Description

Delight in these homemade Maple Donuts featuring a tender, slightly spiced cake dough fried to golden perfection and generously coated with a luscious maple glaze. Enhanced with a subtle aroma of nutmeg and cinnamon, these donuts strike the perfect balance of sweet and comforting flavors. Optional crispy bacon garnish adds an irresistible savory crunch, making these donuts a delicious treat for any occasion.

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 (optional, for garnish to crisp, chop and sprinkle over glaze)

Maple Glaze Ingredients:

2 ¼ cups 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 all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon until well combined and aerated. Set aside.
Mix Wet Ingredients: In a separate large bowl, use a hand mixer to beat sugar and eggs on medium-high speed until thick and pale, about 2-3 minutes. Add in vanilla extract and melted butter, mixing until fully incorporated.
Combine Dry and Wet Ingredients: Gradually add about a third of the dry ingredients to the wet mixture and gently fold with a wooden spoon until just combined. Stir in half of the half & half. Repeat adding another third of dry ingredients, then the remaining half & half, and finally the rest of the dry ingredients, mixing gently after each addition. Take care not to over-mix; the dough should be soft and sticky.
Chill the Dough: Cover the dough with plastic wrap directly on its surface and refrigerate for 1 hour to firm up for easier handling.
Prepare Maple Glaze and Bacon: While dough chills, whisk together powdered sugar, milk or half & half, maple flavor, and vanilla extract until smooth, glossy, and creamy. Cover and leave at room temperature. Crisp bacon in a pan until browned and crispy, then drain and chop; set aside for garnish.
Heat Oil: Pour neutral oil into a large Dutch oven or heavy-bottomed pot to a depth of about 2 inches. Heat oil slowly to 365°F, using a thermometer for accuracy.
Roll and Cut Dough: Lightly flour a work surface and rolling pin. Turn out chilled dough onto surface, lightly flour the top, and gently roll to ½ inch thickness. Use a 3-inch donut cutter and a 1-inch cutter for holes to cut out donuts and holes. Set cut donuts on a baking sheet lined with floured parchment paper. Re-roll scraps gently and cut additional donuts.
Fry Donuts: Fry donuts in small batches (3 donuts at a time) for about 1 minute per side until golden brown and puffed. Use tongs to flip carefully. Remove and drain on paper towel-lined wire racks to remove excess oil. Fry donut holes for about 30 seconds, turning frequently until golden, and drain similarly.
Cool Before Glazing: Allow donuts and holes to cool to room temperature or slightly warm before applying glaze.
Glaze Donuts: Dip each donut generously into the maple glaze, letting excess drip off. Place on wire rack to set glaze. Repeat for all donuts.
Garnish with Bacon: Immediately after glazing, sprinkle chopped crispy bacon over the donuts so it adheres to the glaze.

Notes

All-purpose flour yields the classic donut texture ideal for this recipe.
Freshly ground nutmeg and a pinch of cinnamon provide authentic aromatic flavors.
Half & half adds richness and tenderness; whole milk can be substituted but will slightly reduce richness.
Use unsalted melted butter for deeper flavor.
Do not over-mix the dough to keep donuts tender.
Chilling dough is crucial for easier rolling and cutting.
Flour your workspace, rolling pin, hands, and cutters to prevent sticking during shaping.
Use a neutral oil like vegetable or safflower oil for frying to withstand high heat and avoid off-flavors.
Fry donuts in small batches to maintain oil temperature and for easier handling.
Drain donuts well on paper towels to remove excess oil and ensure non-greasy texture.
Allow donuts to cool slightly before glazing so the glaze adheres properly without melting off.

Nutrition

Serving Size: 1 donut
Calories: 280
Sugar: 20g
Sodium: 210mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg