Maple donuts from a Canadian? Groundbreaking. Don’t worry, these maple coffee cake donuts are worth writing home about.
I say this all the time but there’s something about baked donuts that make me feel so healthy. Or maybe I should say ‘healthier’ than if I had made fried donuts. Everything is relative after all.
My cold followed me into the weekend so I spent a lot of time indoors over the past two days. The upside of my self-imposed quarantine is that I picked up an old needlepoint project I hadn’t touched in nearly a year. That’s not a typo, I hadn’t touched this project in 14 months. My new goal is to finish the Mrs. Claus canvas by September so I can have it finished in time for the holidays. This feels like a lofty goal but since I’m out of thread for all my other projects, it just might happen.
I’m on a maple kick this week so I apologize in advance for baking on trend over the next few days. There’s something about the hockey playoffs that make me return to my Canadian roots and crave maple EVERYTHING.
Coffee cake is hard not to love but add in maple and it’s unbeatable. These donuts have a crunchy toppings, a moist middle and a super sweet glaze that will have you licking the plate. I’m not saying I did that but I’m also not ready to say I didn’t. The cinnamon flavors that coffee cake is known for help balance the sweet maple and the textural variance between the top and bottom of the donut make eating it an experience from start to finish. Can you tell I also watched a lot of Iron Chef re-runs this weekend? The judges inspired me to be extra descriptive.
If, like me, you can't get enough of maple, you'll love these maple coffee cake donuts. Perfect at any time of day, much like coffee.
- 4 1/2 tablespoons unsalted butter, divided
- 1/4 cup granulated sugar
- 1 cup and 3 tablespoons all - purpose flour, divided
- 1 teaspoon cinnamon
- 1/2 cup dark brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup maple yogurt
- 1 Large egg, at room temperature
- 1/2 cup confectioners' sugar
- 2 tablespoons maple syrup
- 1 - 2 tablespoon whole milk
- Preheat the oven to 350 degrees and prepare a donut pan by spraying with non-stick spray. Set aside for now.
- Begin with the crumb topping. Take two tablespoons of the cold butter and dice it into small cubes before placing it in a small bowl. Add granulated sugar, 3 tablespoons of flour and the cinnamon. Use your hands to work the butter into the dry ingredients until it becomes crumbly. Place in freezer.
- Whisk together the remaining flour, the brown sugar, baking powder and salt in a large bowl. Melt the remaining butter. In a medium bowl, mix together butter, yogurt and egg. Add wet ingredients to dry ingredients and gently mix until combined.
- Transfer donut dough to a ziplock bag and cut one of the corners to facilitate piping into the donut pan. Divide dough equally among all 6 spots. Remove crumb topping from the freezer and divide among donuts. Bake for 10 minutes. Remove from oven and let cool in the pan for at least 10 minutes. While the donuts cool, use a spoon to gently push back any of the topping that might have melted into the donut hole.
- Meanwhile, prepare the glaze. In a small bowl, combine the confectioners' sugar and maple syrup. Add the milk in small increments to obtain desired consistency. When the donuts are completely cool, drizzle glaze on top.