These homemade maple-glazed doughnuts bring the cozy bakery experience right into your kitchen. They’re soft, airy, and topped with a rich maple glaze that actually tastes like maple, not just sugar. If you’ve never fried doughnuts at home, don’t worry—this recipe is straightforward and beginner-friendly.

The dough is forgiving, the steps are clear, and the results feel special. Fresh from the oil and dipped in glossy glaze, they’re the kind of treat that gets people hovering around the kitchen.

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What Makes This Recipe So Good

Real maple flavor: The glaze uses pure maple syrup, so it has that deep, woodsy sweetness you can’t fake.
Soft, pillowy dough: The dough is enriched with milk, butter, and egg for a tender interior and a lightly crisp exterior.
Approachable method: Simple pantry staples, clear steps, and no fancy equipment required beyond a pot and a thermometer.
Delicious warm or cooled: Incredible within the first few hours, but the glaze helps keep them pleasant for a day or two.
Customizable: Add bacon bits, a maple-cinnamon twist, or even a chocolate drizzle. The base dough plays well with lots of flavors.

What You’ll Need

All-purpose flour: About 3 1/4 to 3 1/2 cups, plus extra for dusting.
Granulated sugar: 1/4 cup for the dough.
Active dry yeast: 2 1/4 teaspoons (one packet).
Warm milk: 3/4 cup, around 105–110°F.
Unsalted butter: 4 tablespoons, melted and cooled slightly.
Egg: 1 large, at room temperature.
Salt: 1/2 teaspoon.
Neutral oil for frying: Canola, peanut, or vegetable oil.
For the maple glaze:
- 2 cups powdered sugar, sifted
- 1/3 cup pure maple syrup (Grade A or B)
- 2–3 tablespoons milk or cream
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Optional toppings: Crisp bacon crumbles, toasted pecans, cinnamon, or flaky salt.

How to Make It

Bloom the yeast: In a small bowl, combine warm milk and a pinch of the sugar.
Sprinkle the yeast over the top, stir, and let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
Mix the dough: In a large bowl, whisk the remaining sugar, salt, and 3 1/4 cups flour. Add the bloomed yeast mixture, melted butter, and egg.
Stir with a wooden spoon until a shaggy dough forms.
Knead until smooth: Turn the dough onto a lightly floured surface. Knead 6–8 minutes, adding small sprinkles of flour only if sticky. You’re aiming for a smooth, slightly tacky dough that holds its shape.
First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 1–1.5 hours.
Roll and cut: Punch down the dough and roll it to about 1/2-inch thickness.
Cut doughnuts with a 3-inch cutter and use a smaller cutter for the holes. Gather scraps, rest them 5 minutes, then re-roll.
Second rise: Arrange doughnuts on parchment-lined sheets. Cover loosely and let them puff until slightly jiggly and airy, 30–45 minutes.
Heat the oil: Pour 2 inches of oil into a heavy pot.
Warm to 350°F, using a thermometer for accuracy. Keep the temperature between 350–365°F throughout frying.
Fry the doughnuts: Fry 2–3 at a time, 45–60 seconds per side, until golden. Transfer to a wire rack set over a sheet pan.
Fry the holes for about 30 seconds per side.
Make the glaze: Whisk powdered sugar, maple syrup, melted butter, vanilla, salt, and 2 tablespoons milk until smooth and pourable. Add a bit more milk if needed. The glaze should cling but not clump.
Dip and set: While doughnuts are warm but not scorching, dip the top of each into the glaze.
Let excess drip off, then return to the rack. Add toppings while the glaze is tacky.
Serve: Let the glaze set 10–15 minutes. Enjoy warm for peak texture and flavor.

Keeping It Fresh

Same-day is best: These shine within a few hours of frying.
The texture is fluffiest when fresh.
Short-term storage: Store at room temperature in an airtight container up to 2 days. Add a paper towel to absorb moisture.
Reheating: Warm in a 300°F oven for 5–7 minutes or microwave for 8–10 seconds. Don’t overheat or the glaze will melt away.
Freezing: Freeze unglazed doughnuts in a single layer, then transfer to a freezer bag for up to 2 months.
Thaw, rewarm, and glaze fresh.

Health Benefits

Let’s be honest—these are a treat. Still, there are a few bright spots. You’re using real maple syrup, which brings trace minerals and a richer flavor, so you can use less glaze overall.

Frying at the correct temperature helps minimize oil absorption, keeping them lighter than poorly fried versions. And making them at home means you control ingredients—no artificial flavors or excess additives.

What Not to Do

Don’t fry too cool: Oil below 340°F leads to greasy doughnuts. Keep a steady 350–365°F.
Don’t over-flour the dough: Too much flour makes them dense.
Slight tackiness is okay.
Don’t skip the second rise: It’s key for that airy, bakery-style crumb.
Don’t crowd the pot: Too many at once drops the oil temp and affects browning.
Don’t use pancake syrup: It’s mostly corn syrup and artificial flavor. Pure maple syrup makes the glaze shine.

Variations You Can Try

Maple-bacon: Sprinkle warm glazed doughnuts with crisp bacon crumbles. The salty-sweet combo is classic.
Brown butter maple: Brown the butter for the glaze before whisking it in.
Nutty, deeper flavor.
Cinnamon-maple: Add 1/2 teaspoon cinnamon to the glaze or dust the finished doughnuts lightly with cinnamon sugar.
Maple-pecan: Top with finely chopped toasted pecans for crunch.
Baked version: Use a yeast-raised baked doughnut pan or a baked cake-doughnut batter, then finish with the same maple glaze. Texture will be different but still tasty.

FAQ

Can I make the dough the night before?

Yes. After the first rise, punch down the dough, cover tightly, and refrigerate overnight.

The next day, roll, cut, and let the doughnuts rise until puffy before frying. Cold dough may take a bit longer to proof.

How do I know when the oil is ready if I don’t have a thermometer?

Drop a small scrap of dough into the oil. It should sizzle immediately and turn golden in about a minute.

Still, a thermometer is worth it for consistent results.

Can I use instant yeast instead of active dry?

Yes. Mix instant yeast directly with the dry ingredients and proceed. You can skip the blooming step, though warming the milk is still helpful for a good rise.

Why are my doughnuts greasy?

The oil was likely too cool, or the pot was overcrowded.

Make sure the oil stays around 350–365°F and fry in small batches so temperature recovers quickly.

My dough is sticky. Should I add more flour?

Add flour sparingly. Slightly sticky dough makes lighter doughnuts.

Use just enough flour on the surface and your hands to manage it without toughening the dough.

How thick should I roll the dough?

About 1/2 inch. Thinner dough will fry up crisp and flat, while thicker dough may look undercooked inside. Half an inch hits the sweet spot.

Can I air-fry these?

You can try, but texture will be closer to a baked doughnut.

Lightly oil the surface and air-fry until golden, then glaze. For classic results, stick to frying in oil.

Which maple syrup grade is best?

Use pure maple syrup. For a stronger flavor, choose a darker grade (often labeled Grade A Dark or “robust taste”).

It brings more maple character to the glaze.

Final Thoughts

Homemade maple-glazed doughnuts are the kind of project that turns a slow morning into something memorable. With simple ingredients and a little attention to temperature and proofing, you’ll pull off doughnuts that taste like they came from a small-town bakery. Keep the glaze maple-forward, enjoy them warm, and don’t be afraid to try fun toppings.

Once you see how approachable they are, you’ll want to make them a weekend tradition.