Maple Glazed Donuts (Print Version)

# Ingredients:

→ Spice Donuts

01 - 1 cup (125g) all-purpose flour (spooned & leveled)
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/8 teaspoon ground cloves
07 - 1/4 teaspoon salt
08 - 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
09 - 1 large egg, at room temperature
10 - 1/3 cup (65g) packed light brown sugar
11 - 1/4 cup (60ml) milk, at room temperature
12 - 1/4 cup (60g) yogurt or sour cream, at room temperature
13 - 1 teaspoon pure vanilla extract

→ Maple Icing

14 - 2 Tablespoons (28g) unsalted butter
15 - 1/3 cup (80ml) pure maple syrup
16 - 1 cup (112g) sifted confectioners' sugar
17 - 1/4 teaspoon maple extract (optional, but recommended)
18 - pinch of salt, to taste

# Instructions:

01 - Heat your oven to 350°F (177°C). Spray a donut pan thoroughly with non-stick cooking spray to ensure your donuts will release easily after baking.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, warm spices (cinnamon, nutmeg, and cloves), and salt until well combined. Set this mixture aside while you prepare the wet ingredients.
03 - In a separate bowl, whisk the melted butter, egg, brown sugar, milk, yogurt, and vanilla extract together until smooth and completely combined. Make sure all your refrigerated ingredients are at room temperature to prevent the melted butter from solidifying.
04 - Pour the wet ingredient mixture into the bowl with the dry ingredients. Whisk everything together just until combined - be careful not to overmix, as this can make your donuts tough. The batter will be relatively thick.
05 - Transfer the batter to a large zip-top bag for easy handling. Cut off one corner of the bag to create a makeshift piping bag, then pipe the batter into each donut cavity in your pan, filling each about halfway. This method gives you much more control than spooning the batter.
06 - Bake the donuts for 10-11 minutes, or until the edges and tops have turned lightly golden brown. To test for doneness, gently press a donut with your finger - if it springs back, they're ready. If your pan makes fewer than 8 donuts, keep the remaining batter at room temperature while you bake in batches.
07 - Allow the donuts to cool in the pan for a few minutes before transferring them to a wire cooling rack that's been placed over parchment paper (to catch icing drips later). Continue baking any remaining batter using the same process.
08 - In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally until smooth. Once the butter has completely melted, remove the pan from heat. Add the sifted confectioners' sugar and maple extract (if using), whisking until smooth. Taste the icing and add a pinch of salt if desired to balance the sweetness. Let the icing cool slightly for 2-3 minutes before using.
09 - Dip the top of each donut into the warm maple icing, allowing excess to drip off, then return to the wire rack. The icing will begin to set quickly, so if it becomes too thick as you work, simply place it back over low heat briefly to thin it out again. For an extra thick glaze, you can double-dip the donuts after the first layer has set slightly.
10 - These donuts are best enjoyed immediately while the icing is still slightly warm and the donuts are fresh. If you have leftovers, they can be stored in an airtight container at room temperature or in the refrigerator for up to 2 days.

# Notes:

01 - No donut pan? You can make 8-10 donut muffins in a standard 12-cup muffin tin. Line with cupcake liners or grease with nonstick spray, fill each 2/3 full, and bake at 350°F (177°C) for 18-20 minutes.
02 - For best results, use whole milk and full-fat yogurt or sour cream for the richest, most tender donuts.
03 - Pure maple syrup provides the best flavor for the glaze - avoid pancake syrup or imitation maple syrup if possible.
04 - These donuts can be frozen for up to 3 months, with or without the icing. Thaw overnight in the refrigerator before serving.

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