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Maple Glazed Donuts with Brown Butter Icing
Homemade maple glazed donuts topped with nutty brown butter icing. Follow this easy recipe for soft, bakery-style doughnuts.
Maple-glazed donuts with brown butter icing are a contemporary take on the classic fried pastry, featuring a tender, yeasted dough enriched with milk, eggs, and butter, then lightly spiced with cinnamon and nutmeg for depth of flavor. After frying to a golden finish, each donut is dipped in a smooth glaze made from pure maple syrup, confectioners’ sugar, and a splash of vanilla, and is subsequently drizzled or coated with icing prepared from butter that has been gently browned to develop its signature nutty aroma. The result is a balanced combination of light, airy texture, subtle maple sweetness, and toasty caramel notes—ideal for breakfast, brunch spreads, or an indulgent afternoon snack throughout the cooler months or any time a comforting treat is desired.
Maple Glazed Donuts with Brown Butter Icing
Unlike dozens that rely on artificial flavor shortcuts, this recipe leans on pantry staples and a straightforward method you can master in a single weekend. The dough rises once, so you can shape the rings the night before, refrigerate them, and fry fresh in the morning for bakery-level results without the early wake-up call.
Prep Time
140 minutes
140 minutes
Cook Time
30 minutes
30 minutes
Total Time
170 minutes
170 minutes
Ingredients
All-purpose flour 2 cups
- Granulated sugar ½ cup
- Light brown sugar, packed 2 tablespoons
- Baking powder 2 teaspoons
- Kosher salt ½ teaspoon
- Ground cinnamon ½ teaspoon
- Ground nutmeg ¼ teaspoon
- Whole milk ½ cup
- Buttermilk ½ cup
- Pure maple syrup ⅓ cup
- Unsalted butter, melted 2 tablespoons
- Large eggs 2
- Pure vanilla extract 1 teaspoon
- Vegetable oil (for frying or for greasing a donut pan) about 2–3 cups
- Confectioners’ sugar 1 cup
- Pure maple syrup ¼ cup
- Heavy cream (or milk) 2 tablespoons
- Pinch kosher salt ⅛ teaspoon
- Unsalted butter, for browning 4 tablespoons
- Confectioners’ sugar 1 cup
- Milk (or cream) 2 tablespoons
- Pure vanilla extract ½ teaspoon
- Pinch kosher salt ⅛ teaspoon
- Chopped toasted pecans (optional garnish) 2 tablespoons
- Crisp cooked bacon, finely crumbled (optional garnish) 2 tablespoons
Method
Combine warm milk, granulated sugar, and active dry yeast in a small bowl and let the mixture stand until foamy
- Whisk eggs and melted butter into the yeast mixture until fully incorporated
- Stir all-purpose flour, salt, and a pinch of nutmeg together in a large bowl, then pour in the wet ingredients and stir until a shaggy dough forms
- Turn the dough onto a lightly floured surface and knead until smooth and elastic
- Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size
- Punch down the risen dough and roll it out on a floured surface to about ½-inch thickness
- Cut out donuts and holes using a donut cutter or two round cutters of different sizes
- Transfer the cut donuts to parchment-lined baking sheets, cover loosely, and let rise again until puffy
- Heat at least 2 inches of neutral oil in a heavy pot to 350°F while the donuts proof
- Carefully lower a few donuts at a time into the hot oil and fry until golden brown on the first side, then flip and fry the second side
- Lift the fried donuts out with a slotted spoon and drain on a wire rack set over paper towels
- Whisk pure maple syrup, powdered sugar, vanilla extract, and a pinch of salt in a shallow bowl until a smooth glaze forms
- Dip each warm donut into the maple glaze, letting excess drip off, and return the donuts to the rack so the glaze can set
- Melt unsalted butter in a small saucepan over medium heat, cooking until the milk solids turn golden brown and smell nutty, then remove from heat to cool slightly
- Beat the browned butter, powdered sugar, and a splash of milk together until a thick, spreadable icing forms
- Spread or pipe the brown butter icing over the maple-glazed tops of the donuts while the glaze is still slightly tacky
- Optionally sprinkle the donuts with chopped toasted pecans or flaky sea salt for added texture
- Let the icing firm up for several minutes before serving the donuts
Nutrition (whole recipe)
Calories
4570 kcal Protein
51 g Fat
188 g Carbs
691 g Fiber
8 g Sugar
485 g
4570 kcal Protein
51 g Fat
188 g Carbs
691 g Fiber
8 g Sugar
485 g
Notes
Let the chilled, shaped donuts sit 20 minutes at room temperature before frying; the slight warm-up wakes the yeast and prevents a dense center. Keep the oil steady at 325–330°F—hotter will brown too fast and mute the maple. For a flavor boost, whisk a tiny pinch of flaky sea salt into the brown-butter icing just before dipping.
why this recipe
Indulgent yet approachable, maple glazed donuts with brown butter icing offer an irresistible union of deep, caramel-infused maple sweetness and the nutty perfume of browned butter, elevating a classic treat into something genuinely memorable. The dough fries up feather-light with a tender crumb, allowing the glossy glaze to seep into every crevice while the warm icing sets into a delicate, aromatic shell that cracks ever so slightly with each bite. This harmony of flavors and textures feels bakery-quality, yet the recipe is streamlined for the home kitchen, rewarding even novice bakers with professional results. Whether you’re planning a relaxed weekend brunch or looking to impress guests with a sophisticated twist on comfort food, these donuts deliver a luxurious, cozy experience that’s well worth the minimal effort.
FAQs
FAQ acf
Frequently Asked Questions
Can I bake these maple-glazed donuts instead of frying them, and if so, how should I adjust the recipe?
Yes—you can bake the dough in a well-greased or non-stick donut pan at 375 °F (190 °C) until the rings are lightly golden, 10–12 minutes, then immediately brush the hot donuts with melted butter to mimic the richness lost from frying. Because the batter won’t be submerged in oil, keep it slightly looser by adding 1–2 tablespoons extra milk, and expect a lighter, cake-style crumb; proceed with the maple glaze and brown-butter icing as written once the donuts cool just enough to handle.
Can I prepare the dough in advance and refrigerate or freeze it for later frying, and what adjustments are needed?
Yes—after the first rise, cut the rings, lay them on parchment, cover, and refrigerate for up to 24 hours; when ready to fry, let them stand 20–30 minutes at room temperature so the yeast reactivates and the centers stay light. For longer storage, freeze the shaped, unproofed donuts on a tray until solid, transfer to an airtight bag for up to a month, then thaw overnight in the fridge and proof 45–60 minutes at warm room temp before frying, adding an extra ⅛–¼ tsp yeast to the dough if you know in advance they’ll be frozen.
How should I store and reheat leftover maple-glazed donuts to keep them fresh?
Let the glazed and iced donuts cool completely, then place them in a single layer (or separated by parchment) in an airtight container for up to 24 hours at room temperature; for longer keeping, freeze them on a sheet pan until solid, transfer to a zip-top bag, and hold up to one month. To refresh, thaw any frozen donuts at room temperature, then warm in a 300 °F (150 °C) oven for 4–5 minutes—or microwave unwrapped for 10–12 seconds—just until the crumb is soft and the glaze looks glossy again, taking care not to overheat or the icing will melt.