How to cook Canadian Maple Glazed Donut Recipe

"Canadian Maple Glazed Donut Recipe,Description,Ingredients,Seasoned Donuts:,Maple Icing:,How to Make Canadian Maple Glazed Donut Recipe: "

Canadian Maple Glazed Donut Recipe

Dalgano - Canadian Food | These baked maple-covered donuts are cake-style donuts flavored with a thick, rich maple icing on top. This is my baked donut recipe and I love adding different flavors, spices, and glazes. Try my next baked cinnamon sugar donut!

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Description

These baked maple-covered donuts are cake-style donuts flavored with a thick, rich maple glaze on top. Bake, not fry– and you don't need a mixer!

Ingredients

Seasoned Donuts:

• 1 cup (125g) all-purpose flour (spoon & leveled)
• 1 teaspoon of baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg powder
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 tablespoons (30g) unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature
• 1/3 cup (65g) packed brown sugar
• 1/4 cup (60ml) milk, at room temperature
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 1 teaspoon pure vanilla extract

Maple Icing:

• 2 tablespoons (30g) unsalted butter
• 1/3 cup (80ml) pure maple syrup
• 1 cup (112g) sifted confectioners' sugar
• 1/4 teaspoon maple extract (optional, but recommended)
• a pinch of salt, to taste

How to Make Canadian Maple Glazed Donut Recipe:

1. Preheat oven to 350°F (177°C). Spray the donut pan with non-stick spray. Set aside.
2. Make the donuts: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl. Set aside. Beat melted butter, eggs, brown sugar, milk, yogurt, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and mix until smooth. Don't overmix. The dough will be thick.
3. Scoop dough into the donut cavity — I highly recommend using a large zippered bag for convenience. Cut a corner from the bottom of the bag and scoop the dough into each donut cup, filling about halfway. (If you only have 1 donut pan that bakes fewer than 8 donuts, store the remaining dough in a bowl at room temperature until you can bake the next batch.)
4. Bake for 10-11 minutes or until edges and top are lightly browned. Gently stir the donuts with your fingers. If it is cooked, the donut is done. Let the donuts cool for a few minutes in the pan, then transfer to a wire rack placed on a large sheet of parchment paper. Bake the remaining donut dough and once cooked, transfer to a wire rack.
5. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, stirring occasionally. Once the butter has melted, remove it from the heat and add the sugar and sifted maple extract. Tasting. Add a pinch of salt if desired. Refrigerate for 2-3 minutes, then dip each donut in the icing. The icing thickens quickly, so feel free to put it back on the heat as you dip. Place the dipped donuts back on the cooling rack when the excess icing drips off. Feel free to dip it twice (I usually do!).
6. Donuts are best served immediately. Leftovers remain tightly closed at room temperature or in the refrigerator for 2 days.