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Maple Glazed Doughnut Holes Simple and Sweet Treat

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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon In this recipe, I use all-purpose flour. It gives the doughnut holes their light texture. Granulated sugar adds sweetness. Baking powder helps them rise. Salt enhances flavor, while cinnamon adds a warm touch. - 1 large egg - 3/4 cup buttermilk - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract A large egg binds our mixture. Buttermilk gives it a rich taste and moisture. Melted unsalted butter adds flavor and softens the dough. Vanilla extract gives a lovely aroma and taste. - 1 cup powdered sugar - 3 tablespoons pure maple syrup - 1-2 tablespoons milk (to reach desired consistency) The glaze is sweet and sticky. Powdered sugar makes it smooth. Pure maple syrup adds that wonderful maple flavor. Milk is key for adjusting its thickness. You can make it as thin or thick as you like. {{ingredient_image_1}} Mixing dry ingredients First, grab a large mixing bowl. In it, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Make sure everything is well combined. This step builds the base for our doughnut holes. Combining wet ingredients In a second bowl, beat 1 large egg. Add 3/4 cup of buttermilk, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Mix until the texture is smooth. Once ready, pour this wet mixture into the dry ingredients. Gently fold them together until just combined. Be careful not to over-mix. This keeps the dough light and fluffy. Heating the oil Next, heat oil in a deep fryer or a large pot. Aim for a temperature of 350°F (175°C). Use a cooking thermometer to check. This step is key for crispy doughnut holes. Dropping dough into the oil Once the oil is hot, use a small cookie scoop or a tablespoon. Carefully drop spoonfuls of dough into the oil. Fry them in small batches. Cook for about 3-4 minutes, turning them so they brown evenly. They should be golden and cooked through. Remove them with a slotted spoon and place them on a plate lined with paper towels. This helps drain any excess oil. Whisking glaze ingredients While the doughnut holes cool, prepare the maple glaze. In a bowl, whisk together 1 cup of powdered sugar, 3 tablespoons of pure maple syrup, and 1-2 tablespoons of milk. Adjust the milk based on how thick you want the glaze. It should be smooth and easy to dip. Dipping the doughnut holes Now, dip each warm doughnut hole into the glaze. Allow the excess glaze to drip off. Place them on a wire rack or a parchment-lined plate to set. Enjoy the sweet, sticky goodness! - Maintaining oil temperature: Keep the oil at 350°F (175°C). Use a thermometer for accuracy. If the oil is too cool, the doughnut holes will soak up oil. If it's too hot, they will burn. - Ensuring even cooking: Fry in small batches. This keeps the oil temperature steady. Turn the doughnut holes with a slotted spoon. This helps them cook evenly on all sides. - How to achieve the perfect glaze consistency: Mix powdered sugar, maple syrup, and milk. Start with 1 tablespoon of milk. Add more for a thinner glaze. Aim for a smooth, pourable texture that coats well. - Suggestions for additional toppings: Try adding sprinkles, chopped nuts, or a dusting of cinnamon sugar. These add flavor and visual appeal. - Creative serving ideas: Stack the doughnut holes in a rustic bowl. Use a tiered platter for a fun display. This makes the treat look more inviting. - Enhancing visual appeal: Dust with cinnamon sugar or crushed nuts. Arrange them in different heights. This draws the eye and makes your treat stand out. Pro Tips Use Fresh Ingredients: Always ensure your baking powder is fresh for optimal rise and lightness in your doughnut holes. Temperature Matters: The oil should be at 350°F (175°C) for perfect frying; too hot and they’ll burn, too cool and they’ll be greasy. Don’t Overmix: Gently fold the wet and dry ingredients together to prevent tough doughnut holes; a few lumps are okay! Glaze While Warm: Dip the doughnut holes into the glaze while they’re still warm for better adherence and a delicious finish. {{image_2}} You can make these doughnut holes your own. Adding spices like nutmeg gives a warm twist. Just a pinch can change the flavor. You might also try different extracts. Almond or maple extracts can add a unique taste. Need a gluten-free option? Use a gluten-free flour blend. This swap keeps the doughnut holes soft and tasty. For vegan adaptations, replace the egg with a flax egg. Use plant-based milk and vegan butter too. These changes keep the treat delicious and friendly for all diets. Want to mix it up? Try different glaze flavors. You can use chocolate or vanilla glaze instead of maple. For added fun, think about sprinkles or nuts. Chopped pecans or crushed peanuts add crunch. A sprinkle of cinnamon sugar can also enhance the look and taste. To keep your doughnut holes fresh, store them in an airtight container. This helps prevent them from drying out. You can place a paper towel in the container to absorb excess moisture. They last about two days at room temperature. If you want them to last longer, store them in the fridge for up to a week. For best results, reheat your doughnut holes in the oven. Preheat your oven to 350°F (175°C). Place the doughnut holes on a baking sheet and heat for about 5-7 minutes. This method keeps them light and fluffy. Avoid using the microwave, as it can make them soggy. If you want to enjoy them warm, this oven method works great! The best flour for doughnut holes is all-purpose flour. It gives a nice texture. You can also use cake flour for a softer bite. Avoid bread flour, as it may make them too dense. If you're gluten-free, try a gluten-free all-purpose blend. It works well and keeps the doughnut holes light. Yes, you can use different types of milk. If you don't have buttermilk, use regular milk with a splash of vinegar. This mix mimics buttermilk's tang. You can also use almond milk or soy milk for a dairy-free option. Just make sure to keep the same amount. You can tell when doughnut holes are done by their color. They should be golden brown. Use a slotted spoon to check. If they float to the top and are golden, they're cooked. Another test is to break one open. It should be fluffy and not doughy inside. Fry for about 3-4 minutes for best results. You learned how to make tasty doughnut holes with a sweet maple glaze. We covered the right ingredients, step-by-step instructions, and handy tips. You can customize your recipe with different flavors and toppings. Proper storage keeps them fresh for longer. Now you can enjoy delicious doughnut holes any time you want. Happy cooking!

WANT TO SAVE THIS RECIPE?

Get ready to indulge in a sweet treat that’s simple to make: maple glazed doughnut holes! With their soft texture and rich, sweet glaze, these bites are perfect for any occasion. I’ll guide you step-by-step through the ingredients and techniques needed to create these delicious delights. Whether you’re a baking pro or a beginner, you’ll impress everyone with this delightful snack. Let’s dive in and bring a little maple magic to your kitchen!

Why I Love This Recipe

  1. Irresistibly Sweet: The combination of maple syrup and powdered sugar creates a glaze that is perfectly sweet and adds a delectable finish to the doughnut holes.
  2. Simple and Quick: This recipe is easy to follow and can be made in just 30 minutes, making it perfect for a last-minute treat.
  3. Perfect for Any Occasion: Whether it’s a cozy weekend breakfast or a holiday gathering, these doughnut holes are a hit with everyone.
  4. Customizable Delight: You can easily add your favorite spices or toppings, making each batch unique and tailored to your taste.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

In this recipe, I use all-purpose flour. It gives the doughnut holes their light texture. Granulated sugar adds sweetness. Baking powder helps them rise. Salt enhances flavor, while cinnamon adds a warm touch.

Wet Ingredients

  • 1 large egg
  • 3/4 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

A large egg binds our mixture. Buttermilk gives it a rich taste and moisture. Melted unsalted butter adds flavor and softens the dough. Vanilla extract gives a lovely aroma and taste.

Maple Glaze Ingredients

  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1-2 tablespoons milk (to reach desired consistency)

The glaze is sweet and sticky. Powdered sugar makes it smooth. Pure maple syrup adds that wonderful maple flavor. Milk is key for adjusting its thickness. You can make it as thin or thick as you like.

Step-by-Step Instructions

Preparing the Doughnut Mixture

Mixing dry ingredients

First, grab a large mixing bowl. In it, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Make sure everything is well combined. This step builds the base for our doughnut holes.

Combining wet ingredients

In a second bowl, beat 1 large egg. Add 3/4 cup of buttermilk, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Mix until the texture is smooth. Once ready, pour this wet mixture into the dry ingredients. Gently fold them together until just combined. Be careful not to over-mix. This keeps the dough light and fluffy.

Frying the Doughnut Holes

Heating the oil

Next, heat oil in a deep fryer or a large pot. Aim for a temperature of 350°F (175°C). Use a cooking thermometer to check. This step is key for crispy doughnut holes.

Dropping dough into the oil

Once the oil is hot, use a small cookie scoop or a tablespoon. Carefully drop spoonfuls of dough into the oil. Fry them in small batches. Cook for about 3-4 minutes, turning them so they brown evenly. They should be golden and cooked through. Remove them with a slotted spoon and place them on a plate lined with paper towels. This helps drain any excess oil.

Making the Maple Glaze

Whisking glaze ingredients

While the doughnut holes cool, prepare the maple glaze. In a bowl, whisk together 1 cup of powdered sugar, 3 tablespoons of pure maple syrup, and 1-2 tablespoons of milk. Adjust the milk based on how thick you want the glaze. It should be smooth and easy to dip.

Dipping the doughnut holes

Now, dip each warm doughnut hole into the glaze. Allow the excess glaze to drip off. Place them on a wire rack or a parchment-lined plate to set. Enjoy the sweet, sticky goodness!

Tips & Tricks

Frying Tips

  • Maintaining oil temperature: Keep the oil at 350°F (175°C). Use a thermometer for accuracy. If the oil is too cool, the doughnut holes will soak up oil. If it’s too hot, they will burn.
  • Ensuring even cooking: Fry in small batches. This keeps the oil temperature steady. Turn the doughnut holes with a slotted spoon. This helps them cook evenly on all sides.

Glazing Techniques

  • How to achieve the perfect glaze consistency: Mix powdered sugar, maple syrup, and milk. Start with 1 tablespoon of milk. Add more for a thinner glaze. Aim for a smooth, pourable texture that coats well.
  • Suggestions for additional toppings: Try adding sprinkles, chopped nuts, or a dusting of cinnamon sugar. These add flavor and visual appeal.

Presentation Tips

  • Creative serving ideas: Stack the doughnut holes in a rustic bowl. Use a tiered platter for a fun display. This makes the treat look more inviting.
  • Enhancing visual appeal: Dust with cinnamon sugar or crushed nuts. Arrange them in different heights. This draws the eye and makes your treat stand out.

Pro Tips

  1. Use Fresh Ingredients: Always ensure your baking powder is fresh for optimal rise and lightness in your doughnut holes.
  2. Temperature Matters: The oil should be at 350°F (175°C) for perfect frying; too hot and they’ll burn, too cool and they’ll be greasy.
  3. Don’t Overmix: Gently fold the wet and dry ingredients together to prevent tough doughnut holes; a few lumps are okay!
  4. Glaze While Warm: Dip the doughnut holes into the glaze while they’re still warm for better adherence and a delicious finish.

Variations

Flavor Variations

You can make these doughnut holes your own. Adding spices like nutmeg gives a warm twist. Just a pinch can change the flavor. You might also try different extracts. Almond or maple extracts can add a unique taste.

Dietary Adjustments

Need a gluten-free option? Use a gluten-free flour blend. This swap keeps the doughnut holes soft and tasty. For vegan adaptations, replace the egg with a flax egg. Use plant-based milk and vegan butter too. These changes keep the treat delicious and friendly for all diets.

Additional Toppings

Want to mix it up? Try different glaze flavors. You can use chocolate or vanilla glaze instead of maple. For added fun, think about sprinkles or nuts. Chopped pecans or crushed peanuts add crunch. A sprinkle of cinnamon sugar can also enhance the look and taste.

Storage Info

Storing Doughnut Holes

To keep your doughnut holes fresh, store them in an airtight container. This helps prevent them from drying out. You can place a paper towel in the container to absorb excess moisture. They last about two days at room temperature. If you want them to last longer, store them in the fridge for up to a week.

Reheating Instructions

For best results, reheat your doughnut holes in the oven. Preheat your oven to 350°F (175°C). Place the doughnut holes on a baking sheet and heat for about 5-7 minutes. This method keeps them light and fluffy. Avoid using the microwave, as it can make them soggy. If you want to enjoy them warm, this oven method works great!

FAQs

What is the best type of flour for doughnut holes?

The best flour for doughnut holes is all-purpose flour. It gives a nice texture. You can also use cake flour for a softer bite. Avoid bread flour, as it may make them too dense. If you’re gluten-free, try a gluten-free all-purpose blend. It works well and keeps the doughnut holes light.

