If you’ve ever walked into a bakery and been drawn straight to the donuts with that glossy maple glaze, you’re going to love today’s recipe. These Maple Glazed Donuts combine a soft, pillowy yeast dough with a buttery, maple-sweet glaze that sets into the perfect topping. They taste just like your favorite donut shop, only fresher—and you get the joy of saying, “I made these myself.”
Author: Susan Gillard
Published: Nov 20, 2025
Why You’ll Love This Maple Donut Recipe
Soft & Fluffy: A classic yeast-raised donut base that’s light as air.
Real Maple Flavor: The glaze uses pure maple syrup for authentic sweetness—no artificial shortcuts.
Easier Than You Think: Just one rise before shaping.
Perfect for Sharing: This batch makes plenty, so they’re ideal for brunches, holidays, or cozy weekend mornings.
Soft & Fluffy: A classic yeast-raised donut base that’s light as air.
Real Maple Flavor: The glaze uses pure maple syrup for authentic sweetness—no artificial shortcuts.
Easier Than You Think: Just one rise before shaping.
Perfect for Sharing: This batch makes plenty, so they’re ideal for brunches, holidays, or cozy weekend mornings.
Ingredients You’ll Need:
For the Donuts
Flour: Bread flour gives a chewier bite, but all-purpose works too.
Yeast: Active dry yeast for that essential rise.
Warm Water & Milk: Help activate the yeast and enrich the dough.
Eggs: Add structure and softness.
Butter: For flavor and tenderness.
Sugar & Salt: Balance and sweetness.
Oil: Neutral vegetable oil for frying.
For the Maple Glaze
Butter: Creates a rich base.
Pure Maple Syrup: Brings the warm, cozy maple flavor.
Confectioner’s Sugar: Thickens and sweetens.
Maple Extract (Optional): Boosts the maple flavor.
Salt: A tiny pinch keeps it from being overly sweet.
Step-by-Step: How to Make Maple Glazed Donuts
1. Activate the Yeast
Combine warm water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer. Stir and let rest for 5–10 minutes until foamy. (No stand mixer? A sturdy spoon and mixing bowl work fine.)
2. Mix the Dough
Add remaining sugar, eggs, butter, salt, and 2 cups of flour. Beat on low until combined. Add the rest of the flour gradually until the dough is soft and slightly tacky, but not overly sticky.
3. Knead
Knead with the dough hook for 5–7 minutes, or by hand on a floured surface. The dough should bounce back when poked and feel elastic.
4. First Rise
Place the dough in a greased bowl, cover, and let rise for 1 ½–2 hours, or until doubled in size.
5. Shape the Donuts
Punch down the dough, then roll it out to ½-inch thick. Cut into rounds using a donut cutter (or 2 circle cutters). Arrange on parchment-lined baking sheets, cover, and let them rest for 30 minutes while they puff up.
6. Fry
Heat oil in a heavy pot to 375°F. Fry 2–3 donuts at a time, cooking for about 1 minute per side until golden. Transfer to a cooling rack over a baking sheet.
7. Make the Maple Glaze
Melt butter and maple syrup together in a small saucepan over low heat. Remove from heat and whisk in confectioner’s sugar and maple extract. Add a pinch of salt if needed.
8. Dip & Set
After the donuts cool slightly, dip the tops into the glaze and let the excess drip off on the rack. If the glaze thickens as you work, gently rewarm it. For an extra layer of maple goodness, dip twice!
Success Tips
Don’t Over-Flour: Keep the dough just a little sticky so your donuts stay fluffy.
Steady Oil Temperature: Use a thermometer—375°F is the sweet spot.
Glaze Warm Donuts: The glaze adheres best when the donuts are slightly warm.
Double Dip: For a thicker maple coating, dip the donuts twice, letting the first layer set before the second.
Don’t Over-Flour: Keep the dough just a little sticky so your donuts stay fluffy.
Steady Oil Temperature: Use a thermometer—375°F is the sweet spot.
