Maple-Spiced Swiss Donuts for Thanksgiving

What Makes This Special

These Swiss-style donuts—known locally as “Schweizer Fasnachtsküchli”—are light, airy, and subtly spiced, but here they get an autumn twist with a comforting blend of cinnamon, ginger, and nutmeg, then finished with a luscious maple glaze. They’re perfect for Thanksgiving, capturing warm fall colors and flavors, and are easy enough for any beginner to master!

Ingredients

Classic Swiss donuts are simple, but this recipe weaves in autumnal spices and pure maple syrup for seasonal character. The dough features a trio of warming spices, while the glaze is all about that rich maple flavor.

For the Donut Dough

• Flour: Provides structure.
• Yeast: For leavening and that signature fluffy texture.
• Sugar: Sweetens the dough and helps browning.
• Salt: Balances sweetness.
• Spices: Cinnamon, ginger, and nutmeg deliver classic autumn warmth.
• Milk & Egg: Bring tenderness and richness.
• Butter: Adds flavor and softness.
• Vanilla: Rounds out the flavor.

For the Maple Glaze

• Icing Sugar: Creates a smooth, shiny glaze.
• Maple Syrup: Seasonal sweetness and flavor.
• Milk: Adjusts glaze consistency.

Instructions

Step 1: Prepare the Dough

In a large bowl, whisk together the flour, sugar, yeast, salt, cinnamon, ginger, and nutmeg. Make a well in the center, add warm milk, egg, vanilla, and softened butter. Mix with a wooden spoon until a shaggy dough forms.

Step 2: Knead the Dough

Turn out onto a lightly floured surface. Knead for 8–10 minutes by hand or 6 minutes with a stand mixer fitted with a dough hook, until smooth and elastic. (The dough should spring back when pressed.)

Step 3: First Rise

Shape the dough into a ball, place in a lightly greased bowl, and cover with plastic wrap or a damp towel. Let rise in a warm spot for 60–75 minutes, or until doubled in size.

Step 4: Shape the Donuts

Turn the risen dough onto a floured surface and gently deflate. Roll out to 1.5 cm thickness. Use a 7 cm cutter (or glass) to cut out rounds; for traditional holes, use a 3 cm cutter for the center. Gather scraps, reroll, and repeat. Place shapes on a tray, cover lightly, and let rest 15 minutes.

Step 5: Fry the Donuts

Heat oil in a deep saucepan to 175°C. Carefully lower 2–3 donuts at a time into the oil. Fry each side for 1–2 minutes, or until golden brown. Remove with a slotted spoon and drain on a cooling rack lined with paper towels.

Step 6: Make the Maple Glaze

While donuts cool slightly, whisk icing sugar and maple syrup in a small bowl. Add milk 1 tsp at a time, until smooth and drizzleable.

Step 7: Glaze and Serve

Dip each warm donut top in the glaze, letting excess drip back into the bowl. Place on a rack to set—glaze will firm up in 10–15 minutes. Enjoy warm or at room temperature!

Pro Tips

• Warm Milk Matters: Use milk that is warm (not hot!) to help yeast activate without killing it.
• Don’t Crowd the Oil: Fry a few donuts at a time for even cooking.
• Glaze While Warm: Glazing while donuts are just slightly warm helps the glaze set beautifully.

Troubleshooting

Dough not rising? Check your yeast expiry date and ensure the milk was not too hot or too cold.

Donuts oily or greasy? Oil temperature was likely too low. Use a thermometer for best results.

Glaze too thick or thin? Add more milk for thinner glaze; add more icing sugar for thicker glaze.

Variations

• Pumpkin Spice: Swap in 1 tsp pumpkin spice blend for the cinnamon/ginger/nutmeg trio.
• Chocolate Glaze: Use 100 g icing sugar + 2 tbsp cocoa powder + milk for a chocolatey finish.
• Filled Donuts: Omit the hole, fry whole, and pipe in spiced apple compote or vanilla pastry cream.

Storage

Store donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze (unglazed) for up to 2 months—thaw and glaze just before serving for best texture and flavor.

Donuts are best enjoyed fresh, but even a day-old, they bring the cozy taste of Swiss tradition and North American autumn to your table!