Maple Glazed Delicious Donuts (Print Version)

# Ingredients:

→ Spice Donuts

01 - 125g all-purpose flour, spooned and leveled
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/8 teaspoon ground cloves
07 - 1/4 teaspoon salt
08 - 28g unsalted butter, melted and slightly cooled
09 - 1 large egg, at room temperature
10 - 65g packed light brown sugar
11 - 60ml milk, at room temperature
12 - 60g yogurt or sour cream, at room temperature
13 - 1 teaspoon pure vanilla extract

→ Maple Icing

14 - 28g unsalted butter
15 - 80ml pure maple syrup
16 - 112g sifted confectioners’ sugar
17 - 1/4 teaspoon maple extract (optional)
18 - Pinch of salt, to taste

# Instructions:

01 - Preheat oven to 177°C. Spray donut pan with non-stick spray and set aside.
02 - In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, whisk together melted butter, egg, brown sugar, milk, yogurt, and vanilla until combined. Gradually add the wet mixture to the dry ingredients, whisking until just combined. Do not overmix. The batter will be thick.
03 - Spoon the batter into the prepared donut pan cavities, filling each halfway. Using a large zip-top bag for piping can help with ease. Leave the remaining batter at room temperature if baking in batches.
04 - Bake for 10-11 minutes or until the edges and tops are lightly browned. Test by gently poking a donut; if it bounces back, it is done. Let cool in the pan for a few minutes before transferring to a wire rack set over parchment paper.
05 - In a small saucepan over low heat, melt the butter and maple syrup, whisking occasionally. Remove from heat and whisk in sifted confectioners’ sugar and optional maple extract. Adjust salt to taste. Allow to cool for 2-3 minutes.
06 - Dip each donut into the icing and return to the wire rack to drip excess. The icing will thicken as it cools, but you can reheat if needed. Double-dip if desired.
07 - Serve donuts immediately or store tightly covered at room temperature or in the refrigerator for up to 2 days.

# Notes:

01 - Refrigerate leftover donuts or freeze for up to 3 months, with or without icing. Thaw overnight and warm before serving.
02 - Room-temperature ingredients are essential to prevent butter solidification.
03 - For richer flavor, use pure maple syrup.

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