There’s nothing like a snow day to get one craving something sweet, and making baked doughnuts lets me feel like it’s a slightly healthier choice than the fried versions. Even if I top it with a rich maple glaze. I hadn’t realized that maple bars were a West Coast thing until reading about an article about them a couple years ago. I can’t recall eating many doughnuts as a child, but realizing that something isn’t available where you now live has a way of spurring a sudden sense of nostalgia. Of course you can get maple doughnuts at Dunkin Donuts, but I’m not a fan of that chemical aftertaste that artificial maple extract imparts. So it’s safer to make my own maple glazed doughnuts at home. As I’ve said before, baked doughnuts are really just muffins in the shape of a doughnut, but the glaze transforms them into a special occasion treat.
We were recently sent some maple syrups and maple sugar from Crown Maple, and I was eager to try out the maple sugar in some baked goods. Unlike the maple sugar crystals I’ve used before, Crown maple sugar is very fine in texture and gives the baked doughnuts just a subtle maple flavor while baking up light and moist with a great crumb. Just take a peek inside.
Recipe: Baked Maple Doughnuts with Pure Maple Glaze
Adapted from Shutterbean
Makes 6 doughnuts
- 1 cup unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup maple sugar
- 2 tablespoons butter, melted and cooled
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
for the maple glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/8 teaspoon pure maple extract*
- 1-2 tablespoons whole milk
*Note: If you don’t have maple extract, use 1/2 teaspoon vanilla extract. It won’t have as rich a maple flavor, but will still be delicious.
- Preheat oven to 350 degrees. Grease doughnut pan and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and maple sugar.
- In a separate bowl, whisk together butter, egg, buttermilk and vanilla extract.
- Pour the wet ingredients into the dry and mix until well combined.
- Scoop the batter into a plastic sandwich bag. Snip off a corner and pipe batter into doughnut pan.
- Bake for 8 to 10 minutes, until top bounces back when poked. Let cool in the pan for a few minutes before inverting onto a wire rack.
- While doughnuts are cooling, whisk together the glaze ingredients using just enough milk to make it smooth but not so much that it’s runny. I made it slightly thinner and dipped the doughnuts in it, but you risk getting crumbs in the glaze that way. I’d recommend keeping it just thin enough to drizzle with a fork and drizzling it over the doughnuts.
About Crown Maple Syrup: Crown Maple Syrup is certified organic syrup produced from 25,000 sugar and red maple trees on an 800-acre sustainably-managed estate in New York’s Hudson River Valley. They use a unique reverse osmosis system to remove 90% of water from the sap before the evaporation process, resulting in an extraordinarily pure syrup. The syrups, available in light, medium, dark and extra dark amber, are pure and delicious drizzled on pancakes and waffles; I also like to use them in vinaigrette over salad and even in cocktails. You can visit Madava Farms, home of Crown Maple, on the weekends for a tour and tasting — and March is the peak tapping season to see it in action.
Disclosure: We received product from Crown Maple for review purposes; no other compensation was received and as always, all opinions are our own.