Brown Butter Maple Twist Donuts
These Brown Butter Maple Twist Donuts are the kind of recipe that makes your whole kitchen smell incredible. A pillowy-soft milk bread dough made with tangzhong gives every single donut that melt-in-your-mouth texture you just cannot stop thinking about — twisted into that beautiful shape and fried until perfectly golden with just the right amount of chew on the outside. Then comes the brown butter maple glaze — rich toasty and perfectly sweet with that deep maple flavor that melts right over every twist!
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Bread Flour: Used in both the tangzhong and the milk bread dough — whisked with whole milk to create the tangzhong paste that gives these twist donuts their signature pillowy soft and melt-in-your-mouth texture, and as the base of the dough for a slightly chewier more structured exterior that holds up beautifully during frying. All-purpose flour works as a substitute for both.
Whole Milk: Whisked together with the bread flour to create the tangzhong paste — whole milk is recommended for the richest most luscious result that gives these twist donuts their incredibly pillowy soft texture.
Milk: Warmed to around 110F to activate the yeast and adds moisture to the dough. Also whisked into the brown butter maple glaze for a smooth perfectly dippable consistency. Any milk of choice works well.
Granulated Sugar: Feeds the yeast during activation and adds a subtle sweetness to the milk bread dough.
Active Dry Yeast: The leavening agent that gives these twist donuts their incredibly soft fluffy and pillowy texture. Make sure it is properly activated and frothy before adding to the dough. Instant yeast works as a substitute.
Tangzhong: The secret ingredient that sets these twist donuts completely apart from any other fried donut. A simple cooked paste of bread flour and whole milk that gelatinizes the starch and allows the dough to absorb more liquid for an unmatched pillowy soft and melt-in-your-mouth texture.
Greek Yogurt or Sour Cream: Adds richness and moisture to the milk bread dough keeping every single twist donut incredibly soft tender and pillowy on the inside.
Salted Butter: Very softened and almost melted before adding to the dough for a rich buttery flavor that keeps the interior incredibly soft and tender — also browned until deep golden amber and nutty for the glaze to add that warm rich depth that makes the brown butter maple glaze truly irresistible.
Eggs: Provide structure richness and stability to the milk bread dough while helping the twist donuts hold together and fry up perfectly golden.
Vanilla Bean Paste or Extract: Adds a warm sweet aromatic flavor to both the milk bread dough and the brown butter maple glaze.
Salt: Balances the sweetness and enhances all the rich brown butter and maple flavors in both the dough and the glaze.
Avocado Oil: A neutral high smoke point oil that is ideal for frying the twist donuts to a perfectly golden exterior with just the right amount of chew.
Powdered Sugar: The base of the rich and glossy brown butter maple glaze that creates a smooth perfectly sweet and beautifully dippable coating that melts over every single twist.
Maple Syrup: Added to the brown butter maple glaze for a natural warm and deeply sweet maple flavor that pairs so beautifully with the rich toasty brown butter and makes the glaze truly irresistible.
Why You’ll Love Brown Butter Maple Twist Donuts:
Pillowy Soft Tangzhong Milk Bread Dough: The tangzhong added to the dough gives these twist donuts an unmatched melt-in-your-mouth texture that sets them completely apart from any other fried donut you have ever had. Once you try tangzhong donuts there is truly no going back!
Perfectly Golden With Just The Right Amount Of Chew: Each twist fries up beautifully golden on the outside with just the right amount of satisfying chew that contrasts so perfectly with the soft pillowy interior.
Rich Toasty Brown Butter Maple Glaze: The brown butter maple glaze is rich toasty and perfectly sweet with that deep maple flavor.
Brown Butter Makes Everything Better: The brown butter in the glaze adds a warm nutty depth that pairs so beautifully with the maple sweetness.
That Beautiful Twisted Shape: The twisted shape is not just beautiful to look at — it creates more surface area for that incredible brown butter maple glaze to cling to which means more flavor in every bite!
