Delicious Maple Glazed Donut Holes

$- 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 special role in making the donut holes taste great. All-purpose flour gives them structure. Granulated sugar adds sweetness, while baking powder helps them rise. Salt enhances the flavor, and cinnamon adds warmth. Milk keeps the dough moist, and the egg binds it together. Unsalted butter adds richness, and vanilla gives a lovely aroma. For the glaze, maple syrup provides a sweet, earthy flavor, while powdered sugar ensures a smooth texture. You can swap all-purpose flour with whole wheat flour for a nutty taste. If you want a healthier option, use honey instead of granulated sugar. Almond milk or soy milk works well if you need a non-dairy choice. You can replace unsalted butter with coconut oil for a different flavor. If you don't have maple syrup, try using agave nectar, but the taste will change. {{ingredient_image_2}} Start by gathering your ingredients. In a bowl, mix one cup of all-purpose flour, a quarter cup of granulated sugar, one tablespoon of baking powder, a quarter teaspoon of salt, and half a teaspoon of ground cinnamon. Whisk them well to remove lumps. Next, in another bowl, combine a quarter cup of milk, one large egg, two tablespoons of melted butter, and one teaspoon of vanilla extract. Whisk this until it’s smooth. Slowly pour this wet mix into your dry mix. Stir gently until it’s just combined. Don’t worry if small lumps remain; they are okay! Prepare to fry by heating oil in a deep pot. Aim for about two to three inches of oil, enough to cover the donut holes. Heat the oil to around 350°F (175°C). To check if the oil is ready, drop in a small piece of dough. If it bubbles and rises, you’re good to go! Shape your dough into small balls, about one inch wide. Carefully place a few into the hot oil. Fry them for three to four minutes, turning them to brown evenly. When they turn golden brown, they are done! Once cooked, lift them out with a slotted spoon. Let them drain on a paper towel-lined plate to remove excess oil. Make your glaze while the donut holes cool slightly. In a bowl, mix half a cup of maple syrup with a quarter cup of powdered sugar. Whisk until it’s smooth and creamy. When the donut holes are still warm, dip each one into the glaze. Make sure they are fully coated. Place the glazed donut holes on a wire rack. Let them sit for a few minutes so the glaze can set. Enjoy your delicious maple glazed donut holes! To make a great glaze, use fresh maple syrup. Mix it with powdered sugar until it’s smooth. You want the glaze to be thick enough to coat the donut holes but still flow easily. Dip each warm donut hole right after frying. This helps the glaze stick better. If the glaze is too runny, add more powdered sugar. If it’s too thick, add a splash of milk. When frying, be very careful. Always use a deep pot or fryer. Fill it with enough oil, about 2-3 inches deep. Heat the oil to 350°F (175°C). Use a thermometer to check. Never leave hot oil unattended. It can start a fire. Always keep a lid nearby to cover the pot if needed. Use a slotted spoon to remove the donut holes safely. A few mistakes can ruin your donut holes. First, don’t overmix the batter. It should be lumpy, not smooth. Second, fry in small batches. Crowding the pot can lower the oil temperature. This makes the donut holes greasy. Lastly, glaze them while warm. If you let them cool too much, the glaze won’t stick. Following these tips ensures your donut holes are perfect every time! Pro Tips Oil Temperature: Ensure your oil is at the right temperature (around 350°F or 175°C) for perfectly fried donut holes. Use a thermometer for accuracy. Don't Overmix: When combining wet and dry ingredients, mix until just combined to keep the donut holes light and fluffy. Lumps are okay! Glazing Technique: For a thicker glaze, let the donut holes cool slightly before dipping. This helps the glaze adhere better. Serving Suggestions: Serve your donut holes warm with a side of extra maple syrup for dipping, and sprinkle with cinnamon or powdered sugar for an extra touch. {{image_4}} You can change the flavor of your donut holes easily. Try adding cocoa powder for chocolate donut holes. Mix in lemon zest for a bright, zesty taste. You can also use spices like nutmeg or cardamom for a unique spin. Each flavor twist keeps things fun and fresh. Baked donut holes can be a healthier choice. They use less oil and can still taste great. To bake, use a muffin tin instead of frying. Just adjust the baking time to about 10-12 minutes at 350°F. Fried donut holes are crisp and golden, but baking gives you a lighter treat. Seasonal toppings can elevate your donut holes. In fall, sprinkle them with crushed pecans or walnuts. During winter, add a sprinkle of cinnamon sugar for a warm touch. For spring, fresh fruit like strawberries or blueberries can brighten your plate. These small changes make each batch special and exciting! To keep your donut holes fresh, store them in an airtight container. This method helps maintain their soft texture. If you have leftover donut holes, place them in a single layer to avoid sticking. You can leave them at room temperature for up to two days. For longer storage, consider refrigerating them. Just remember to seal them well. When you want to enjoy warm donut holes again, reheating is easy. Place them in a microwave-safe dish. Heat in the microwave for about 10-15 seconds. This warms them up quickly. If you prefer, you can also reheat them in an oven. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet for about 5 minutes. They’ll be warm and tasty! To freeze your maple glazed donut holes, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. After that, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. When you're ready to eat them, thaw at room temperature or use the reheating instructions above. Enjoy your sweet treats anytime! To make the glaze thicker, add more powdered sugar. Start with a small amount. Mix it in until you reach your desired thickness. If it’s too thick, add a tiny bit of maple syrup. Do this slowly to keep control of the consistency. A thicker glaze will coat the donut holes better and create a nice shine. Yes, you can use cake mix for donut holes. This option makes the process easier and quicker. Just follow the instructions on the cake mix box to prepare the batter. Make sure to shape the batter into small balls. Fry them as you would with the regular donut holes recipe for a fun twist. You can find maple glazed donut holes at many local bakeries or donut shops. They are often a popular choice. Some grocery stores also carry them in their bakery section. If you want fresh ones, try making them at home. This way, you can enjoy them warm and customize the glaze to your liking. In this article, we explored how to make delicious donut holes. We covered the key ingredients and their substitutes, step-by-step cooking methods, and helpful tips for the perfect glaze. You learned to avoid common mistakes and how to try various flavors. We also discussed storage methods to keep your treats fresh. Remember, practice helps you improve. Enjoy making and sharing your tasty creations!$

