Maple Cake Donuts
These Old Fashioned Maple Donuts are soft and tender with crisp, craggy edges and plenty of cozy maple flavor. These are maple flavored sour cream cake donuts with a hint of cinnamon and nutmeg to enhance all of that cozy flavor. They're finished with a rich brown butter maple glaze that makes these absolutely incredible!
Equipment
- Heavy Bottom Pot (like a Dutch oven)
Ingredients
- 4 tbsp (56 g) Salted Butter, (melted)
- 1/2 cup (110 g) Brown Sugar
- 1/2 cup (100 g) Sugar
- 1 large (50 g) Egg
- 1 (18 g) Egg Yolk
- 1 tbsp Maple Extract, (sometimes called "maple flavoring")
- 2 tsp Vanilla Extract
- 1 1/4 cups (300 g) Sour Cream
- 3 1/2 cups (467 g) All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 4-5 cups Vegetable Oil, (for frying)
Brown Butter Maple Glaze
- 6 tbsp (84 g) Salted Butter, (browned)
- 6 tbsp (120 g) Maple Syrup
- 2 cups (250 g) Powdered Sugar
- 4-5 tbsp (75 g) Heavy Cream
Instructions
- In a large bowl, combine melted butter, brown sugar, and sugar. Whisk together for about 1 minute, until the sugars begin to dissolve, then add an egg, egg yolk, maple extract, vanilla extract, and sour cream. Continue to mix until everything is smooth, about 1 minute. 4 tbsp Salted Butter 1/2 cup Brown Sugar 1/2 cup Sugar 1 large Egg 1 Egg Yolk 1 tbsp Maple Extract 2 tsp Vanilla Extract 1 1/4 cups Sour Cream
- Add the dry ingredients - all purpose flour, baking powder, kosher salt, cinnamon, and nutmeg. Use a flat spatula to fold the dry ingredients into the wet ingredients until a dough begins to form. Mix until there are no patches of flour, then stop mixing - this prevents the donuts from becoming tough. 3 1/2 cups All Purpose Flour 4 tsp Baking Powder 1 tsp Kosher Salt 1/2 tsp Cinnamon 1/2 tsp Nutmeg
- Cover the bowl with plastic wrap and place into the refrigerator for 2 hours, ideally overnight, but until the dough is completely cold and firm enough to handle without falling apart.
- Once chilled, add about 3 inches of oil to a heavy bottom pot over medium heat. Warm until the oil reaches about 350-365 degrees F. It's helpful to use a candy thermometer to prevent the oil from becoming too hot and burning the donuts or too cool and the donuts becoming greasy. 4-5 cups Vegetable Oil
- While the oil is warming, make the brown butter maple glaze. Add butter to a skillet over medium heat. Once melted, reduce heat to medium low. Cook until the butter turns foamy and golden brown and has a nutty aroma, about 5-7 minutes, stirring often. Continue to heat until the milk solids/brown bits form on the bottom of the pan and are a deep brown color. 6 tbsp Salted Butter
- Pour the browned butter into a large mixing bowl (no need to let it cool) and add maple syrup and powdered sugar. Whisk together until smooth - it should thicken quite a bit. Then add 4-5 tablespoons of heavy cream and whisk until desired consistency - I added all 5 tablespoons of heavy cream for a thinner glaze. 6 tbsp Maple Syrup 2 cups Powdered Sugar 4-5 tbsp Heavy Cream
- Add the donut dough to a lightly floured work surface. The dough may be a little sticky so it's helpful to dust your hands with flour. Press the dough out until it's about a 1/2 inch thick, then use a 3-inch donut or biscuit cutter to cut donuts out of the dough. Place onto a piece of parchment paper, then use a 1-inch ring cutter (you can also use the bottom opening of a piping tip) to press into the center of the donut to create the donut hole.
- Using a sharp knife, make a shallow cut around the top of each donut, being careful not to slice all the way through. This gives the donut a natural place to split and crack as it fries.
- Fry 2 donuts at a time for 2 minutes per side, until golden brown cooked all the way through. Place donuts onto a wire rack to cool for about 2-3 minutes, then dip into the glaze (if the glaze has stiffened, microwave for about 15 seconds until it's become loose in texture).
- For a thinner more Krispy Kreme style finish/glaze, glaze the donuts while they're still warm. For a thicker glaze, wait for the donuts to cool completely - then add the glaze on top.
Nutrition
Calories: 560kcal, Carbohydrates: 88g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 92mg, Sodium: 516mg, Potassium: 145mg, Fiber: 1g, Sugar: 53g, Vitamin A: 671IU, Vitamin C: 0.3mg, Calcium: 166mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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