Ingredients:

  • 1 ½ cups (192g) all-purpose flour, unbleached
  • ¾ teaspoon baking powder (3.5g)
  • ½ teaspoon baking soda (2.5g)
  • ½ teaspoon ground cinnamon (1.25g)
  • ¼ teaspoon ground nutmeg (0.6g)
  • ¼ teaspoon salt (1.5g)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg (approx. 50g without shell)
  • 1 teaspoon vanilla extract (5 ml)
  • ⅓ cup (80 ml) vegetable oil
  • ¾ cup (180 ml) buttermilk
  • 2 cups (240g) powdered sugar
  • ¼ cup (60 ml) maple syrup
  • 2-3 tablespoons (30-45 ml) milk
  • ¼ teaspoon vanilla extract (1 ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a donut pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk together granulated sugar, brown sugar, egg, vanilla extract, and oil.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  5. Transfer batter to a piping bag (or use a spoon) and fill each donut cavity about two-thirds full.
  6. Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean.
  7. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  8. In a medium bowl, whisk together powdered sugar, maple syrup, vanilla, and milk until smooth. Add more milk, 1 tablespoon at a time, until desired consistency is reached.
  9. Dip the cooled donuts into the maple glaze, letting the excess drip off.
  10. Place the glazed donuts back on the wire rack and let the glaze set for about 15-20 minutes.