Tested till perfect Canadian Maple-Glazed Doughnuts
Canadian Maple-Glazed Doughnuts
Photography by Ryan Brook

Canadian Maple-Glazed Doughnuts

In cooking, a sponge is a batter like mixture that becomes foamy. Here it makes lightweight but not airy doughnuts. A maple glaze adds just the right amount of sweetness - and Canadian flair!

By Leah Kuhne and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2014

  • rating starrating starrating starrating starrating star
  • Prep time 1 hour
  • Total time 2 hours 45 minutes
  • Portion size 20 doughnuts


  • 4 cups 4cupssafflower oil or vegetabIe oil
  • granulated sugar or icing sugar, for dusting (optional)


  • 1 tsp 1tspgranulated sugar
  • 1 cup 1cupwarm water
  • 1 pkg 1pkgactive dry yeast
  • 1 cup 1cupall-purpose flour


  • 1/4 cup 1/4cupbutter, softened
  • 1/3 cup 1/3cupgranulated sugar
  • 2 2eggeggs, lightly beaten
  • 1 tsp 1tspvanilla
  • 1/2 tsp 1/2tspsalt
  • 2-3/4 cups 2-3/4cupsall-purpose flour

Maple Icing:

  • 2 cups 2cupsicing sugar
  • 1/4 cup 1/4cupmaple syrup
  • 1 tsp 1tspmaple extract
  • 2 tsp 2tspwater, (approx)
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Sponge: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour to form smooth paste. Cover with plastic wrap; let stand until bubbly and stretchy, about 30 minutes.

Dough: In large bowl, beat butter with sugar until fluffy. Beat in eggs, vanilla and salt, and beat in sponge. With wooden spoon, stir in flour to form smooth dough. Transfer to floured surface; knead for 8 minutes or until smooth and pliable. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until tripled in bulk, 1 to 1½ hours.

Punch down dough. On floured surface, roll out to scant ½-inch (1 cm) thickness. using 3-inch (8 cm) doughnut cutter or round cutter with 1-inch (2.5 cm) hole, cut out doughnuts. Transfer doughnuts and centres to floured baking sheet. Cover and let rise until doubled in bulk, about 1 hour.

In deep fryer, wok or deep saucepan, heat 2 inches (5 cm) oil until deep-fryer thermometer read 350ºF (180ºC). Deep-fry 3 doughnuts (or 6 centres) at a time, turning once, until golden and puffed, about 4 minutes. With slotted spoon, remove to paper towels. Transfer to rack; let cool.

Maple Icing: Stir together icing sugar, maple syrup, maple extract and water, adding up to 1 tsp more water to make thick spreadable icing if necessary; spread over tops of doughnuts. Dust centres with sugar if desired.

Nutritional Information Per doughnut: about

cal 223 pro 3g total fat 9g sat. fat 2g
carb 34g fibre 1g chol 22mg sodium 72mg


calcium 1 iron 8 vit A 2 folate 24
This recipe is featured on How to bake with a countertop kitchen appliance
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