Maple Glazed Doughnuts

These baked doughnuts use a yeast dough for a light, airy texture, then get dipped in a maple glaze that sets to a thin shell. The doughnuts bake in the oven rather than being fried, and the glaze is finished with vanilla and a little salt to keep the sweetness in check.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 300 g all-purpose flour sifted
• 7 g instant yeast none
• 35 g granulated sugar none
• 4 g fine salt none
• 120 ml whole milk warmed to 38°C
• 1 count large egg lightly beaten
• 30 g unsalted butter melted and cooled slightly, then melted for brushing
• 5 ml vanilla extract none
• 5 ml neutral oil for greasing the bowl
• 10 g unsalted butter melted and cooled slightly, then melted for brushing
• 90 ml pure maple syrup none
• 180 g powdered sugar sifted
• 30 ml water hot
• 2 ml vanilla extract none
• 30 g toasted pecans finely chopped

Instructions

1. In a large bowl, combine the flour, yeast, sugar, and salt. Add the warmed milk, beaten egg, 30 g of the melted butter, and 5 ml of the vanilla. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic. If the dough feels dry, add a few drops of extra water only as needed; do not count any extra water unless used. The dough is smooth, elastic, and slightly tacky but not sticky.
2. Lightly coat the bowl with 5 ml of the neutral oil, place in the dough, cover, and let rise until doubled in size, about 60 to 75 minutes depending on room temperature. The dough has visibly doubled and holds a soft indentation when pressed.
3. Line 2 baking sheets with parchment. Punch down the dough, roll it to about 1 cm thickness, and cut out doughnuts and holes. Arrange them on the sheets with space between each piece. Cover lightly and let rise again for 20 to 30 minutes. The cut doughnuts look puffy and slightly expanded before baking.
4. Heat the oven to 190°C. Bake the doughnuts for 8 to 10 minutes, until pale golden and set through. Brush the hot tops with the remaining 10 g melted butter while they are still warm. The doughnuts are lightly golden and spring back when touched.
5. For the glaze, whisk the maple syrup, powdered sugar, hot water, and the remaining 2 ml vanilla in a bowl until smooth and thick but pourable. Dip the warm doughnuts into the glaze, let excess drip off, and set them on a wire rack. Sprinkle with the chopped pecans now if using. The glaze forms a shiny coating that sets within a few minutes.
6. Let the glaze set for 5 to 10 minutes before serving. The glaze is tacky-set and the doughnuts can be handled without sliding.