Baked Maple Glazed Doughnuts

Baked Maple Glazed Doughnuts are the kind of treat that turns an everyday morning into a celebration. With pure maple syrup adding natural sweetness and a hint of caramel flavor, these doughnuts deliver all the joy of a bakery classic but with the ease and lightness of baking at home. You get fluffy texture and a caramelized glaze without any deep frying mess.

I first made these doughnuts for a cozy Sunday brunch just to make a regular morning feel memorable. Now my family asks for them whenever we want something special without all the fuss.

Ingredients

• Salted butter: for rich flavor and moisture go for quality European style if you can
• Vanilla extract: to enhance sweetness real vanilla brings more depth
• Large eggs: at room temperature for better mixing and fluffier texture
• Maple syrup: authentic is best for deep caramel flavor
• Packed dark brown sugar: adds a molasses note and extra moisture
• Milk: provides the needed liquid whole milk is best for creaminess
• Whole wheat pastry flour or all purpose flour: for structure and a tender crumb sift before using for lightest texture
• Baking powder: helps the doughnuts rise choose fresh for the best results
• Baking soda: gives additional lift in combo with the acid from the syrup
• Ground cinnamon: classic spice warmth
• Ground cardamom: subtle floral undertone and unique character
• Kosher salt: balances the sweet and brings flavors forward

For the Maple Glaze

• Salted butter: for richness
• Maple syrup: natural sweetness
• Powdered sugar: for smoothness
• Vanilla extract: for aroma and flavor

Step-by-Step Instructions

Mix the Wet Ingredients:

In a large bowl stir melted butter with eggs vanilla maple syrup brown sugar and milk until the mixture becomes absolutely smooth and glossy. Mixing thoroughly at this stage means even sweetness and fluffy results.

Combine Dry Ingredients:

Sift the flour directly into the wet mixture then sprinkle in baking powder baking soda cinnamon cardamom and salt. Carefully fold with a spatula just until no streaks of flour remain. Overmixing will make the doughnuts tough so stop as soon as combined.

Fill the Pan:

Grease a doughnut or muffin pan thoroughly with melted butter. Spoon the batter into the pan so each cavity is just over halfway full about halfway to two thirds. This ensures the doughnuts rise without mushrooming over the edges.

Bake:

Place the pan in a preheated oven at three hundred fifty degrees Fahrenheit and bake for twelve to thirteen minutes. Keep an eye out for the tops to look set and lightly golden. Let them cool just five minutes before gently loosening with a knife and inverting.

Make the Maple Glaze:

While the doughnuts cool place butter in a small saucepan over medium heat and toast it until it smells nutty about two to three minutes. Remove from heat whisk in maple syrup powdered sugar and vanilla until smooth and glossy.

Glaze the Doughnuts:

Dip the tops of each warm doughnut into the glaze swirling slightly for full coverage. Place on a wire rack or plate and let the glaze firm up just a bit before serving. These taste best warm when the glaze is melty.

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Cardamom is my secret touch in these maple glazed doughnuts. The light floral note makes them taste truly special and always gets a wow when I share with friends on fall mornings. I first made them for a chilly school morning as a surprise and now the aroma instantly takes me back.

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Storage Tips

Let doughnuts cool completely before storing to avoid sogginess. Keep in an airtight container at room temperature for up to two days or refrigerate for up to five days. If you want to freeze wrap individually and thaw at room temp or briefly warm in the oven for a fresh taste.

Ingredient Substitutions

No whole wheat pastry flour No problem just use all purpose flour. Out of dark brown sugar try light brown or coconut sugar for a slightly different note. If you do not have ground cardamom more cinnamon works or add a pinch of nutmeg.

Serving Suggestions

Serve these warm with coffee for breakfast or package them up as cheerful gifts. I love piling them on a beautiful plate for a brunch table. For a fall touch sprinkle with a pinch of extra cinnamon or chopped pecans before the glaze sets.

Cultural and Historical Notes

Baked doughnuts offer a lighter take on a treat that originally comes from deep fried Dutch oliebollen. Maple syrup has roots in North American indigenous cuisine and brings a classic cozy flavor to these baked sweets. Baking them means you get all the nostalgia of a glazed doughnut with a modern wholesome feel.

Recipe FAQs

→ Can all-purpose flour be used instead of whole wheat pastry flour?

Yes, all-purpose flour is a great substitute and provides a similarly tender texture. The taste will be slightly less nutty, but the result is delicious.

→ How do I keep baked doughnuts soft and fresh?

Let the doughnuts cool completely, then store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate and reheat briefly before serving.

→ What gives these doughnuts their maple flavor?

Pure maple syrup adds both sweetness and deep maple taste to the dough and glaze, creating a distinctive, cozy flavor profile.

→ Can muffins be made with this batter?

Absolutely! Use a muffin pan and adjust baking time to 14-16 minutes. The same fluffy texture and maple glaze work perfectly.

→ Is it necessary to brown the butter for the glaze?

Browning butter adds a nutty, toasted flavor to the glaze, but if desired, you can simply melt the butter for a more subtle taste.