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Make the glaze first- In a small saucepan over low heat, melt the
butter and maple syrup together, whisking occasionally. Once the
butter has melted, remove from heat and whisk in the sifted
confectioners' sugar. Taste the glaze - if you want a stronger maple
flavor, add the maple extract. Set glaze aside and allow to cool and
thicken.
Preheat the oven to 350F degrees. Spray a donut pan with non-stick
spray. Set aside.
For the donuts- Whisk the flour, baking powder, baking soda,
cinnamon, nutmeg, ground cloves, and salt together in a medium
bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt
together until smooth. Add the melted butter and vanilla, whisking
until fully combined. Pour the wet ingredients into the dry
ingredients and until just combined. Do not overmix. The batter
will be very thick.
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Spoon the batter into the donut cavities—I highly recommend using
a large zipped-top bag for ease. Read above for a little more detail.
Cut a corner off the bottom of the bag and pipe the batter into each
donut cup, filling 2/3 – 3/4 of the way full.
Bake for 9–10 minutes or until the edges are lightly browned. Allow
to cool for about two minutes and transfer to a wire rack set on a
large piece of parchment paper or on a large baking sheet. Bake the
remaining donut batter (there is usually enough batter for 1-2 more
donuts) and once baked, transfer to the wire rack.
To glaze, simply hold the donut and dip into the glaze. I like to dip
each donut twice. Place the glazed donuts back on a wire rack to let
the glaze drip down. Donuts are best served immediately. Leftovers
keep well covered tightly at room temperature for up to 2 days.
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