Description

These classic Maple Donuts are fluffy, flavorful cake donuts fried to golden perfection and coated with a luscious maple glaze. Aromatic spices like nutmeg and cinnamon complement the rich dough made with all-purpose flour, half & half, and melted butter. Optionally topped with crispy bacon bits for a sweet-savory twist, these donuts are perfect for breakfast or a delightful treat any time of day.

Ingredients

Scale

Donut Ingredients:

3 cups all purpose flour, plus more for rolling
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
Pinch ground cinnamon (a scant ⅛ teaspoon)
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
4 tablespoons (¼ cup) melted, unsalted butter
¾ cup half & half
Neutral oil, for frying (about 6 cups)
4 strips bacon (for optional garnish to crisp, chop and sprinkle over glaze)

Maple Glaze Ingredients:

2 ¼ cup powdered sugar
¼ cup milk or half & half
½ teaspoon maple flavor
¼ teaspoon pure vanilla extract

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Instructions

Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ground nutmeg, and cinnamon until well blended and aerated. Set aside.
Mix wet ingredients: In a large bowl, use a hand mixer on medium-high speed to beat sugar and eggs until very thick and pale, about 2-3 minutes. Add vanilla extract and melted unsalted butter, mixing again until incorporated.
Combine ingredients gradually: Add about one-third of the dry ingredients to the wet mixture and mix with a wooden spoon until combined. Pour in half of the half & half and mix. Repeat alternating the remaining dry ingredients and half & half in thirds, mixing gently. Avoid over-mixing; dough should be soft and sticky.
Chill dough: Cover the dough with plastic wrap placed directly on its surface and refrigerate for 1 hour to set and make it easier to roll out.
Prepare maple glaze and bacon: While dough chills, whisk together powdered sugar, milk or half & half, maple flavor, and vanilla extract in a medium bowl until smooth, glossy, thick, and creamy. Cover and keep at room temperature. Crisp bacon strips in a pan, drain, chop, and set aside if using.
Roll and cut dough: Flour your work surface generously. Turn out dough onto the floured surface, sprinkle more flour on top, and gently roll out to ½-inch thickness using a floured rolling pin. Use a 3-inch cutter for donuts and a 1-inch cutter for holes, dipping cutters in flour between each cut. Place cut donuts on a flour-sprinkled parchment-lined baking sheet.
Heat oil: Add neutral oil (vegetable or safflower) to a large Dutch oven or heavy bottom pot to a depth of about 2 inches and heat to 365°F (use a thermometer for accuracy).
Fry donuts: Working in small batches, carefully place about 3 donuts into the hot oil. Fry for about 1 minute on the first side until lightly golden and puffed, then flip and fry another 1 minute on the other side. Remove with tongs and drain on paper towel-lined cooling racks. Fry donut holes for about 30 seconds, turning frequently, until golden and drain.
Cool before glazing: Let the donuts cool to room temperature or slightly warm before glazing to ensure the glaze adheres properly.
Glaze donuts: Dip each donut liberally into the maple glaze, lift, and let excess drip off. Place on a wire cooling rack to let glaze set.
Optional bacon topping: Immediately sprinkle chopped crispy bacon over the glaze while still wet so it sticks well.

Notes

Use all-purpose flour for the best texture similar to donut shops; cake flour results in a different texture.
Aromatic spices like fresh ground nutmeg and a pinch of cinnamon add signature donut flavor.
Half & half adds richness and tenderness; whole milk can be substituted but results in less moist donuts.
Melted unsalted butter elevates flavor and richness in the dough.
Hand-mixing with a wooden spoon during ingredient incorporation prevents over-mixing, keeping the donuts tender.
Chilling the dough makes it easier to roll and cut without sticking.
Flour the work surface, rolling pin, hands, and cutters liberally to prevent sticking while rolling and cutting.
Neutral oils like vegetable or safflower oil are preferred for frying due to high smoke points and neutral flavor.
Fry donuts in small batches for best results and even frying.
Drain donuts on paper towels to remove excess oil and avoid greasy results.
Allow donuts to cool slightly before glazing for glaze adherence.
Bacon topping is optional but adds a delicious sweet-savory contrast.

Nutrition

Serving Size: 1 donut
Calories: 280
Sugar: 18g
Sodium: 250mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg