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To make delicious maple glazed donut holes, you need a few key ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 cup milk - 1 large egg - 2 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - 1/2 cup maple syrup (for glaze) - 1/4 cup powdered sugar (for glaze) - Oil for frying Each ingredient plays a vital role in creating that perfect donut hole. The all-purpose flour gives the structure, while granulated sugar adds sweetness. Baking powder helps them rise, and salt enhances flavor. Ground cinnamon gives warmth, making these treats more inviting. The milk and egg add moisture and richness. Unsalted butter brings a lovely buttery flavor, and vanilla extract adds a pleasant aroma. The maple syrup and powdered sugar come together for a dreamy glaze, making these donut holes truly irresistible. Gather these ingredients and get ready to create a sweet treat that will delight your taste buds. {{ingredient_image_1}} 1. In a large bowl, mix together the dry ingredients. Combine 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk until blended well. 2. In another bowl, combine the wet ingredients. Mix 1/4 cup of milk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Stir these until smooth. 3. Now, slowly add the wet mix into the dry mix. Stir gently until just combined. It's okay if the batter has a few lumps. Overmixing can make the donut holes tough. 1. Heat oil in a deep pot or fryer. You need about 2-3 inches of oil. Set the heat to medium. The oil should reach about 350°F (175°C). 2. Once the oil is hot, use a small cookie scoop or your hands. Form small balls of dough, about 1 inch wide. Carefully drop them into the oil, a few at a time. 3. Fry the donut holes for 3-4 minutes. They should turn golden brown. Turn them occasionally to cook evenly. 4. When done, remove the donut holes from the oil. Place them on a paper towel-lined plate. This helps drain any extra oil. 1. In a separate bowl, whisk together 1/2 cup of maple syrup and 1/4 cup of powdered sugar. Mix until smooth. This will be your glaze. 2. While the donut holes are still warm, dip each one into the maple glaze. Make sure they are fully coated. 3. After glazing, place the donut holes on a wire rack. Let them sit for a few minutes so the glaze can set. Enjoy your sweet treats! To get the best glaze, focus on the right consistency. You want a smooth and slightly thick mixture. If it’s too runny, your donut holes will not get a good coat. If it’s too thick, it won’t stick well. A good glaze should drip off the donut holes but leave a nice layer. When you dip the donut holes, do it while they're warm. This helps the glaze stick better. If you wait too long, the donuts cool down. This can lead to less glaze sticking. Dip them quickly and let any excess drip off before placing them on a wire rack. Keeping the correct oil temperature is key. Aim for around 350°F (175°C). Use a kitchen thermometer to check. If the oil is too hot, the outside cooks too fast. This leads to a raw inside. If it’s too cool, the donut holes soak up too much oil, making them greasy. To check if your oil is ready, drop a small piece of dough in. If it sizzles and rises, you're good to go. Fry in small batches to keep the temperature steady. This ensures even cooking for each donut hole. One common mistake is overmixing the dough. Mix until just combined. A few lumps are okay. Overmixing can make your donut holes tough. Another mistake is cooking too many at once. Frying in batches helps keep the oil hot. This way, you get that perfect golden color on each donut hole. Pro Tips Use Cold Ingredients: Make sure your milk and egg are cold before mixing. This helps create a fluffier texture in the donut holes. Check Oil Temperature: Use a thermometer to ensure the oil is at 350°F (175°C) before frying. If the oil is too hot, the outside will burn before the inside cooks. Don’t Overcrowd the Pan: Fry the donut holes in small batches to maintain a consistent oil temperature and achieve even cooking. Glaze While Warm: Dip the donut holes in the glaze immediately after frying while they are still warm, for better adhesion and a shinier finish. {{image_2}} You can change the taste of your donut holes easily. Adding chocolate or vanilla extract gives a nice twist. A teaspoon of chocolate extract brings a rich flavor. Vanilla adds warmth and sweetness. You can also incorporate spices like nutmeg or ginger. A pinch of nutmeg adds a warm, cozy taste. Ginger gives a bit of zing. Mix these flavors into your wet ingredients for best results. The glaze can change too. You can try a chocolate glaze instead of maple. Melt chocolate chips and dip your donut holes in it. This creates a rich, sweet treat. Rolling the donut holes in cinnamon sugar or crushed nuts is another option. Mix granulated sugar with cinnamon for a sweet, spicy coating. Crushed nuts add crunch and flavor. Both options are fun and tasty! If you need gluten-free donut holes, swap all-purpose flour for a gluten-free blend. Many brands work well in baking. Just check the package for the right amount. For a vegan version, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit until it thickens. You can also use plant-based milk and butter for a great taste. To keep your maple glazed donut holes fresh, store them in an airtight container. This helps prevent them from getting hard. If you want to keep the glaze intact, wait until they cool down. Place a piece of parchment paper between layers to avoid sticking. You can freeze these donut holes either glazed or unglazed. Unglazed ones freeze better. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. For reheating, bake unglazed donut holes at 350°F for 8-10 minutes. If they are glazed, warm them in the microwave for 10-15 seconds. These donut holes are best enjoyed fresh. They stay tasty for about 2 days at room temperature. If stored properly in the fridge, they can last for about a week. For the best flavor, eat them within the first few days. Yes, you can bake these donut holes. Use a muffin or donut hole pan. Preheat your oven to 350°F (175°C). Fill the molds halfway with dough. Bake for about 10-12 minutes. They will not be as crispy but still tasty. If you don't have maple syrup, use honey or agave syrup. For a different flavor, try using caramel sauce. Each option gives its own unique taste to the glaze. Donut holes are done when they turn golden brown. You can also check by poking one with a toothpick. If it comes out clean, they are ready. Fry them for about 3-4 minutes for the best result. You can make the dough ahead of time. Cover it tightly and refrigerate for up to 24 hours. When ready, let it sit at room temperature for about 30 minutes before frying. This helps the dough rise better when cooked. You learned how to make delicious donut holes from scratch. We covered essential ingredients, step-by-step instructions, and tips for the perfect glaze. You can customize them with different flavors and toppings to suit your taste. Storing and freezing options ensure you can enjoy them later. Remember, practice makes perfect. Avoid common mistakes for the best results. Now, it's time to gather your ingredients and start frying those tasty treats!

Delicious Maple Glazed Donut Holes

These delightful donut holes are coated in a sweet maple glaze, perfect for a treat any time of the day.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20
Calories 100 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 0.5 cup maple syrup (for glaze)
  • 0.25 cup powdered sugar (for glaze)
  • as needed Oil for frying

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
  • In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  • Heat oil in a deep pot or deep fryer over medium heat. You want enough oil to fully submerge the donut holes, about 2-3 inches deep.
  • Once the oil is hot (about 350°F or 175°C), use a small cookie scoop or your hands to form small balls of dough (about 1 inch in diameter) and carefully drop them into the hot oil, a few at a time.
  • Fry the donut holes for about 3-4 minutes or until they are golden brown, turning them occasionally to ensure even cooking.
  • Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
  • In a separate bowl, whisk together the maple syrup and powdered sugar until smooth to create the glaze.
  • While the donut holes are still warm, dip each one in the maple glaze, ensuring they are fully coated.
  • Place the glazed donut holes on a wire rack to allow the glaze to set for a few minutes.

Notes

Ensure the oil is at the right temperature for even cooking.
Keyword dessert, donut holes, maple glaze