For the Donuts: – 3 ½ cups (440g) all-purpose flour, plus more for dusting – 2 ¼ tsp (1 packet) active dry yeast – ½ cup (120ml) warm whole milk (about 110°F / 43°C) – 2 tbsp (30ml) warm water (about 110°F / 43°C) – ¼ cup (50g) granulated sugar – ½ tsp salt – ½ tsp ground cinnamon – ¼ cup (60g) unsalted butter, softened – 2 large eggs, room temperature – 1 ½ tsp vanilla extract – 3 cups vegetable oil (for frying) For the Maple Glaze: – 1 ½ cups (180g) powdered sugar – ¼ cup (60ml) pure maple syrup – 2 tbsp (30ml) whole milk or heavy cream – ½ tsp vanilla extract – Pinch of salt Optional Topping: – ½ cup chopped toasted pecans – ½ tsp flaky sea salt
Combine dry ingredients