Delicious Maple Glazed Donut Holes

These delightful donut holes are coated in a sweet maple glaze, perfect for a treat any time of day.

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Prep Time 15

Cook Time 15

Total Time 30

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 mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. Ensure they are well blended to avoid any clumps.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until the mixture is smooth and uniform.
Gradually pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Take care not to overmix; it’s fine if the batter has some small lumps.
In a deep pot or a deep fryer, heat oil over medium heat. You will need enough oil (about 2-3 inches deep) to fully immerse the donut holes when frying.
To determine if the oil is ready, aim for a temperature of around 350°F (175°C).
Using a small cookie scoop or your hands, form the dough into small balls, approximately 1 inch in diameter. Carefully lower them into the hot oil, frying only a few at a time to avoid overcrowding the pot.
Cook the donut holes for about 3-4 minutes, turning them occasionally to achieve even browning. They should be golden brown when done.
Once cooked, remove the donut holes from the oil using a slotted spoon and transfer them to a paper towel-lined plate to absorb any excess oil.
In a separate bowl, whisk together the maple syrup and powdered sugar until the glaze is smooth and creamy.
While the donut holes are still warm, dip each one into the maple glaze, ensuring they are thoroughly coated.
Place the glazed donut holes on a wire rack, allowing them to rest for a few minutes so the glaze can set.

Notes

For an appealing display, arrange the glazed donut holes on a decorative plate or tiered cake stand. You can sprinkle a pinch of extra cinnamon or powdered sugar on top for an elegant touch, along with a small dish of extra maple syrup on the side for dipping!

Keyword dessert, donut holes, maple glaze