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- 1 1/2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup buttermilk - 1 large egg - 4 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - Oil for frying - 1 cup powdered sugar - 2-3 tablespoons pure maple syrup - 1-2 tablespoons milk (as needed for consistency) Making maple glazed donut holes is easy and fun. You start with simple ingredients that you likely have at home. The key to soft and fluffy donut holes is a mix of dry and wet ingredients. I love the balance of flavors in this recipe. Ground cinnamon adds warmth, while buttermilk gives a nice tang. The maple glaze is what makes these donut holes shine. Using pure maple syrup is best. It gives a rich flavor that can’t be beaten. You can adjust the glaze's thickness by adding milk. This lets you create a coating that sticks well to each donut hole. The list of ingredients is not long, and that’s the beauty of it. You can whip these up in no time. Plus, they look great on a plate, making them a perfect treat for any occasion. - Combine dry ingredients: Start by taking a large bowl. Add 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk these together until they mix well. - Mix wet ingredients separately: In another bowl, whisk together 1/2 cup of buttermilk, 1 large egg, 4 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Make sure everything is combined nicely. - Forming the dough balls: Now, take the wet mixture and pour it into the dry mix. Stir until just combined. It’s okay to have some lumps. Use your hands to form small balls of dough, about 1 inch wide. Place them on a floured surface, leaving space between each. - Heating oil and frying the donut holes: Get a deep pot or skillet and heat oil to about 350°F (175°C). Make sure there’s enough oil for the donut holes to float. Carefully drop the dough balls into the hot oil, frying in batches. Cook for about 3-4 minutes, turning them for even browning. Once they are golden brown, use a slotted spoon to take them out. Place them on a plate lined with paper towels to drain excess oil. - Making the maple glaze: While the donut holes cool slightly, grab a small bowl. Whisk together 1 cup of powdered sugar, 2-3 tablespoons of pure maple syrup, and 1-2 tablespoons of milk. Mix until the glaze is smooth and the right consistency. - Coating the fried donut holes: When the donut holes are warm but not hot, dip them into the maple glaze. Turn them to coat evenly. Place the glazed donut holes on a cooling rack to let the glaze set. Enjoy your sweet treat! To make the best donut holes, avoid overmixing the batter. When you combine the wet and dry ingredients, mix just until you see no dry flour. Some lumps are just fine. Overmixing makes the donuts tough, not light and fluffy. Next, ensure the oil is hot enough for frying. Aim for 350°F (175°C). If the oil is too cool, the donut holes will soak up grease and become heavy. If it’s too hot, they will burn on the outside while staying raw inside. Use a thermometer for the best results. Making the glaze smooth is key for that perfect finish. Start with powdered sugar and whisk in maple syrup and milk. Adjust the milk as needed to reach the right consistency. It should be thick but pourable. For even coating, dip each donut hole while they are still warm. This helps the glaze stick better. After dipping, place them on a cooling rack. This way, any extra glaze can drip off, leaving a nice layer on each donut. Here are some essential tools you will need: - Large mixing bowls - Whisk for mixing - Slotted spoon for frying - Deep pot or skillet for frying - Cooking thermometer for oil temperature - Cooling rack for glazed donut holes Having the right equipment makes the process easier and more fun. Enjoy your cooking! {{image_2}} You can change the taste of your donut holes with just a few tweaks. Adding spices like nutmeg or ginger gives them a warm kick. You can also mix in extracts like almond or coconut for extra flavor. Want some crunch? Try folding in chocolate chips or nuts. Almonds or walnuts work great! If you want a healthier treat, swap out all-purpose flour for whole wheat flour. This makes the donut holes a bit denser but adds fiber. You can also bake the donut holes instead of frying them. Just shape them and place them in a preheated oven at 350°F (175°C) for around 10-12 minutes. You can have fun with seasonal flavors too! For fall, try a pumpkin spice version by adding pumpkin puree and pumpkin pie spice to the dough. You can also top the glazed donut holes with crushed candy canes for a festive twist during the holidays. Seasonal toppings make these treats even more special! Store your maple glazed donut holes at room temperature. Place them in an airtight container. This keeps them soft and fresh for about two days. Do not refrigerate them, as cold air can dry them out. If you want them to last longer, freezing is a great option. To reheat donut holes, use an oven or an air fryer. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about 5-7 minutes. This keeps them warm and crispy. Avoid using a microwave, as it makes them chewy instead of soft. To freeze donut holes, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer them to a freezer bag. Remove as much air as you can before sealing. To thaw, take them out and let them sit at room temperature for about 30 minutes. You can also reheat them after thawing for extra warmth. Maple glazed donut holes taste best fresh. However, they can last for about 2 days at room temperature. Store them in an airtight container to keep them soft. If you want to keep them longer, you can freeze them for up to a month. Just remember to thaw them before serving. Yes, you can make the dough ahead of time. Prepare the dough and shape it into balls. Then, place them on a baking sheet lined with parchment paper. Cover the sheet with plastic wrap and store it in the fridge for up to 24 hours. When you're ready to fry, just bring the dough to room temperature before cooking. For the glaze, use pure maple syrup. Look for grade A or grade B syrup. Grade A is light and mild, while grade B is darker and richer. Both add great flavor, so choose based on your taste. Avoid imitation syrup, as it lacks the unique flavor we love in maple glazed donut holes. Making donut holes at home is fun and easy. You learned about simple ingredients, step-by-step cooking, and ways to store them. Remember to avoid overmixing for the best texture. Experiment with flavors and toppings to make them your own. These tasty treats can bring joy to any day. Enjoy your homemade donut holes and share with friends and family!

Maple Glazed Donut Holes

Indulge in the delightful taste of homemade maple glazed donut holes that are simply irresistible! This easy recipe guides you step by step, from mixing the perfect dough to creating a luscious maple glaze. In just 40 minutes, you can enjoy warm, fluffy donut holes ideal for any occasion. Click through to discover how to make these sweet treats that will impress your family and friends!
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Ingredients
  

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup buttermilk

1 large egg

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Oil for frying

For the Maple Glaze:

1 cup powdered sugar

2-3 tablespoons pure maple syrup

1-2 tablespoons milk (as needed for consistency)

Instructions
 

Prepare the Dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

    Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.

      Combine Mixtures: Pour the wet ingredients into the dry ingredients, and mix until just combined. Be careful not to overmix; some lumps are okay.

        Shape the Donut Holes: Use your hands to form small balls of dough about 1 inch in diameter. Place them on a floured surface, ensuring they don’t touch.

          Heat the Oil: In a deep pot or skillet, heat oil over medium heat (about 350°F or 175°C). Make sure there's enough oil for donuts to float while frying.

            Fry Donut Holes: Carefully drop the dough balls into the hot oil, frying them in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes. Turn them as needed for even cooking.

              Drain and Cool: Use a slotted spoon to remove the donut holes from the oil and place them on a plate lined with paper towels to absorb excess oil.

                Prepare the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and milk until you achieve a smooth glaze consistency.

                  Glaze the Donut Holes: Once the donut holes are slightly cooled (but still warm), dip them into the maple glaze, turning to coat. Place them on a cooling rack to let the glaze set.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12-15 donut holes