Doughnuts aren’t something I would usually think to make at home, and I’m honestly not that much of a baker, so these doughnuts were the perfect, easy bake for me to try out. The maple glaze is the best part of these.
You can also top these doughnuts with candied prosciutto for a nice garnish, or dip them into dark chocolate, like in the second portion of this post.
- 2 cups flour
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 eggs, beaten
- 2 Tbsp unsalted butter, melted
- 1 tsp maple extract
- 6 Tbsp. maple syrup
- 3 Tbsp unsalted butter
- 1/8 tsp salt
- 3/4 cup powdered sugar, sifted
- 1/2 tsp. maple extract
- 1 Tbsp. milk
- Preheat oven to 425°F
- Combine dry ingredients for the batter in one bowl. Mix.
- Combine wet ingredients for the batter in another bowl. Mix.
- Slowly add the wet batter ingredients to they dry ingredients. Mix at low speed until combined and a bit fluffy.
- Add batter to a plastic baggie. Cut off the tip of the bag for easy piping.
- Spray doughnut mold with non-stick spray. Pipe batter into each doughnut mold, making sure to stop when batter reaches half way to the top of the mold. Otherwise, the donut will fluff too large and no hole will be in the center after baking.
- Bake for 8 – 9 minutes, or until golden brown.
- Flip doughnuts onto a wire rack to cool.
- Re-spray the doughnut mold and add another round of batter.
- Bring butter, maple syrup and salt to a boil in a saucepan. Lower the heat and cook for another 2 minutes. Take off of heat and add the powdered sugar and maple extract. Allow the glaze to cool and then add in the milk. Stir together. Allow it to sit and thicken. When doughnuts are ready, dip them into the glaze and allow it to set.
Another version of these doughnuts you can create are maple dark chocolate. Just use the recipe above, and dip the doughnuts in melted dark chocolate. I love this bar.