The Maple Glaze Game-Changer

Now, let's talk about this maple glaze situation because WOW. I swapped out the vanilla glaze from my original recipe and went full autumn vibes with pure maple syrup. Here's what I used:

• 2 cups powdered sugar
• ¼ cup pure maple syrup (don't even think about using the fake stuff)
• 2 tablespoons milk
• 1 tablespoon melted butter
• Tiny pinch of salt

The result? A glaze that's rich, complex, and has that perfect maple sweetness that makes you want to lick the bowl (which I absolutely did, no shame).

The Frying Adventure

Here's where things got interesting. Those flower petals? They fry up into the most beautiful golden scallops, each one getting perfectly crispy while the center stays pillowy soft. I was worried they might cook unevenly, but at 365°F, they were absolutely perfect - about 90 seconds per side.

The hollow center worked exactly like a traditional donut hole, which was such a relief. Sometimes kitchen experiments go sideways, but this one was pure magic from start to finish.

Why This Shape Actually Works Better

I'm not even kidding when I say these might be superior to regular

donuts:

• Glaze distribution - those flower petals catch and hold glaze like little edible spoons
• Texture variety - crispy edges, soft center, it's like getting two donuts in one
• Portion perfect - they feel substantial but not overwhelming
• Pure charm factor - they make everyone smile before they even taste them

These maple flower donuts are definitely going into my regular rotation. They're proof that sometimes the best recipes come from just playing around and seeing what happens. Plus, there's something so satisfying about creating something that looks bakery-fancy but is totally doable at home.

If you've got any shaped cookie cutters sitting in your drawer feeling neglected, this is their moment to shine. Stars, hearts, leaves - I'm already planning my next batch!

What's the most creative shape you've ever used for donuts? Drop a comment below - I'd love to hear about your kitchen experiments!

The Full Recipe

Since so many of you have been asking for my eggless donut recipe, here it is! This makes the most incredible light and fluffy donuts, and the flower shape just makes them extra special.

Ingredients

For the Donuts:

• 3 cups bread flour
• ¾ cup granulated sugar
• 2¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• ¾ cup whole milk, warmed to 110°F
• ¼ cup unsalted butter, melted
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon honey (for yeast activation)
• Vegetable oil for frying

For the Maple Glaze:

• 2 cups powdered sugar
• ¼ cup pure maple syrup
• 2 tablespoons milk
• 1 tablespoon melted butter
• Pinch of salt

Instructions

Activate the yeast: Mix warm milk with honey, sprinkle yeast on top, let sit 5-10 minutes until foamy.
Make the dough: Combine flour, sugar, salt, and nutmeg. Add yeast mixture, melted butter, sour cream, and vanilla. Mix until smooth.
First rise: Place in greased bowl, cover, rise 1-1.5 hours until doubled.
Shape: Roll to ½-inch thickness. Cut with flower cookie cutter (or donut cutter for traditional shape).
Second rise: Place on parchment-lined sheets, cover, rise 30-45 minutes until puffy.
Fry: Heat oil to 365°F. Fry 90 seconds per side until golden brown.
Glaze: Whisk all glaze ingredients until smooth. Dip warm donuts face-down, let excess drip off.

Baker's tip: The sour cream is the secret to eggless success - it adds the tenderness and moisture that eggs usually provide!