These classic baked donuts are topped with a rich maple glaze and a sprinkle of sea salt!
Course Dessert, Snack
Keyword donuts, eggless, fall, gluten free, maple
Prep Time 30mins
Cook Time 15mins
Total Time 45mins
Author Taleen Benson
1 ½cups (222g)gluten free flour (I use Bob's Red Mill 1 to 1)
⅓cup (67g)brown sugarpacked
¼cup (50g)granulated sugar
3tablespoons (42g)unsalted buttermelted
¼cup (60ml)whole milkroom temperature
1cup (225g)Greek yogurtroom temperature
For the glaze:
1tablespoon (14g)unsalted butter
⅓cup (80ml)pure maple syrup
¾cup (90g)powdered sugarsifted
Preheat oven to 350°F. Grease donut pan and set aside.
In a small bowl, whisk the flour, both sugars, baking powder, baking soda, ground nutmeg, and salt together. Set aside.
In a separate bowl, mix both sugars with the melted butter, then add the milk and Greek yogurt. Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon or pipe the batter into prepared donut pan. Bake for 14-16 minutes. Allow donuts to cool in the pan for 5 minutes before transferring to a wire cooling rack.
To make the glaze, melt the butter with the maple syrup in a small saucepan over medium heat, stirring occasionally. Once butter has melted, remove from heat and stir in powdered sugar, milk, and a pinch of salt. Allow the glaze to sit for 5 minutes to thicken slightly before dipping cooled donuts in.
Return glazed donuts to the cooling rack and finish with an optional sprinkle of sea salt. Allow donuts to set for about 30 minutes before serving.
The glaze will drip off of the donuts while setting on the wire rack, so you may want to place a sheet of parchment paper or paper towels underneath for easy clean-up.
Make sure the donuts have cooled completely before attempting to glaze.