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Maple Pecan Doughnuts
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5 from 2 votes

Maple Pecan Doughnuts

Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple Pie Doughnuts, Breads & Donuts, Doughnuts
Servings: 8 doughnuts + doughnut holes
Calories: 553kcal
Author: Mike Johnson


For the Brioche Dough:

  • 250 g milk lukewarm
  • 50 g granulated sugar
  • teaspoon active dry yeast
  • 2 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon fine sea salt
  • 565 g all-purpose flour
  • 100 g unsalted butter diced and softened

For the Candied Pecans:

  • 125 g pecan halves
  • 50 g granulated sugar
  • 15 g unsalted butter
  • ½ teaspoon fine sea salt

For the Maple Glaze:

  • 180 g powdered sugar
  • 60 g pure maple syrup
  • 45 g heavy cream

For the Maple Pecan Doughnuts:

  • canola oil for frying


To Make the Brioche Doughnuts:

  • In the bowl of a stand mixer or in a large mixing bowl, mix together the milk, yeast, and 2 tablespoons (25 grams) of the granulated sugar. Add the remaining sugar, eggs, flour, salt, and vanilla bean paste and mix until the ingredients are just barely combined.
  • Using the hook attachment, beat on medium speed for about 5 minutes until a soft dough forms. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until the dough is smooth and elastic and pulling away from the sides of the bowl. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
  • Tip the dough into a large, lightly greased bowl, cover with clingfilm and allow to rise until doubled in size, about 60-90 minutes. Alternatively, you can refrigerate the dough and allow it to rise overnight (The dough is much easier to handle when thoroughly chilled.)

To Make the Candied Pecans:

  • Preheat the oven to 350°F (180°C). Spread the pecan halves out on a parchment paper-lined baking sheet, and toast for 8-10 minutes or until golden brown (you can snap one open to check they are toasted throughout). Be careful not to burn!
  • Line another baking sheet with parchment paper and set aside. In a medium saucepan over medium heat, combine the sugar, butter, and salt. Add the toasted pecan halves and cook, stirring frequently and adjusting the heat as necessary, until the sugar has melted and the nuts are evenly coated in the sugar mixture.
  • Dump the candied pecans onto the prepared baking sheet and spread them out with a spatula so they aren’t clumped together. Allow to cool completely.
    Note: You will have more candied pecans than needed. They can be stored in an airtight container at room temperature for one week, in the fridge for 3 weeks, or in the freezer for two months.

Frying and Assembly:

  • Shape the doughnuts: Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a round pastry cutter (we used a 3¼” circle), cut out circles of dough and place on a parchment paper-lined baking sheet, leaving room between each one. (You will need two baking sheets.) Cut holes from the middles of the circles using a 1½” pastry cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts. Cut the remainder of the dough into doughnut holes (you can re-roll and cut additional doughnuts if you want, but they will not be as neat).Then cover the baking sheets with plastic wrap.
  • Allow the doughnuts to proof for 20 minutes (this will take longer if your dough is cold but just check after 20 minutes to see how they are doing). When you poke them lightly with your finger, it should leave a small indentation.
  • While the doughnuts are proofing, heat the canola oil to 350°F (180°C) in a deep fryer or a large heavy-bottomed pot (cast iron works great). Line a baking sheet with a double layer of paper towels for draining the doughnuts.
  • Fry the doughnuts: Once the oil has come to temperature, gently lower the doughnuts (no more than 2-3 at a time) into the hot oil. Fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon, remove the doughnuts to the paper towel-lined baking sheet to remove any excess oil, and then transfer to a cooling rack to cool completely before glazing. Repeat the process with the rest of the doughnuts.

To Make the Maple Glaze:

  • In a medium mixing bowl, whisk together the powdered sugar, maple syrup, and heavy cream until fully combined. If the glaze is too thin, add a little more powdered sugar; if it's too thick, add more cream (or maple syrup).
  • Dip each donut into the glaze and set (glaze-side up) on a cooling rack. Immediately place candied pecans on top of each donut.


Serving: 1doughnut | Calories: 553kcal | Carbohydrates: 93g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 330mg | Potassium: 188mg | Fiber: 3g | Sugar: 36g | Vitamin A: 510IU | Calcium: 70mg | Iron: 4mg