They Taste Better Than Any Donut Shop: The tangzhong milk bread dough and brown butter maple glaze combination is next level. Once you make these at home you will never look at a store bought twist donut the same way again.
Served Warm For The Best Experience: These are at their absolute best served warm straight from the glaze with a hot cup of coffee. The glaze is perfectly set and the inside is warm soft and absolutely irresistible.
Perfect For A Special Morning: Weekend brunch a holiday morning or any time you want to make something truly special — these brown butter maple twist donuts always deliver!
Tips for Making Brown Butter Maple Twist Donuts:
Make The Tangzhong First: Start with the tangzhong so it has plenty of time to cool to room temperature before adding it to the dough. Adding it warm can affect the yeast activation and the final texture of the dough.
Cook The Tangzhong Until It Looks Almost Gluey: Whisk the flour and milk together over medium-low heat whisking constantly until the mixture thickens and the whisk leaves a line as you drag it through. It should look almost gluey and reach 150F for the best pillowy soft result.
Cool The Tangzhong Completely Before Using: Transfer it to a small bowl and allow it to cool to room temperature before adding to the dough. Place it in the refrigerator to speed up the process if needed.
Activate The Yeast In Warm Milk: Make sure the milk is warmed to around 110F before activating the yeast. It should feel like a warm bath — not too hot. Look for a frothy bubbly mixture after 5-7 minutes to know it is ready.
Use Very Softened Butter: The butter should be very softened and almost melted before adding to the dough. This ensures it incorporates smoothly and evenly for the softest most tender result.
Use Room Temperature Ingredients: Greek yogurt or sour cream and eggs should all be at room temperature so they incorporate evenly into the dough for the smoothest most consistent result.
Let The Flour Rest Before Kneading: After mixing on low for 1 minute let the dough rest for 5 minutes before kneading. This allows the flour to fully absorb the liquids including the tangzhong for a smoother more elastic dough.
Keep The Dough Slightly Sticky: Only add extra flour one tablespoon at a time if the dough is too sticky to pull away from the bowl. Too much flour will give you dense dry donuts instead of soft and pillowy ones.
Let The Dough Rise Fully: Give the dough a full 1 to 1.5 hours to double in size. A proper rise is what gives you that incredibly soft and pillowy texture.
Roll The Dough To The Right Thickness: Roll the dough out to approximately 1/2-inch thickness before cutting into strips. Too thick and the twists will be doughy in the center, too thin and they will not have that beautiful pillowy interior.
Cut Even Strips For The Best Twists: Cut the dough into even strips approximately 1-inch wide and 8-9 inches long for the most consistent and beautiful twists. Use a sharp knife or pizza cutter for the cleanest cuts.
Twist Firmly But Gently: When twisting each strip hold both ends and twist in opposite directions until you have a tight and even spiral. Press the ends together firmly to secure so the twist does not unravel during frying.
Use Parchment Paper Squares: Place each shaped twist on a parchment paper square to make transferring into the hot oil much easier without misshaping or deflating them. The paper releases naturally within 10-15 seconds in the oil.
Proof Until Visibly Puffy: Allow the shaped twists to proof for 30-45 minutes until visibly puffy before frying. Under-proofed twists will be dense and will not fry up as light and pillowy.
Brown The Butter For The Glaze While The Twists Proof: Make the brown butter for the glaze during the proofing time so it has time to cool slightly before whisking into the glaze. Having it ready means you can glaze the twists immediately after frying.
Use A Thermometer For The Oil: Keep the oil between 350F and 365F throughout frying. Too low and the twists will absorb too much oil and be greasy, too high and they will brown too quickly before cooking through.
Fry Only 2-3 At A Time: Frying in small batches keeps the oil temperature consistent and gives you enough room to flip them easily without crowding the pot.
Glaze While Still Warm: Dip each twist into the brown butter maple glaze while still warm from the oil so the glaze coats every single twist evenly and sets into that perfectly glossy finish.
How to Store Brown Butter Maple Twist Donuts:
Best Served Fresh: These brown butter maple twist donuts are at their absolute best served warm and fresh the day they are made. The exterior is perfectly golden with just the right amount of chew, the inside is incredibly soft and pillowy, and the brown butter maple glaze is at its most glossy and irresistible right after glazing.
Room Temperature (Short-Term): The glazed twists can sit covered at room temperature for up to 1 day. The exterior will soften slightly as they sit but they will still be delicious and full of that incredible brown butter maple flavor.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days. Let them sit at room temperature for a few minutes before serving or warm briefly in the microwave for the best result.
To Reheat: Warm individual twists in the microwave for 15-20 seconds until warmed through. This brings the soft pillowy texture right back and makes the glaze perfectly set again.
Freezer: Freeze individual unglazed fried twists in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F until warmed through, and dip in a fresh batch of brown butter maple glaze before serving.
Make Ahead (Tangzhong): The tangzhong can be made up to 2 days in advance and stored covered in the refrigerator. Bring it to room temperature before adding to the dough.
Make Ahead (Dough): The dough can be made and stored covered in the refrigerator overnight after the first rise. When ready to use let it come to room temperature before rolling cutting and shaping the twists.
Make Ahead (Shaped Twists): Shape the twists, place them on their parchment squares on a baking sheet, cover tightly, and refrigerate overnight instead of doing the second proof. When ready to fry let them sit at room temperature for 20-30 minutes while the oil heats up.
Make Ahead (Brown Butter Maple Glaze): The glaze can be made in advance and stored covered at room temperature. Whisk before using and warm slightly if needed to bring it back to a smooth and perfectly dippable consistency.
FAQs:
Q: Can I make the dough ahead of time and shape the donuts the next day?
A: Yes. Make the dough, let it complete the first rise, then cover tightly and refrigerate overnight. The next day let it come to room temperature for about 30 minutes before rolling cutting and shaping the twists. Proof for 30-45 minutes until visibly puffy then fry and glaze as directed.
Q: Can I shape the donuts the night before and fry them the next day?
A: Yes. Shape the twists place them on their parchment squares on a baking sheet cover tightly and refrigerate overnight instead of doing the second proof. When ready to fry let them sit at room temperature for 20-30 minutes while the oil heats up then fry and glaze as directed for the freshest result.
Q: Can I make the tangzhong ahead of time?
A: Yes. The tangzhong can be made up to 2 days in advance and stored covered in the refrigerator. Just make sure to bring it to room temperature before adding it to the dough for the best result.
Q: What is tangzhong and why do I need it?
A: Tangzhong is a simple cooked paste made from flour and milk that gets added to the dough to create a pillowy-soft and melt-in-your-mouth texture. It gelatinizes the starch in the flour which allows the dough to absorb more liquid and stay soft and tender for longer.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. All-purpose flour works as a substitute, though bread flour gives the twists a slightly chewier more structured texture that holds up beautifully during frying.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast there is no need to activate it first. Simply add it directly into the dough mixture along with the warm milk and proceed with the recipe.
Q: Why do I need to let the dough rise fully?
A: A full 1 to 1.5 hour rise is what gives you that incredibly soft and pillowy texture inside every single twist. Rushing the rise will result in denser donuts that do not have that signature melt-in-your-mouth texture.
Q: How do I keep the twists from unraveling during frying?
A: Make sure to press the ends of each twist together firmly after shaping so they are well secured before going into the oil. Chilling or proofing them on parchment squares also helps them hold their shape during frying.
Q: What oil is best for frying?
A: Avocado oil is recommended for its neutral flavor and high smoke point but any neutral oil of choice works well for frying these twist donuts to a perfectly golden exterior.
Q: Can I freeze these donuts?
A: Yes. Freeze individual unglazed fried twists in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F until warmed through, and dip in a fresh batch of brown butter maple glaze before serving for the best result.
Love this? Check out my other fall breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter maple twist donuts. Happy baking!
