In a large measuring cup, warm milk in the microwave for one minute. Mix 1 teaspoon of granulated sugar and active dry yeast into the warm milk. Let sit for 10 minutes.
In a large bowl, combine flour, remaining sugar and salt. Add in yeast mixture, melted butter and eggs. Mix until a thick dough forms. Knead dough onto a floured surface until smooth and elastic. Place dough into a large greased bowl, turning to coat. Cover and let rise for 1-2 hours, or until doubled in size.
Deflate dough and divide in half. Roll out each half onto a floured surface into a long rectangle. Cut into long bars using a pizza cutter. Place donuts onto a floured baking sheet. Cover and let rise for another 30-60 minutes.
Heat oil in either a deep saucepan over medium heat to 375 F. Or heat oil in a deep fryer. Fry donuts until both sides are lightly browned.
For the maple glaze, in a medium bowl, whisk powdered sugar, maple syrup, maple extract, milk and corn syrup together until smooth. Once donuts are slightly cooled, dip the tops of the donuts into the glaze. Set donuts onto a cooling rack and let glaze set.
