Cabot Trail Donuts Recipe
Cabot Trail Donuts
Flavors of Quebec
Total time: 15 to 30 minutes

Prep. time: Around 15 minutes 
Cooking time: 12 minutes

Chef's Note

Invite the flavors of our region into your home for Easter!. Ungava Spirits offers this delicious recipe for Cabot Trail Maple & Blueberry Cream donuts to impress your guests - plus, they're baked, so you avoid the frying smell! 

For 24 donuts

- 110 g / ½ cup salted butter
- 1 Tbsp. vanilla extract
- 4 large eggs at room temperature
- 185 ml / 2/3 cup dark maple syrup
- 100 g / ½ cup maple sugar
- 250 ml /1 cup Cabot Trail Maple Cream
- 375 g / 3 cups wholewheat pastry flour
- 125 g / 1 cup all purpose flour
- 1 Tbsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt

Maple icing
- 185 ml / 2/3 cup Cabot Trail Maple Cream
- 420 g / 3 ½ cups icing sugar

Maple and blueberry icing
- 60 ml / 1/4 cup Cabot Trail Maple and Blueberry Cream
- 75 g / ½ cup thawed and crushed blueberries
- 420 g / 3 ½ icing sugar
  1.  Preheat the oven to 180°C/350°F. Grease a donut pan.
  2. In a large bowl, combine the butter, vanilla, eggs, maple syrup, maple sugar and Coureur des Bois maple cream until smooth.
  3. In another bowl, whisk together the dry ingredients.
  4. Gradually add the dry ingredients into the first mixture, stirring until well combined.
  5. Using a piping bag, fill the prepared donut pan, filling each mold one two-thirds full.
  6. Bake the donuts for 12 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the donuts cool in the pan for a few minutes before turning out onto a rack to cool completely. 


  1. Prepare the icing(s) of your choice by whisking together the Coureur des Bois maple cream and the icing sugar.
  2. Whisk together the Coureur des Bois blueberry and maple cream and icing sugar; incorporate the crushed blueberries.
  3. Pour the icing over the completely cooled donuts. 
More recipe ideas

Photo: @colibri_bec.sucre

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