple glaze.
- Maple-bacon twist: Top glazed doughnuts with crisp bacon crumbles for a sweet-salty edge.
- Spiced dough: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the flour for a warm, old-fashioned vibe.
- Dairy-free: Use a plant-based milk and dairy-free butter. Ensure the glaze is thinned with non-dairy milk.
- Gluten-free: Use a cup-for-cup gluten-free flour blend with xanthan gum.
Expect a slightly different rise and handle the dough gently.
- Maple bars: Shape into small rectangles instead of rings and fry as usual. Dip the top in maple glaze.
FAQ
Can I make the dough the night before?
Yes. After the first rise, punch down the dough, cover tightly, and refrigerate overnight.
Bring it to room temperature, then roll, cut, and proceed with the second rise.
What if I don’t have a thermometer?
Drop a small scrap of dough into the oil. It should sizzle and rise to the surface within 2–3 seconds and turn golden in about a minute. Still, a thermometer is the most reliable tool for consistent results.
Can I use instant yeast instead of active dry?
Yes.
Use the same amount. You can whisk it directly into the flour and skip the bloom step; just make sure your milk and other liquids are warm, not hot.
Why are my doughnuts greasy?
Greasy doughnuts usually mean oil temperature is too low or the dough is underproofed. Heat the oil to 350°F and let the shaped dough rise until puffy before frying.
How do I get a thicker glaze?
Add more powdered sugar a little at a time until the glaze clings and forms a slow ribbon from the spoon.
Dip twice for a bakery-style coating.
What’s the best maple syrup to use?
Grade A amber or dark has strong flavor that stands out in the glaze. Avoid “pancake syrup” made with corn syrup—it won’t give you that true maple taste.
Can I air-fry these?
You can air-fry at 350°F after brushing the dough lightly with oil, 5–7 minutes, flipping once. The texture will be different from deep-fried, but the maple glaze still shines.
Final Thoughts
Homemade maple glazed doughnuts feel like a treat from a corner bakery, but they’re absolutely doable in your kitchen.
With a soft, enriched dough and a glossy maple topping, they hit all the cozy notes. Keep an eye on your oil temperature, let the dough rise fully, and glaze while they’re warm. Once you taste that first bite, you’ll see why this recipe is worth the little bit of extra effort.
Ingredients
Instructions
- Bloom the yeast: In a mixing bowl, combine the warm milk and sugar. Stir in the yeast and let it sit for 5–10 minutes, until foamy. If it doesn’t foam, the yeast may be inactive; start over with fresh yeast.
- Mix the dough: Add the melted butter, egg, vanilla, and salt to the yeast mixture. Stir in 2 1/2 cups of flour. Mix until a shaggy dough forms, then add more flour, a few tablespoons at a time, until the dough is soft, slightly tacky, and pulling away from the bowl.
- Knead to smooth: Knead by hand on a lightly floured surface or with a stand mixer and dough hook for 6–8 minutes. The dough should be smooth, elastic, and only slightly sticky.
- First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Shape the doughnuts: Turn the dough onto a floured surface. Roll to about 1/2-inch thickness. Cut rounds with a 3-inch cutter and punch out centers with a small cutter or bottle cap. Gather scraps, rest them for 5 minutes, then reroll and cut again. Save the holes for frying.
- Second rise: Arrange the cut doughnuts on parchment-lined baking sheets. Cover lightly and let rise until puffy, 30–45 minutes. They should look airy and slightly jiggly when nudged.
- Heat the oil: In a heavy pot, heat 2–3 inches of oil to 350°F (175°C). Use a thermometer for accuracy. Keep a wire rack over a sheet pan ready for draining.
- Fry the doughnuts: Fry 2–3 at a time. Cook each side for 45–60 seconds until deep golden. Adjust heat to maintain 350°F. Fry holes for about 45 seconds total. Transfer to the rack to drain.
- Make the maple glaze: In a small saucepan over low heat, melt 2 tablespoons butter with the maple syrup. Whisk in 1 1/2 cups powdered sugar until smooth. Add a splash of cream or milk to reach a thick, pourable consistency. Stir in vanilla, if using. Keep warm over very low heat so it stays fluid.
- Glaze while warm: Dip the top of each warm doughnut into the glaze, let the excess drip back, then set on the rack. For a thicker coating, let the first layer set for 2–3 minutes and dip again.
- Serve: Enjoy slightly warm for the best texture and flavor. The glaze will set to a soft sheen within 10–15 minutes.
