Yeast Doughnuts with Maple Icing

This image courtesy of Joseph DeLeo

Gina: Light, delicate, and full of flavor, homemade doughnuts are a true indulgence, one that’s worthy of a holiday, a birthday breakfast, or any other special occasion (“Look mom, all A’s!”). This recipe takes a bit of advance work, to prepare the dough and allow it to rise, but it’s a fun project to do with your kids. And the maple icing makes it difficult to eat just one.

NotesNever fry more than four doughnuts at a time, and keep the fat as near to 360°F as possible, without letting it creep too high or fall too low. If the oil is too cool, the doughnuts will absorb too much fat; if it’s too hot, the doughnuts will brown before they cook inside.

Cooking Methodfrying


Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursesnack

Dietary Considerationpeanut free, soy free, tree nut free

Equipmentdeep fryer

Mealbreakfast, brunch, kid snack

Taste and Texturelight, sweet


  • 1 tablespoon active dry yeast
  • ½ cup warm water (approximately 115°F)
  • 1/3 cup plus ½ teaspoon sugar
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ cup scalded milk
  • 6 tablespoons butter, melted and cooled
  • About 3½ cups all-purpose flour, plus more for work surface
  • Vegetable shortening or vegetable oil, for deep-frying
  • 1 recipe Maple Icing (recipe follows)
  • 3 cups confectioners’ sugar
  • 4 to 5 tablespoons milk
  • ¼ teaspoon maple extract (available in most grocery stores and specialty baking shops)


  1. Combine the yeast, warm water, and ½ teaspoon of the sugar in a small bowl. Set aside until the mixture becomes foamy, about 20 minutes. In the bowl of a standing electric mixer, beat the egg with the remaining 1/3 cup sugar and the salt until the mixture is thick and light.

  2. Beat in the yeast mixture, the scalded milk, and the butter, and gradually add enough flour to form a soft dough. Knead the dough on a floured surface for 1 minute, just until it is smooth and elastic, and form it into a ball. Put the dough in a buttered bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour and 30 minutes, or until it has doubled in bulk.

  3. When the dough has risen, punch it down, and on a floured surface roll it out 1/3 inch thick. With a 2½-inch cutter dipped in flour, cut out rounds. With a 1-inch round cutter dipped in flour, cut out and reserve the centers from the rounds. Gather the scraps gently into a ball, reroll the dough, and cut out doughnuts and holes in the same manner. With a spatula, transfer the doughnuts and holes to a baking sheet sprinkled lightly with flour, and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they have doubled in height.

  4. In a large deep fryer, heat 3 inches vegetable shortening or vegetable oil to 360°F. Fry the doughnuts, four at a time, for 1 minute on each side, or until they are golden brown and puffed, then transfer them with a skimmer to paper towels to drain. Fry the doughnut holes separately, turning them to brown evenly.

  5. Dip the doughnuts and holes, one at a time, in the icing, turning them to coat them, and transfer them with tongs to a rack set over waxed paper to dry.

  6. For the icing: In a small bowl, combine the confectioners’ sugar and 4 tablespoons of the milk; stir well. Add additional milk to reach the desired consistency. Stir in the maple extract. Makes 1 1/2 cups icing.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password