These Maple Baked Donuts are modeled after Kev’s favorite, the maple bar. Maple Flavor (extract) is a necessity if you want the donut to be reminiscent of the traditional fried donut. I like them just as well without, but not the connoisseur. You can find the flavoring at Whole Foods and Amazon and the twisted donut pan at Williams-Sonoma. A regular donut pan will work too. See notes about glaze/frosting preference.
- Maple Donut
- 1/3 c. + 1 tbsp. milk
- 1 tsp. vinegar
- 3 tbsp. unsalted butter, melted
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. kosher salt
- 1/8 tsp. nutmeg, fresh
- 1/4 c. sugar
- 2 tbsp. honey
- 1 large egg
- 1/2 tsp. maple flavor
- Maple Glaze
- 1/3 c. pure maple syrup
- 3 tbsp. unsalted butter
- 2/3 c. powdered sugar
- 1 tbsp. milk
- 1/2 tsp. maple flavor
- Make donuts. Preheat oven to 400 degrees. In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
- Meanwhile, whisk together flours, baking powder, salt, and nutmeg in a large bowl. Set aside.
- Into the cooled butter, whisk in sugar, honey, egg, and maple flavoring until evenly combined. Add in curdled milk. (Side note, dip honey measuring utensil in the melted butter first for easy honey removal.)
- Fold together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
- Spray twist donut pan or regular donut pan. Add batter to a piping bag and pipe evenly into the pan. Bake for 7 minutes. If they look slightly undercooked, cook for an additional 30 seconds. They go from perfect to over-cook in a very short window. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Make glaze. While the donuts cook, or just after coming out, add maple syrup to a small sauce pan. Bring to a simmer than turn to low or medium-low and reduce by half. Mixture will bubble. (See image below.) Be sure not to burn the syrup. If it begins to smell strongly, pull from the heat or turn to the lowest heat setting. Stir in butter cut into tablespoon-sized slices. Whisk in the powdered sugar vigorously until smooth. This will take a minute or two. Stir in the milk and maple flavoring. Pour into a bowl or container that fits the shape of the donut. Immediately dunk the entire donut and coat both sides. This glaze sets very fast. If you find your glaze setting too quickly during the dunking process, stir in a bit more milk to thin. Place back on the rack and allow glaze to firm up, about 10 minutes. Serve.
• With all baked donuts, I prefer a glaze to a frosting (pictured). Baked donuts do best when fully glazed to lock in the moisture and maintain a consistent exterior texture. If you prefer a frosting, omit the milk.
• Donuts can be made the night before. Store uncovered on the rack.