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Maple Doughnut served with maple syrup glaze
Soft doughnut coated in maple syrup glaze

Maple glazed doughnuts

Author: Flavelo
Recipes Cakes and Desserts
A true Canadian classic where the doughnut is not just a cake but a cultural institution. The soft, airy yeast dough is not too sweet on its own, precisely so it can handle the crown: a thick, set maple syrup glaze. The earthy, caramel flavour of maple syrup makes this doughnut unmistakable.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine American / Canadian

Ingredients

Equipment Needed

  • Large bowl
  • Rolling pin
  • Doughnut cutter (with hole centre)
  • Wide pot for frying

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Activate the yeast in the lukewarm milk with a little sugar.

Tip: Foaming indicates the yeast is waking up.
2 ✓

Knead the dough with the flour, remaining sugar, eggs, salt, and finally the soft butter. You should get a smooth, elastic dough.

Tip: Add the butter towards the end of kneading so it doesn't inhibit gluten formation at the start.
3 ✓

Prove until doubled (approx. 1 hour).

Tip: It rises best in a warm, humid place.
4 ✓

Roll out to a finger's thickness, cut out doughnuts (with a hole in the middle). Prove them again on the board for 20-30 minutes.

Tip: The hole in the middle isn't just design: it helps even cooking.
5 ✓

Fry in 175°C oil for 2 minutes per side, then drain.

Tip: Use a thermometer! If too hot, it burns; if cold, it will be greasy.
6 ✓

For the glaze, mix the icing sugar smooth with the maple syrup (and a tiny pinch of salt). Dip the tops of the cooled doughnuts.

Tip: If dipped warm, the glaze will run off. Wait until the doughnut is room temperature.

Recipe FAQ

Why didn't the 'ribbon' appear on the side?
The ribbon (the light strip on the side) appears if the dough is very light and airy, so it floats high on the oil. Prove it longer!
Can I use 'pancake syrup'?
Please don't. That is just corn syrup with flavouring. Nothing replaces the taste of real maple syrup.

Ingredients

  • 500 g plain flour
  • 80 g caster sugar
  • 7 g dried yeast
  • 250 ml lukewarm milk
  • 2 whole eggs
  • 50 g soft butter
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 litre oil (for frying)
  • 150 g icing sugar (for glaze)
  • 80 ml real maple syrup (for glaze)