Glaze Warm Donuts: The glaze adheres best when the donuts are slightly warm.
Double Dip: For a thicker maple coating, dip the donuts twice, letting the first layer set before the second.
Make Ahead & Storage
Make Ahead: After kneading, you can refrigerate the dough overnight. Let it come to room temperature the next day before shaping.
Storage: Best enjoyed the same day, but leftovers will keep in an airtight container at room temp for 1–2 days. The glaze will soften but stay delicious.
Make Ahead: After kneading, you can refrigerate the dough overnight. Let it come to room temperature the next day before shaping.
Storage: Best enjoyed the same day, but leftovers will keep in an airtight container at room temp for 1–2 days. The glaze will soften but stay delicious.
These Maple Glazed Donuts are the perfect mix of cozy and indulgent—pillowy yeast donuts with a buttery-sweet maple glaze that melts in your mouth. They’re a little bit bakery, a little bit homemade, and 100% worth making.
Maple Glazed Donuts
Description
Ingredients
5 cups bread flour (all-purpose works too)
1 tablespoon active dry yeast (1 packet / 9 g)
½ cup warm water (110–115°F)
2 large eggs, room temperature
1 tablespoon salt
¼ cup unsalted butter, softened
½ cup whole milk, room temperature
¼ cup sugar, divided
2 quarts vegetable oil, for frying
For the Maple Icing
2 Tablespoons (28g)
unsalted butter1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
1/4 teaspoon maple extract (optional, but recommended)
pinch of salt, to taste
Instructions
Step 1: Activate the Yeast
In the bowl of a stand mixer, combine warm water, yeast, and 1 tablespoon sugar. Stir and let sit uncovered for 5–10 minutes, until foamy.
(No stand mixer? Use a large mixing bowl and stir with a sturdy spoon or spatula—it’ll take some elbow grease, but it works.)
Step 2: Mix the Dough
Add the remaining sugar, eggs, butter, salt, and 2 cups of flour to the yeast mixture. Beat on low speed for 1 minute, scraping the sides as needed.
Add the rest of the flour gradually, mixing on medium speed until the dough starts to pull away from the sides of the bowl. Add extra flour only if necessary, 1 tablespoon at a time, to keep the dough slightly sticky but manageable.
Step 3: Knead the Dough
Knead with the dough hook for 5–7 minutes, or transfer to a floured surface and knead by hand. The dough should feel soft, tacky, and elastic. Test it by poking—if it slowly bounces back, it’s ready.
Step 4: First Rise
Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot for 1 ½–2 hours, or until doubled in size.
Step 5: Shape the Donuts
Punch down the dough to release air. Roll it out on a floured surface to ½-inch thickness.
Cut into rounds with a donut cutter or use two round cookie cutters (about 3 ½ inches for the outer ring, 1 inch for the hole). Re-roll scraps if needed.
Arrange donuts and holes on parchment-lined baking sheets. Cover lightly and let rest for 30 minutes—they’ll puff up as they sit.
Step 6: Fry the Donuts
Heat oil in a heavy pot or Dutch oven to 375°F. Fry 2–3 donuts at a time for about 1 minute per side, until golden brown.
Use a slotted spoon to transfer donuts to a cooling rack set over a baking sheet. Repeat until all are fried.
Step 7: Make Maple Glaze
While you wait for the donuts to cool, in a small saucepan, warm the butter and pure maple syrup over low heat until the butter melts, stirring now and then to keep it smooth. Take the pan off the heat and whisk in the powdered sugar (sifted for best results) along with a splash of maple extract. Give it a taste—if it seems too sweet, a tiny pinch of salt balances it out.
Step 8:
Let the glaze rest for a couple of minutes to thicken slightly. Dip the tops of your donuts into the warm glaze, then set them on a cooling rack so the extra can drip away. If the glaze firms up while you work, just rewarm it gently. And for extra maple sweetness? Go ahead and give those donuts a second dip—I almost always do.
Books to read with
this recipe
Maple Frosted Murder: A Donut Hole Cozy - Book 2
