Salted Maple Donuts
A double salted maple donut featuring Cosman & Webb maple syrup and sugar! Super simple to make and no deep frying required (which means no mess), and a perfectly shaped donut every time. Created by recipe developer and stylist, Modest Marce.
Hello fellow maple lovers! I am back with a double the maple syrup donut recipe that is perfect for autumn. It is a baked donut which means it is super simple to make. As someone who recently made apple fritters at home, I cannot begin to explain how much more I enjoy making baked donuts. Minimal mess, no oil splatter (or in my case oil spills) & a perfectly shaped donut every single time!
This recipe features Cosman & Webb's rich amber organic maple syrup & organic maple sugar. It is my go to maple syrup that is so rich in flavour & owned by the loviest family. I could (ok, i have) drink this maple syrup on its own because it is so good. This recipe features a cake style base & a maple glaze that reminds me of maple butter. To offset the sweetness I like to decorate the tops with a pinch of flaked salt, but if you prefer colourful or seasonal sprinkles with your donuts go for it.
So if pumpkin spice isn't your jam this time of the year, I think these cozy donuts will hit the spot! xo
- Modest Marce, recipe delveloper and stylist
Ingredients
For the doughnuts
2 cups cake flour
1/2 cup granulated sugar
2 tablespoons Cosman & Webb Maple Sugar (sub: equal parts granulated sugar)
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup whole milk
2 large eggs, room temperature
1/3 cup Cosman & Webb Pure Maple Syrup
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the glaze
3 tablespoons Cosman & Webb Pure Maple Syrup
3 tablespoons unsalted butter, melted
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons whole milk
smoked flaked salt, to sprinkle
Directions
For the doughnuts
Preheat oven to 350(f) degrees. Lightly grease a non-stick donut pan.
In a large mixing bowl sift together the flour, sugars, cinnamon, nutmeg, baking powder & salt.
In a separate large mixing bowl whisk together the milk, eggs, maple syrup, butter & vanilla until well combined, about 2 minutes.
Add the dry ingredients & mix until batter comes together.
Transfer batter to a piping bag (optional) & fill the donut molds until 3/4 of the way full. tap tray on counter to release any air bubbles.
Bake for 8 to 10 minutes, until the top bounces back to touch. let cool slightly before removing from pan. repeat until no more batter remains.
For the glaze
In a medium mixing bowl whisk together maple syrup, butter, sugar, vanilla & milk until smooth. If glaze appears thin add a touch of powdered sugar & if glaze appears thick add a splash of milk.
Dip the top of each donut into the glaze & transfer to a lined baking sheet.
Sprinkle with flaked salt & enjoy!