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Baked Maple Donuts

Blogger Cheri Liefeld of Adventures in the Kitchen bakes a batch of Maple Donuts using Pillsbury® Grands!® refrigerated biscuits.

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  • prep time 20 min
  • total time 60 min
  • ingredients 5
  • servings 8
 

Ingredients

1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated biscuits
1/4
cup butter, melted
1 1/2
cups powdered sugar
2
teaspoons maple extract
1
to 2 tablespoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 Separate dough into 8 biscuits. With 1-inch round cutter, cut hole in center of each biscuit. Dip both sides of each biscuit in melted butter; place on cookie sheet. (You can also dip the holes in the butter and place on the cookie sheet.)
  • 3 Bake 12 to 14 minutes or until golden brown. Remove donuts (and holes) from cookie sheet to cooling rack. Cool about 25 minutes.
  • 4 In medium bowl, place powdered sugar and maple extract. Add half of the milk; stir until combined. If needed for dipping consistency, stir in remaining milk. Dip each donut (and hole) halfway into icing. Place on cooling rack placed over paper-lined cookie sheet.
  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 Separate dough into 8 biscuits. With 1-inch round cutter, cut hole in center of each biscuit. Dip both sides of each biscuit in melted butter; place on cookie sheet. (You can also dip the holes in the butter and place on the cookie sheet.)
  • 3 Bake 12 to 14 minutes or until golden brown. Remove donuts (and holes) from cookie sheet to cooling rack. Cool about 25 minutes.
  • 4 In medium bowl, place powdered sugar and maple extract. Add half of the milk; stir until combined. If needed for dipping consistency, stir in remaining milk. Dip each donut (and hole) halfway into icing. Place on cooling rack placed over paper-lined cookie sheet.

EXPERT TIPS

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Expert Tips

For a thicker icing, double dip the donuts.

The donuts are best served the same day.

Nutritional information

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