My family and maple syrup are synonymous. We would tap the trees, collect the sap, and boil the maple syrup (twice — most places only do it 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 actual maple syrup. Maple doughnuts (or maple “donuts,” we accept all spellings here!) are a quick and easy recipe.
Let’s dive in!
Can I Make the Dough the Night Before?
Yes. If you’d 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.
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 Donuts?
- 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 one 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’re 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!
- 2 cups gluten-free all purpose flour, I used King Arthur Measure for Measure for (be sure whatever mix you use 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 percentage doesn’t really matter but I use 2 percent (if you want a richer taste, then use whole milk) – if you don’t 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
For full recipe visit Sift.