Ingredients
Scale
- 2 cups all-purpose flour (you can swap half for whole wheat for a nuttier flavour)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (a nod to my mum’s favourite spice!)
- 1/4 teaspoon salt
- 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice, left to sit for 5 minutes)
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup (grade A for the best flavour)
- For the glaze: 1 cup powdered sugar, 2-3 tablespoons maple syrup, 1-2 tablespoons milk (adjust for consistency)
Instructions
- Preheat your oven to 375°F (190°C). Grease a donut pan with butter or non-stick spray — this step reminds me of how my mum would carefully prepare every pan, as if it were a canvas for her baking art.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Sifting is a small step that makes a huge difference — it keeps the batter light and airy, just like the mornings I’d sneak into the kitchen and watch flour dust dance in the sunlight.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and maple syrup until the mixture is smooth and fragrant.
- Pour the wet ingredients into the dry and gently fold together with a spatula until just combined. Don’t overmix — a few lumps are perfectly fine. My mum always said, “Patience, not perfection,” and that’s stuck with me through every recipe.
- Fill the donut pan cavities about three-quarters full, using a spoon or piping bag for precision. This helps create those perfectly rounded edges that make these donuts so inviting.
- Bake for 12-15 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the centre comes out clean.
- Remove the pan from the oven and allow the donuts to cool for 5 minutes before transferring them to a wire rack. It’s tempting to dive right in, but I promise the glaze will stick better if the donuts are not piping hot.
- While the donuts cool, whisk together the powdered sugar, maple syrup, and milk to create a smooth, pourable glaze. Adjust the milk quantity until you reach your preferred consistency — my favourite glaze is thick enough to cling but still drips slowly.
- Dip the tops of each donut into the glaze, letting the excess drip back into the bowl. Place back on the wire rack to set, which usually takes about 20 minutes.
- Once the glaze firms up, your maple donuts are ready to be devoured. Pour a fresh pot of tea, gather your favourite people, and enjoy the moment — these are best savoured with laughter and warm hands wrapped around a mug.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