Can I use different types of milk?

Yes, you can use different types of milk. If you don’t have buttermilk, use regular milk with a splash of vinegar. This mix mimics buttermilk’s tang. You can also use almond milk or soy milk for a dairy-free option. Just make sure to keep the same amount.

How do I know when the doughnut holes are done frying?

You can tell when doughnut holes are done by their color. They should be golden brown. Use a slotted spoon to check. If they float to the top and are golden, they’re cooked. Another test is to break one open. It should be fluffy and not doughy inside. Fry for about 3-4 minutes for best results.

You learned how to make tasty doughnut holes with a sweet maple glaze. We covered the right ingredients, step-by-step instructions, and handy tips. You can customize your recipe with different flavors and toppings. Proper storage keeps them fresh for longer. Now you can enjoy delicious doughnut holes any time you want. Happy cookin

- 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon In this recipe, I use all-purpose flour. It gives the doughnut holes their light texture. Granulated sugar adds sweetness. Baking powder helps them rise. Salt enhances flavor, while cinnamon adds a warm touch. - 1 large egg - 3/4 cup buttermilk - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract A large egg binds our mixture. Buttermilk gives it a rich taste and moisture. Melted unsalted butter adds flavor and softens the dough. Vanilla extract gives a lovely aroma and taste. - 1 cup powdered sugar - 3 tablespoons pure maple syrup - 1-2 tablespoons milk (to reach desired consistency) The glaze is sweet and sticky. Powdered sugar makes it smooth. Pure maple syrup adds that wonderful maple flavor. Milk is key for adjusting its thickness. You can make it as thin or thick as you like. {{ingredient_image_1}} Mixing dry ingredients First, grab a large mixing bowl. In it, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Make sure everything is well combined. This step builds the base for our doughnut holes. Combining wet ingredients In a second bowl, beat 1 large egg. Add 3/4 cup of buttermilk, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Mix until the texture is smooth. Once ready, pour this wet mixture into the dry ingredients. Gently fold them together until just combined. Be careful not to over-mix. This keeps the dough light and fluffy. Heating the oil Next, heat oil in a deep fryer or a large pot. Aim for a temperature of 350°F (175°C). Use a cooking thermometer to check. This step is key for crispy doughnut holes. Dropping dough into the oil Once the oil is hot, use a small cookie scoop or a tablespoon. Carefully drop spoonfuls of dough into the oil. Fry them in small batches. Cook for about 3-4 minutes, turning them so they brown evenly. They should be golden and cooked through. Remove them with a slotted spoon and place them on a plate lined with paper towels. This helps drain any excess oil. Whisking glaze ingredients While the doughnut holes cool, prepare the maple glaze. In a bowl, whisk together 1 cup of powdered sugar, 3 tablespoons of pure maple syrup, and 1-2 tablespoons of milk. Adjust the milk based on how thick you want the glaze. It should be smooth and easy to dip. Dipping the doughnut holes Now, dip each warm doughnut hole into the glaze. Allow the excess glaze to drip off. Place them on a wire rack or a parchment-lined plate to set. Enjoy the sweet, sticky goodness! - Maintaining oil temperature: Keep the oil at 350°F (175°C). Use a thermometer for accuracy. If the oil is too cool, the doughnut holes will soak up oil. If it's too hot, they will burn. - Ensuring even cooking: Fry in small batches. This keeps the oil temperature steady. Turn the doughnut holes with a slotted spoon. This helps them cook evenly on all sides. - How to achieve the perfect glaze consistency: Mix powdered sugar, maple syrup, and milk. Start with 1 tablespoon of milk. Add more for a thinner glaze. Aim for a smooth, pourable texture that coats well. - Suggestions for additional toppings: Try adding sprinkles, chopped nuts, or a dusting of cinnamon sugar. These add flavor and visual appeal. - Creative serving ideas: Stack the doughnut holes in a rustic bowl. Use a tiered platter for a fun display. This makes the treat look more inviting. - Enhancing visual appeal: Dust with cinnamon sugar or crushed nuts. Arrange them in different heights. This draws the eye and makes your treat stand out. Pro Tips Use Fresh Ingredients: Always ensure your baking powder is fresh for optimal rise and lightness in your doughnut holes. Temperature Matters: The oil should be at 350°F (175°C) for perfect frying; too hot and they’ll burn, too cool and they’ll be greasy. Don’t Overmix: Gently fold the wet and dry ingredients together to prevent tough doughnut holes; a few lumps are okay! Glaze While Warm: Dip the doughnut holes into the glaze while they’re still warm for better adherence and a delicious finish. {{image_2}} You can make these doughnut holes your own. Adding spices like nutmeg gives a warm twist. Just a pinch can change the flavor. You might also try different extracts. Almond or maple extracts can add a unique taste. Need a gluten-free option? Use a gluten-free flour blend. This swap keeps the doughnut holes soft and tasty. For vegan adaptations, replace the egg with a flax egg. Use plant-based milk and vegan butter too. These changes keep the treat delicious and friendly for all diets. Want to mix it up? Try different glaze flavors. You can use chocolate or vanilla glaze instead of maple. For added fun, think about sprinkles or nuts. Chopped pecans or crushed peanuts add crunch. A sprinkle of cinnamon sugar can also enhance the look and taste. To keep your doughnut holes fresh, store them in an airtight container. This helps prevent them from drying out. You can place a paper towel in the container to absorb excess moisture. They last about two days at room temperature. If you want them to last longer, store them in the fridge for up to a week. For best results, reheat your doughnut holes in the oven. Preheat your oven to 350°F (175°C). Place the doughnut holes on a baking sheet and heat for about 5-7 minutes. This method keeps them light and fluffy. Avoid using the microwave, as it can make them soggy. If you want to enjoy them warm, this oven method works great! The best flour for doughnut holes is all-purpose flour. It gives a nice texture. You can also use cake flour for a softer bite. Avoid bread flour, as it may make them too dense. If you're gluten-free, try a gluten-free all-purpose blend. It works well and keeps the doughnut holes light. Yes, you can use different types of milk. If you don't have buttermilk, use regular milk with a splash of vinegar. This mix mimics buttermilk's tang. You can also use almond milk or soy milk for a dairy-free option. Just make sure to keep the same amount. You can tell when doughnut holes are done by their color. They should be golden brown. Use a slotted spoon to check. If they float to the top and are golden, they're cooked. Another test is to break one open. It should be fluffy and not doughy inside. Fry for about 3-4 minutes for best results. You learned how to make tasty doughnut holes with a sweet maple glaze. We covered the right ingredients, step-by-step instructions, and handy tips. You can customize your recipe with different flavors and toppings. Proper storage keeps them fresh for longer. Now you can enjoy delicious doughnut holes any time you want. Happy cooking!

