Baked Maple Glazed Donuts Recipe

Flour: The base of the donut, providing structure and texture.

Granulated sugar: Adds sweetness to the donut batter.

Baking powder: Helps the donuts rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and richness to the batter.

Eggs: Bind the ingredients together and add structure.

Unsalted butter: Adds richness and flavor to the donuts.

Vanilla extract: Adds a warm, sweet flavor to the batter.

Maple syrup: Used for the glaze, providing a rich, sweet coating for the donuts.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough donuts. Instead, stir until the ingredients are just combined, leaving a few lumps in the batter. This will ensure your donuts are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the donuts slightly denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg for a vegan alternative.

• unsalted butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can provide a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the donuts.

• maple syrup - Substitute with honey: Honey has a similar sweetness and viscosity, though it will impart a different flavor.

• Allow the donuts to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled donuts in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
• To freeze, arrange the donuts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the donuts to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw donuts at room temperature or warm in the microwave for 10-15 seconds.
• For a fresh-from-the-oven taste, reheat in a 350°F (175°C) oven for 5-7 minutes.
• Avoid glazing donuts before freezing. Instead, dip them in maple syrup after thawing for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the donuts on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are heated through and slightly crispy on the outside. This method helps maintain the donuts' original texture.

• For a quick and easy method, use a microwave. Place a donut on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the donuts rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the donuts in the air fryer basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they don't overcook. This method gives a nice crisp to the donuts while keeping them soft inside.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat and place the donuts in the pan. Cover with a lid and heat for 2-3 minutes on each side. This method helps to slightly caramelize the maple syrup glaze, adding a delightful touch.

• If you prefer steaming, place a steaming rack in a pot with a small amount of water. Bring the water to a simmer and place the donuts on the rack. Cover and steam for about 2-3 minutes. This method keeps the donuts moist and soft.

• For a toaster oven, preheat to 350°F (175°C). Place the donuts on a baking tray and heat for 5-6 minutes. This method is convenient and helps to slightly crisp the exterior while keeping the inside tender.

• If you have a sous vide machine, set it to 140°F (60°C). Place the donuts in a vacuum-sealed bag and submerge them in the water bath for about 15 minutes. This method ensures even heating without drying out the donuts.

• Oven: Used to bake the donuts at the specified temperature of 350°F (175°C).

• Donut pan: A specialized pan with donut-shaped molds to shape and bake the donuts.

• Mixing bowl: Used to mix the dry ingredients together and another one for the wet ingredients.

• Whisk: Used to whisk together the milk, eggs, melted butter, and vanilla extract.

• Measuring cups: Used to measure out the flour, sugar, milk, and maple syrup accurately.

• Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract.

• Spatula: Used to combine the wet and dry ingredients until just mixed.

• Cooling rack: Used to let the donuts cool slightly after baking.

• Pastry brush: Used to dip or brush the donuts with maple syrup after they have cooled slightly.

• Non-stick spray: Used to grease the donut pan to prevent the batter from sticking.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before to save time in the morning.

Use a piping bag: Fill a piping bag with the batter to easily and quickly fill the donut pan without making a mess.

Preheat the oven early: Start preheating your oven while you prepare the batter to ensure it's ready to go as soon as you are.

Melt butter in microwave: Use the microwave to quickly melt the butter instead of waiting for it to melt on the stove.