Heat milk to 115°F. Dissolve yeast and 1 tsp sugar in warm milk. Allow to proof for 5-10 minutes.
Add remaining dough ingredients to the bowl of a stand mixer with dough hook attachment. With mixer running on low, pour in yeast mixture. Increase speed and mix until dough comes together and forms a ball.
Transfer dough to a greased bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Preheat vegetable oil to 350°F in a deep fryer or large stockpot.
Prepare a large baking sheet with a silicone mat or parchment paper, sprinkle well with flour.
Flour a silicone counter mat or work station well with flour. Sprinkle top of dough with flour. Roll out to 1/4 and 1/2-inc thickness. Use a 3-4-inch donut cutter. A biscuit or cookie cutter may be used in place of a donut cutter. Transfer cut donuts to prepared baking sheet.
Fry donuts in batches until golden brown. Cook for 2-3 minutes, flipping halfway through. Drain and cool on paper towels.
Melt butter and brown sugar in a small saucepan over medium heat. Stir well to combine. Add in maple syrup and milk. Whisk well to combine. Bring to a low boil. Whisk in powdered sugar, cooking until fully combined and thickened. Carefully tops of donuts in warm sauce. Transfer to a cooling rack. Repeat with remaining donuts, whisking sauce as needed between donuts.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!