Maple Glazed Doughnut Holes

Delicious doughnut holes coated in a sweet maple glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20
Calories 100 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 1 large egg
  • 0.75 cups buttermilk
  • 0.25 cups unsalted butter, melted
  • 1 teaspoon vanilla extract
  • to taste oil for frying
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1-2 tablespoons milk (to reach desired consistency)

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
  • In a separate bowl, beat the egg. Then, add buttermilk, melted butter, and vanilla extract, mixing until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid over-mixing for the lightest doughnut holes.
  • Heat oil in a deep fryer or a large pot to 350°F (175°C) for frying.
  • Once the oil is hot, use a small cookie scoop (or a tablespoon) to drop spoonfuls of dough into the hot oil, frying in small batches.
  • Fry the doughnut holes for about 3-4 minutes, turning them occasionally until they are golden brown and cooked through. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  • While the doughnut holes are cooling slightly, prepare the maple glaze by whisking together powdered sugar, maple syrup, and milk in a bowl until smooth. Adjust milk quantity to reach desired consistency (thicker or thinner).
  • Dip the warm doughnut holes into the glaze, allowing excess to drip off, and place them on a wire rack or a parchment-lined plate to set.

Notes

Dust the glazed doughnut holes with a sprinkle of cinnamon sugar or crushed nuts for an extra touch. Serve them stacked in a rustic bowl or on a tiered platter for a delightful treat display. Enjoy fresh!
Keyword dessert, doughnuts, fried, maple

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