When I bought my donut pan months ago to make these, I promised myself donuts wouldn’t become an addiction. I swore I’d only make them every so often, on special occasions, or if I was having a bad day. To avoid the temptation, I put the pan in the very back of my cabinet. And well, it worked. It wasn’t until I was cleaning the other morning that I remembered I even had the pan. I looked up a fall inspired recipe, and found this recipe for maple frosted donuts.
Here’s the thing – these donuts are
amazing highly addictive. I can’t stop eating them. If you don’t want to become a full-fledged donut addict, I highly suggest not making these. Don’t say you weren’t warned.
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1 cup sifted confectioners’ sugar
- 1/2 teaspoon maple extract (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup light brown sugar
- 1/4 cup milk
- 1/4 cup yogurt
- 2 tablespoons unsalted butter, melted
- 1 and 1/2 teaspoons vanilla extract
Make the glaze first. Melt butter and maple syrup together in a saucepan over low heat. Once melted, remove from heat and sift in confectioner’s sugar. Whisk until well combined. If you desire a stronger maple flavor, add maple extract.
Preheat oven to 350 degrees F. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In a separate bowl, whisk together eggs, brown sugar, milk and yogurt until well combined. Add in milk and yogurt, and mix completely. Add dry ingredients to wet ingredients, and combined until just mixed. Batter will be thick, do not over mix.
Pour batter into a piping bag (or ziplock bag with the corner cut out) and fill donut molds 2/3 of the way full. Slam against counter a few times to get it evenly spread, and then make for 9-10 minutes.
Remove from oven and let sit for a few moments before transferring them to the cooling rack. Allow to completely cool before dipping them into the maple glaze. Donuts stay fresh for two days, or freeze for up to two months.