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–+ servings
baked maple donuts with crunchies

Baked Maple Donuts (Doughnuts) With Maple Glaze & Crunch

Amber Bondar
These soft and buttery baked maple cake donuts are topped with a thick maple glaze and finished with Rogers Lantic Maple Crunch for a cozy, donut-shop-worthy fall treat. No frying, no yeast — just real maple flavor in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American, Canadian
Servings 12
Calories 293 kcal

Equipment

  • Donut Pan 6-Large 12 Mini-
  • mixing bowl
  • Mixing Tool
  • Stand Mixer Or Electric Mixer
  • measuring cup
  • Tablespoon
  • Teaspoon
  • Baker Rack
  • Small Bowl
  • Piping Bag

Ingredients
  

The Maple Donut

  • ½ Cup Brown Sugar
  • 4 Tbsp Maple Syrup Table Syrup With Maple
  • ⅓ Cup Butter Softened
  • 2 Lrg Eggs Separated
  • ½ Cup Milk
  • 1½+ Cups All-Purpose Flour +4 Tbsps
  • 2 Tsp Baking Powder

The Maple Glaze

  • 1 Cup Confectioners Sugar AKA Icing Sugar
  • 4 Tbsp Maple Syrup Table Syrup With Maple
  • 1 Tbsp Table Cream 18% Or Higher

Crunchie Topping

  • 1 Cup Crunchie Maple Topping Or other topping like crushed walnut pieces

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, cream the softened butter and brown sugar until fluffy.
    ½ Cup Brown Sugar, ⅓ Cup Butter
  • Add in the maple syrup and egg yolks.
    4 Tbsp Maple Syrup , 2 Lrg Eggs
  • Stir in the flour, baking powder, and start mixing. It will be very dry.
    1½+ Cups All-Purpose Flour, 2 Tsp Baking Powder
  • Add the milk and mix until smooth.
    ½ Cup Milk
  • In a separate bowl (or stand mixer), beat the egg whites until stiff peaks form.
    2 Lrg Eggs
  • Gently fold into the batter to keep it light and airy.
  • Spoon the donut batter into a piping bag or zip-top bag.
  • Snip the tip and pipe into the donut pan cavities, filling each full.
  • Bake for 15–20 minutes or until golden brown and a cake tester comes out clean.
  • Cool donuts in the pan on a wire rack.
  • Once slightly cooled, gently lift donuts out using a butter knife if needed.
  • Let them cool completely before glazing.
  • In a small bowl, stir together the powdered sugar, maple syrup, and table cream until smooth.
    1 Cup Confectioners Sugar, 4 Tbsp Maple Syrup, 1 Tbsp Table Cream
  • Pour the Rogers Lantic Maple Crunch onto a plate.
    1 Cup Crunchie Maple Topping
  • Once donuts are completely cool, flip them so the bottom becomes the top (it's the smoothest surface). Dip that flat side into the bowl of glaze, pressing down gently to coat in a thick layer.
  • Then immediately press into the crunch topping. Flip over and let set on a wire rack.

Notes

Amber’s Tips for the Best Maple Donut Experience
🍁Cool completely before glazing — otherwise the glaze will melt off.
🍁Whipping and folding in egg whites gives the donuts lift and bounce.
🍁Use a piping bag for tidy, even donuts with bakery-worthy shape.
🍁Glaze one donut at a time, then press into the crunch while still wet.
🍁Rogers Lantic Maple Crunch has that sponge-toffee texture — don't skip it if you want full fall flavor.

Nutrition

Calories: 293kcalCarbohydrates: 59gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 122mgPotassium: 131mgFiber: 0.4gSugar: 44gVitamin A: 193IUVitamin C: 0.01mgCalcium: 97mgIron: 1mg
Keyword baked donuts, dessert, maple, maple sugar, sweet breakfast
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