Bake maple donuts are smothered in an easy-to-make maple glaze, then topped with toasted pecans.
Course Breakfast + Brunch, Dessert
Keyword Baked, Dessert, Donuts, maple
Maple Baked Donuts.
1cupAll Purpose Flour
1/2tspfine sea salt
1/4cupcoconut palm sugar (or any other unrefined sugar)
2TBSPpure maple syrup
1/4cupplain Greek yogurt
1/2cuppure maple syrup
1/2cuptoasted chopped pecans (you could also use walnuts)
Maple Baked Donuts.
Preheat the oven to 350° F. Grease your donut pan with a bit of butter and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium bowl; set aside.
Whisk the egg, brown sugar, maple syrup, milk, Greek yogurt, melted butter, and maple extract together until cohesive and smooth.
Pour the wet ingredients into the flour mixture and gently stir the ingredients until just combined. You don't want to overmix the batter. A few visible streaks of flour is fine.
Carefully spoon the donut batter into a large plastic freezer bag. Snip one corner of the bag about 1-inch and slowly pipe the batter into your donut pan. Fill each donut mold about 3/4 of the way. The batter may seem sticky, but it's ok. If any of the donuts look uneven, use your finger to gently move the batter around to even things out.
Place the donut pans in the oven for 7-9 minutes, or until the batter is set and the edges are lightly browned. (Mine were ready at 7 minutes, but it depends on your oven.) Let the donuts cool in the pan for a few minutes before transferring them to a cooling rack to fully cool. Then move onto the glaze.
Pour 1/2 cup of maple syrup into a small saucepan. Bring to a low boil over medium-high heat and let it bubble, whisking often, until the syrup has reduced to half. Once reduced, bring the heat to low and drop the butter into the saucepan. Whisk until the butter has completely melted.
Remove the saucepan from the heat and very slowly and gradually shake the powdered sugar into the saucepan, whisking constantly. A thick glaze will form. Set aside to cool.
Once the glaze has cooled, check on the thickness of it. You want a consistency that will drizzle. If it's too thick, whisk in a TBSP of water at a time until you get the consistency you want.
Once the donuts are cooled, one by one, dip them into the glaze to cover the top halves with a nice coating. Sprinkle the toasted pecans over top.
Store the donuts in an airtight container at room temperature for two days. If you plan on having them last longer, store them in the refrigerator and give them a quick zap in the microwave (5-10 second increments so you don't end up with a maple-glazed mess) to freshen them up.
To toast the pecans, simple place the chopped pecans in a dry pan and toast them on the stove over medium-high heat. Once the pecans are aromatic and browning, they're done. Keep a close eye on them and shake the pan often to avoid burning them.