Maple Glazed Spiced Donuts

A perfect Fall treat for your tastebuds and your nose.

Original recipe from Sally's Baking Addiction (of course.)

This was my first time making "donuts" of any variety. I don't have donut molds (yet) but I do have cute mini bundt molds. As it turns out, the ingredients for cake donuts are pretty common, household ingredients and don't differ too much from regular cake, which lead me to wonder, what is the difference between a cake donut and a cake other than the shape?

Maple glaze made these perfect for Fall.

Ingredients

Maple Glaze

• 1/4 cup (60g) unsalted butter

• 1/2 cup (120ml) pure maple syrup

• 1 cup (112g) sifted confectioners’ sugar

• optional: 1/2 teaspoon maple extract

Spice Donuts

• 1 cup (125g) all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1 large egg

• 1/3 cup (65g) packed light brown sugar

• 1/4 cup (60ml) milk (I used 2% but any kind will work)

• 1/4 cup (60g) yogurt (I used plain Greek yogurt but any kind will work)

• 2 Tablespoons (30g) unsalted butter, melted

• 1 and 1/2 teaspoons vanilla extract

Instructions

Make the glaze first:

1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.

2. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar.

3. Taste the glaze – if you want a stronger maple flavor, add the maple extract.

4. Set glaze aside and allow to cool and thicken.

Make the donuts: 

1. Preheat the oven to 350°F (177°C).

2. Spray a donut pan with non-stick spray. Set aside.

3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt together in a medium bowl. Set aside.

4. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. 

5. Pour the wet ingredients into the dry ingredients and  until just combined. Do not overmix. The batter will be very thick.

6. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

7. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter.

8. To glaze, simply hold the donut and dip into the glaze.

9.  Place the glazed donuts back on a wire rack to let the glaze drip down.

10. Donuts are best served immediately.