Maple Syrup – UK gold dust

A Saturday morning, without any running around to do, calls for coffee and baking. I’ve been wanting to make some donuts and had my eye on a recipe from one of my favourite baking bloggers*. Maple Glazed Donuts sounded like just the perfect addition to my lovely cappuccino.

As the name suggests the donut glaze uses maple syrup. As an ex-pat in the UK, finding ingredients that are common in the US can sometimes be challenging here. Maple syrup is one of them. People really don’t know what to do with it, and pancakes – as I know them – aren’t on any breakfast menus. And when you can find maple syrup, it’s jaw-droppingly expensive. I’m trying to contain my excitement now that Costco has arrived here. I bet I was one of the first people to take out a membership at our local store! But I haven’t bought any syrup from there yet because whenever I go to the States to visit my family, I come back home with some that has been locally tapped. It’s a bit of a risk to pack the glass bottles (yup, that’s what the locals use) in my luggage and then let the baggage handlers have at it. When I get home, I always breathe a sigh of relief that no leakage has occurred.

My main decision this morning was whether I really wanted to part with a half cup of home tapped syrup from my very last bottle. But it was a Saturday morning, without anything that absolutely had to be done. There isn’t much more indulgent than that when you have two boys with loads of activities. So maple glazed donuts, here we come.

These baked donuts use a spiced cake base which was really easy to put together. I followed the recipe exactly, including the tip about filling the donut pan (put the dough in a plastic bag and cut off the tip to squeeze out).

Maple Glazed Donuts

After just 10 minutes, these beauties came out.


And when they were cooled, I just dunked them in the maple syrup glaze.


At exactly this moment, Boy 2 twigged what I was doing in the kitchen. What happened next is pretty predictable.


Boy 1 then got in on the act. The key, I think, to this recipe is the spices.


If you like strongly cinnamon-y flavours, then you’ll like this. Boy 2 likes strong flavours and devoured his donut. If you don’t like strong flavours, then this recipe probably isn’t for you. That’s my Boy 1, who promptly gave his donut to his now sugared up brother. Me? I’m somewhere in between. If I make these again (taking into account that maple syrup here is like gold dust), I think I’ll dial back on the spices or use a vanilla cake base.

Oh, and Mom and Dad – I think I now qualify for a maple syrup emergency! Send some soon.



3 thoughts on “Maple Syrup – UK gold dust

  1. Oh my… These sound DIVINE! I’m going to have to make a gluten- and dairy-free version of these (probably as muffins). Maple syrup is pretty much my favourite sweetener. I’m in Aus so it’s pretty darn expensive here too – although thankfully in plentiful supply. 🙂


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