French Toast Donuts with a Maple Glaze

Today’s post brought to you by me craving not-Eggo-waffles for breakfast. On most days when I’m at home alone, I eat two Eggo waffles with peanut butter for breakfast alongside my couple cups of coffee. I usually don’t mind. It’s got enough protein and carbs to give me that early morning boost I need. But I was just craving something different and decided that I wanted to make donuts.

French toast donuts topped with a sweet maple glaze and totally tastes like french toast and donut combined. Imagine that! But in all honesty I didn’t share a single bite with anyone. I ate them all myself. Of course it was over the span of a week of breakfast and sometimes an evening snack. I’m not even mad.

I only have one donut pan (which I love) but I went ahead and made donut holes so I wouldn’t have to sit and wait to bake more. I just baked them all at once! That’s how impatient I can be sometimes, but I do love donut holes! When I was kid, I always ordered a bag of them just for me. Yum!

A couple of tips on making baked donuts:

1) Grease your donut/donut hole pan well. You don’t want to be pulling out crumbs of donut. I use Pam’s baking spray that has flour in it and smells amazing! If I use it, nothing ever sticks. Ever!

2) Do not overmix your batter. The more you stir, the more dense and chewy your donuts will be. You want them to be thick, yes, because they are baked, but you don’t want a chewy donut. Weird.

3) Sift your powdered sugar. When making the glaze, sift that powdered sugar. Otherwise you’re going to spend 20 minutes using a fork to mash out all the lumps in your glaze and you’ll never want to make glaze again. Just do it.

So with those tips for you, have fun making these very tasty donuts!


  • Streusel –
  • 1/2 C light brown sugar, packed
  • 1 + 1/2 tsp granulated sugar
  • 1/4 C all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 3 tbsp unsalted butter, cold
  • Donuts –
  • 2 C all-purpose flour
  • 3/4 C granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 + 1/2 tsp ground cinnamon
  • 3/4 C buttermilk
  • 2 large eggs
  • 2 tbsp butter, melted
  • Glaze –
  • 1 C powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk
  • 1/2 tsp vanilla extract


1. To make the streusel – In a small bowl, add dry ingredients and mix together. Cut in cold butter until a crumble is produce. Place in the fridge to chill.

2. Preheat oven to 425 degrees F. Grease a donut pan and a mini cupcake pan. Set aside.

3. In a medium bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Add the buttermilk, eggs, and butter. Stir until just combined. The batter will be thick and slightly lumpy.

4. Fill donut pan and mini cupcake pan with batter about 2/3 – 3/4 of the way full. Top with the chilled streusel. For donut holes bake for 5-6 minutes. For regular donuts bake 6-7 minutes.

5. Turn out donuts and donut holes on a wire rack and let cool.

6. To make the glaze – Sift powdered sugar into a small bowl. Using a fork or small whisk, mix in the syrup, milk, and vanilla extract until it forms desired consistency. Dip or drizzle glaze. Best served same day.

You may also like...

Leave a Reply