Maple Glazed Donuts

Soft, pillowy baked donuts dipped in a dark maple glaze that sets into a thin, crackly shell — the kind of thing worth getting up early for during sugaring season.

These are baked, not fried, which makes them a reasonable weekend-morning project instead of an all-day production. The dough comes together like a rich, slightly sweet yeasted roll, proofed once, shaped in a donut pan, and baked just until set — still soft in the middle, with a little give at the edges. The glaze is where the maple does its real work: dark maple syrup reduced slightly with butter and a touch of cream, then whisked with powdered sugar until it turns glossy and pourable. Dipped while the donuts are still a little warm, it sets into a thin shell that cracks pleasantly on the first bite. Unlike a lot of glazed donuts, this one tastes distinctly of maple rather than generic sweetness — worth seeking out real dark-grade syrup for that reason alone.

Ingredients

• 3¼ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast (1 packet)
• ¾ teaspoon salt
• ¾ cup whole milk, warmed
• 2 large eggs
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• ⅔ cup dark maple syrup, for the glaze
• 2 tablespoons unsalted butter, for the glaze
• 2 tablespoons heavy cream
• 1½ cups powdered sugar

Instructions

1. In a large bowl or stand mixer, whisk together the flour, granulated sugar, yeast, and salt.
2. Add the warm milk, eggs, softened butter, and vanilla. Mix until a soft, slightly sticky dough forms, then knead for 6 to 8 minutes by hand or with a dough hook, until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.
4. Grease two donut pans. Divide the dough into 12 pieces and press each into a donut cavity, or roll and cut with a donut cutter if you don't have pans.
5. Cover the shaped donuts loosely and let rise for another 20 to 30 minutes, until puffy.
6. Preheat the oven to 375°F. Bake the donuts for 9 to 11 minutes, until lightly golden and springy to the touch. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. While the donuts cool slightly, combine the maple syrup and butter in a small saucepan over medium heat. Simmer for 2 minutes, then remove from heat and whisk in the cream.
8. Whisk the powdered sugar into the warm maple mixture until smooth and glossy. If it's too thick to pour, thin with a few drops of milk.
9. Dip the top of each warm donut into the glaze, letting the excess drip off, then set back on the rack for the glaze to set, about 10 minutes.