Maple-Glazed Baked Doughnuts

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 15 minutes
  • Total time 1 hour & 45 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Maple Glaze:


Doughnuts Preheat oven to 400°F; grease 12-count doughnut mold.

In large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk butter with maple syrup, egg, sour cream, milk and vanilla until combined. Pour into flour mixture in two additions, stirring with wooden spoon just until smooth. Transfer batter to pastry bag or large resealable bag pierced in one corner; fill doughnut molds about two-thirds full.

Bake until well risen and golden brown, 8 to 10 minutes. Let cool in pan on wire rack for 10 minutes. Carefully unmold doughnuts and place directly on wire rack; let cool completely.

 Maple Glaze In bowl, whisk together icing sugar, maple syrup, milk and vanilla until smooth. (If glaze is too thick, add up to 1 tbsp maple syrup and 1 1/2 tsp milk until mixture reaches desired consistency.) Dip tops of each cooled doughnut about halfway into bowl of Maple Glaze. Carefully invert and gently shake to remove excess glaze. Place doughnuts on rack and sprinkle with maple sugar, if using. Let glaze set, about 30 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

Nutritional facts PER DOUGHNUT about:

  • Calories 210
  • Total fat 7 g
  • Saturated fat 4 g
  • Cholesterol 35 mg
  • Sodium 135 mg
  • Total carbohydrate 35 g
  • Fibre 0 g
  • Sugars 23 g
  • Protein 2 g
  • Iron 0.8 mg
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Baking & Desserts

Maple-Glazed Baked Doughnuts