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Smooth Maple Glaze That Instantly Upgrades Any Donut - Easy, Silky, and Ready in Minutes

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings

Ingredients
  

  • 2 cups powdered sugar (also called confectioners’ sugar), sifted
  • 1/3 cup pure maple syrup (Grade A, amber preferred for balanced flavor)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 2–4 tablespoons milk (whole milk or half-and-half for a richer glaze)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt (or a small pinch, to taste)
  • Optional: 1/4 teaspoon maple extract for a stronger maple punch

Instructions
 

  • Sift the sugar. Add the powdered sugar to a mixing bowl and sift to remove lumps. This ensures a smooth, glossy finish.
  • Stir in maple syrup. Pour the maple syrup over the sugar and whisk until thick and paste-like. It will look too thick at first—this is right.
  • Add butter and flavorings. Whisk in the melted butter, vanilla, and salt. If you love bold maple flavor, add the maple extract now.
  • Thin to the right consistency. Add milk 1 tablespoon at a time, whisking until the glaze is silky and flows in a ribbon. Target consistency: It should coat the back of a spoon and slowly drip off. For dipping, aim slightly thicker; for drizzling, a touch thinner.
  • Adjust sweetness and balance. Taste and add a pinch more salt if it’s too sweet, or a teaspoon more maple syrup if you want deeper flavor. If it gets too thin, whisk in a tablespoon of powdered sugar.
  • Glaze warm donuts. Dip freshly fried or baked donuts that have cooled for 5–10 minutes. Dip the top side, let excess drip back into the bowl, then flip right-side-up on a wire rack set over a tray.
  • Let it set. Leave the donuts on the rack for 15–20 minutes. The glaze will firm up to a smooth, shiny finish you can touch without smearing.
  • Serve or store. Enjoy right away, or store as noted below. If the glaze thickens while you work, whisk in 1 teaspoon of milk to loosen it.