New Hampshire Doughnut Co. is known for its pillowy, hand-cut yeast donuts with a crackly maple glaze. This recipe recreates that classic New England treat at home — a soft, airy interior with a crisp, sweet glaze that sets just enough to crack when you bite into it. The dough is forgiving, the glaze is simple, and the result is a donut that tastes like it came from a small-town shop.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- Vegetable oil, for frying (about 4 cups / 960 ml)
- For the glaze:
- 2 cups (240 g) powdered sugar
- 1/4 cup (60 ml) maple syrup (pure, not pancake syrup)
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small bowl, combine the warm milk and yeast. Let sit for 5 minutes until frothy. If it doesn’t foam, the yeast is dead — start over.
- In a large mixing bowl, whisk together the yeast mixture, sugar, melted butter, eggs, vanilla, and salt. Add 2 cups of flour and stir until smooth. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Turn the dough onto a floured surface and knead for 6–8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
- Punch down the dough. Roll it out on a floured surface to 1/2-inch (1.25 cm) thickness. Cut with a 3-inch (7.5 cm) donut cutter (or a round cutter and a smaller one for the hole). Re-roll scraps once.
- Place the cut donuts on a baking sheet lined with parchment. Cover loosely and let rise for 30 minutes, until puffy.
- While the donuts rise, make the glaze: whisk together powdered sugar, maple syrup, milk, vanilla, and salt until smooth. Set aside.
- Heat oil in a deep pot to 350°F (175°C). Fry 2–3 donuts at a time, 45–60 seconds per side, until golden brown. Use a thermometer to keep oil at 350°F (175°C).
- Remove with a slotted spoon and drain on paper towels for 1 minute. While still warm, dip the top of each donut into the glaze, then set on a wire rack to let the glaze set.
Tips
- Use a candy thermometer for the oil — if it’s too hot, the donuts brown outside but stay raw inside; too cool, they absorb oil and turn greasy.
- Don’t skip the second rise — it’s what makes the donuts light, not dense.
- If you don’t have a donut cutter, use a 3-inch biscuit cutter and a 1-inch piping tip for the hole.
- For a thicker glaze, add more powdered sugar; for a thinner one, add milk a teaspoon at a time.
Serving Suggestions
Serve warm, within an hour of glazing, with strong coffee or cold milk. They’re also great alongside a breakfast of scrambled eggs and fruit. For a dessert twist, crumble one over vanilla ice cream.
Variations
- Chocolate glaze: Replace maple syrup with 1/4 cup cocoa powder and add 2 tablespoons milk.
- Cinnamon sugar: Skip the glaze and toss warm donuts in a mix of 1/2 cup sugar and 1 tablespoon cinnamon.
- Plain glazed: Use 1/4 cup milk instead of maple syrup for a classic sweet glaze.
- Add nuts: Sprinkle chopped toasted pecans or walnuts on the glaze before it sets.
Storage and Reheating
Donuts are best the day they’re made. Store leftovers in an airtight container at room temperature for up to 1 day — the glaze will soften and the donuts lose their crispness. To reheat, microwave for 10 seconds or warm in a 300°F (150°C) oven for 5 minutes. Do not refrigerate; it makes them stale faster. For longer storage, freeze unglazed donuts for up to 2 months, then thaw and glaze after reheating.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount. Skip the proofing step — mix it directly into the flour, then add the warm milk.
Why are my donuts greasy? The oil temperature is too low. Keep it at 350°F (175°C) and don’t overcrowd the pot. Also, make sure the dough is fully risen before frying.
Can I bake these instead of frying? Yes, but they’ll be more like cake donuts. Brush with melted butter and bake at 375°F (190°C) for 10–12 minutes, then glaze while warm.
Do I have to use maple syrup? No — you can use honey or corn syrup, but the flavor will change. For a true New Hampshire-style donut, pure maple syrup is best.
Can I make the dough ahead? Yes, after the first rise, punch down and refrigerate overnight. Let it come to room temperature for 30 minutes before rolling and cutting.
Why didn’t my donuts rise? The milk may have been too hot (over 115°F) and killed the yeast, or the yeast was old. Always check the expiration date and use a thermometer.
Related
- Dorayaki Without Red Bean: Easy Custard Filling
- Dorayaki Recipe for Beginners (Easy Japanese Pancakes)
- Dorayaki Lunch Ideas: 10 Savory & Sweet Fills
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).