Maple Donuts

5 from 4 votes

These Maple Donuts are soft, sweet and full of rich maple syrup. They have Grade A maple syrup in the batter itself and are coated in a dreamy maple glaze. Best yet, these maple glazed donuts are gluten free, nut free eggless and easily can be vegan!

Prep Time15

Cook Time20

Rest Time1 30

Total Time2 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: donuts

Calories: 357kcal

Author: Lee

Ingredients

For The Maple Donuts

2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1 cup granulated sugar
2 teaspoons baking powder
1.5 teaspoons ground cinnamon
½ teaspoon kosher salt
2 rounded tablespoons of cornstarch mixed with 3 tablespoons of water
½ cup light brown sugar , packed
1 ¼ cups milk
3 tablespoons Grade A maple syrup
2 tablespoons unsalted butter or vegan baking stick, melted and cooled
1.5 teaspoons pure vanilla extract

For The Maple Glaze

6 cups confectioners' sugar
½ cup Grade A maple syrup
½ cup water , room temperature

US Customary - Metric

Instructions

For The Donuts

Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pans well with vegetable oil.
In a large bowl, whisk together the 2 cups gluten free flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon and ½ teaspoon kosher salt. Set aside.
Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
Microwave in 10 second increments until melted. Set aside to cool.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and the 3 tablespoons water until thin and watery. It will be thick and tacky at first.
In a medium bowl, whisk the ½ cup light brown sugar into the cornstarch water mixture until fully combined.
Then whisk in the 1 ¼ cups milk, the cooled melted butter, the 1 ½ teaspoons pure vanilla extract and the 3 tablespoons of maple syrup until combined.
Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Either spoon the batter into the greased donut pans and fill ¾ way to the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
Smooth the batter with a tiny knife or the back of a small spoon.
Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
Let the donuts cool in the pans for at least 5 minutes before taking them out of the pan or they will stick and break apart into a giant mess.
Once 5 minutes is up, use a small spatula to loosen them from the pan.
Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy. But let the donuts cool completely before the next step.

For The Maple Glaze

In a large bowl whisk together the 6 cups confectioners' sugar, ½ cup pure maple syrup and ½ cup water until combined and smooth.
If the glaze is too thick, add more water 1 tablespoon at a time until you reach the desired consistency. If the glaze is too thin, add more confectioners' sugar, 1 tablespoon at a time, until you reach the desired consistency.
Take one donut and dip the bottom of it in the glaze.
Do it quickly, you don't want it submerged too long but you do want the entire bottom coated.
Immediately put the donut, wet glaze side up, on a cooling rack with wax paper or baking sheet underneath and let the glaze dry completely.
The glaze will drip so the wax paper is to lessen the mess on your counter.
Once dry, take one donut and dip the unglazed top of it in the glaze.
Do it quickly, you don't want it submerged too long but you do want the entire donut coated.
Let the glaze dry completely and harden before eating otherwise the glaze will have a strong confectioners' sugar flavor.

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugars, non-dairy milk and vegan baking sticks.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cup of AP flour (336 grams).

Storing: Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the maple glaze as much.

Store them wrapped in aluminum foil at room temperature for up to two days.

Freezing: Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the maple glaze as much. Pop them in a zip top bag and freeze the donuts for up to 30 days. To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition