One-Bowl Maple Glazed Buttermilk Doughnuts ~ the best invention since sliced bread! These super easy baked doughnuts are so much healthier than traditional deep fried, too, so go ahead, indulge!
A maple glazed buttermilk doughnut on an early fall morning is a wonderful thing. And once again, my trusty little doughnut pan makes it possible for me to satisfy a craving without running out to a doughnut shop. Anyway, I don’t think they even have maple doughnuts out here in California. I arranged the recipe so that it can be made in one bowl, so if you get that hankering for maple like I did, this is a quick and easy fix.
I’m not gonna lie, the glaze is the star here. It’s thick and maple-y. The ingredients are confectioner’s sugar stirred together with a good maple syrup, along with a small shot of natural maple extract. Don’t go overboard with the flavoring, a little is all you need, but it adds that extra maple note that you can’t get any other way.
Tips for successful baked doughnuts:
1. Treat your nonstick doughnut pan carefully. Skip the dishwasher and don’t use anything abrasive on it, you will damage the nonstick surface. Use warm soapy water and a sponge.
2. If you are using one pan for multiple batches of doughnuts, be sure to wipe it clean between batches…leftover crumbs or baked on crust will prevent the next batch from releasing easily.
3. Don’t over bake your doughnuts, make sure your oven is at the correct temperature and check a little on the early side. They are small and the hole in the middle means that they bake quickly. You can use a toothpick to check them.
4. If you want to coat your doughnuts in sugar, do it while the doughnuts are warm. If the sugar doesn’t stick, brush them with a little melted butter before dusting with the sugar. Raw or natural sugar has a larger crystal and will sparkle more than regular sugar.
5. If you are glazing your doughnuts, let them cool a little bit more, and then dunk them head first into the glaze, give them a little twist, and turn them right side up and let them sit on a rack to dry. You want a nice thick coating.
6.. Baked doughnuts are meant to be eaten asap. They aren’t great the day after, so enjoy them while they are fresh out of the oven, you have my permission 🙂
One-Bowl Maple Glazed Buttermilk Doughnuts
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground nutmeg, to taste (I used freshly grated)
- 1/2 tsp salt
- 2 2/3 cups all-purpose flour
- 2 cups confectioner's sugar
- maple syrup for thinning
- 1/4 tsp maple extract, or natural flavoring
- Set oven to 350F
- Melt the butter in a large microwave safe mixing bowl. Beat in the oil, sugar, eggs, buttermilk, and vanilla until everything is well mixed.
- SIFT in the dry ingredients and mix until just blended. Don't skip the sifting, it disperses the dry ingredients so they will mix in evenly. Don't over mix.
- Spray your doughnut pan with cooking spray.
- Spoon batter into a large ziplock baggie, and cut off a 1/2 inch tip from one corner. Pipe the batter into the pan, filling the holes about 3/4 full. If you only have one pan, do this in batches, but be sure to clean out the pan thoroughly before reusing.
- Bake for about 15 minutes until risen and cooked through, you can use a toothpick to check. They will still be pale, so don't judge by the color.
- Let the doughnuts cool for a couple of minutes before removing them to a cooling rack.
- Make the glaze by slowly adding maple syrup to the sugar to achieve a thick glaze texture. You can always adjust the glaze by adding more sugar or more syrup. Add the extract and stir well.
- While the doughnuts are still slightly warm, dip them into the glace, headfirst, and give them a little twist as you raise them up out of the bowl. Set them, glaze side up, on the rack to dry.
- Eat the doughnuts asap, they are best when freshly made.
Don’t forget to pin these Maple Glazed Buttermilk Doughnuts!
Questions and Reviews
Yes, we have maple donuts in California! My parents owned a doughnut shop at Tahoe for 25 years and made them for all the casinos, motels, restaurants and schools. Their maple doughnuts were raised and had to be proofed, which is way too much work for me. These look wonderful, so I will give them a try. I love all your recipes and am always inspired!
I bet they would be even better with some fresh crumbled bacon sprinkled on the glaze. Just a culinary suggestion.
I may just have to try that Ernie, in the interest of the blog, of course… 😉
Fresh from my oven and fabulous. No one can eat just one!!!
Maple is my gateway flavor to fall, love these doughnuts!
Always looking for ways to use buttermilk. Love this maple glaze too. I get weary of chocolate.