Goose's Goodies: Sweet maple glazed doughnuts

Alice Coyle
Baystateparent Magazine
Maple glazed doughnuts are the perfect sweet treat for breakfast or dessert.

March is maple month, and there are plenty of ways to use this New England specialty other than on a stack of pancakes. These delicious doughnuts, dipped in a sweet maple glaze, are a treat for breakfast -- or dessert! 


For the doughnuts:

1 cup all-purpose flour

1/4 cup + 2 Tbsp. granulated sugar

1 tsp. baking powder

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. salt

1/4 cup + 2 Tbsp. buttermilk

1 large egg

1 Tbsp. vegetable or canola oil

For the glaze:

1 cup powdered sugar

2 Tbsp. butter melted

4 Tbsp. maple syrup


Preheat oven to 425 degrees F. Spray donut pan with non-stick cooking spray and set aside.

In a mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.

In a large measuring cup, whisk together buttermilk, egg and oil.

Add the wet ingredients to the dry ingredients and whisk until combined. Do not overmix.

Place the batter in a ziploc bag and close. Snip one corner of the bag.

Pipe the batter out into the prepared pan, filling the donut cavities about 2/3 full.

Bake the donuts for 8 to 9 minutes, until the bottom of the donuts is golden brown and the tops are still light. Cool the donuts in the pan for 10 minutes, then transfer onto a cooling rack. Cool completely before glazing.

To make the glaze:

In a mixing bowl, sift powdered sugar through a sieve to prevent clumps. Add butter and maple syrup, whisk until smooth.

Dip donuts in the glaze and place back on the cooling rack. Let any excess glaze drip off.