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Maple Glazed Doughnut Holes Tasty and Simple Treat

by on December 8, 2024

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If you love sweet treats, you’re in for a real delight with these maple glazed doughnut holes! They are simple to make and bursting with flavor. In this blog post, I’ll guide you through easy steps to create these tasty bites that will impress your friends and family. Let’s get started on making your new favorite snack—sweet, warm, and oh-so-satisfying!

To make these tasty maple glazed doughnut holes, gather the following: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1/2 tsp ground cinnamon - 1/4 cup unsalted butter, melted - 3/4 cup buttermilk - 1 large egg - 1 tsp vanilla extract - Oil for frying (vegetable or canola) - 1/2 cup maple syrup - 1/4 cup powdered sugar (for glazing) Choosing quality ingredients makes a big difference. Here are my tips: - Flour: Use fresh all-purpose flour. Check the date on the bag. - Buttermilk: Look for real buttermilk, not powdered. It adds moisture and flavor. - Maple syrup: Opt for pure maple syrup. It has a richer taste than imitation syrup. - Eggs: Choose large, fresh eggs. They help bind the doughnut holes well. - Butter: Use unsalted butter for better control of salt in your recipe. Feel free to get creative! Here are some optional ingredients: - Nuts: Chop walnuts or pecans for a crunchy topping. - Spices: Add nutmeg or ginger for extra warmth. - Chocolate: Drizzle melted chocolate over the glaze for a sweet twist. - Fruits: Toss in some dried fruit like cranberries or raisins for added flavor. These additions can make your doughnut holes unique and fun! {{ingredient_image_1}} Start by grabbing a large mixing bowl. Add 2 cups of all-purpose flour. Then, mix in 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk all these together until they blend well. This step is key for an even dough. In a separate bowl, combine 1/4 cup of melted unsalted butter and 3/4 cup of buttermilk. Crack in 1 large egg, and add 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and creamy. This blend adds richness to our doughnut holes, making them soft and moist. Get a large pot or deep fryer ready. Heat oil to 350°F (175°C). Make sure you have enough oil so the doughnut holes can float freely. Using a small cookie scoop or a spoon, drop tablespoon-sized amounts of dough into the hot oil. Fry them in batches to avoid crowding. Cook for about 3-4 minutes, turning them occasionally. They should turn a lovely golden brown. Once done, use a slotted spoon to take them out and place them on a paper towel-lined plate to drain excess oil. This helps keep them light and fluffy! Now, you are ready to glaze these treats and enjoy! Frying doughnut holes is an art. Start by heating your oil to 350°F (175°C). Use a deep pot. This helps the doughnut holes cook evenly. If the oil is too hot, they burn. If it’s too cool, they soak up oil. Both ruin the taste. Fry in small batches. This keeps the temperature steady. Turn each hole with a slotted spoon. Cook until golden brown, about 3-4 minutes. Remove them with the slotted spoon. Let them drain on paper towels. The glaze is key to great doughnut holes. Mix maple syrup and powdered sugar in a bowl. Stir until smooth. The glaze should be thick but pourable. If it’s too runny, add more powdered sugar. If it’s too thick, add a bit of maple syrup. Dip warm doughnut holes in the glaze. Make sure they are well-coated. Let excess glaze drip off before setting them on a rack. This helps the glaze set nicely. Don’t skip the sifting step. Sifting flour adds air. This makes your doughnut holes light and fluffy. Avoid overmixing the batter. A few lumps are fine. Overmixing can make them tough. Watch the frying time closely. If you leave them too long, they become dry. Lastly, glaze them while warm. This helps the icing stick better. Enjoy your tasty treats! Pro Tips Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise and texture in your doughnut holes. Monitor Oil Temperature: Use a thermometer to keep the oil at a consistent 350°F (175°C) for even cooking and to prevent greasy doughnuts. Don't Overmix: Mix the batter until just combined to keep your doughnut holes light and fluffy; a few lumps are perfectly fine. Glaze While Warm: Dip the doughnut holes in the maple glaze while they are still warm for better adhesion and a shinier finish. {{image_2}} You can make these doughnut holes even more fun. Try adding spices like nutmeg or ginger to the dough for a warm kick. You can also swap the maple glaze for chocolate or a simple vanilla glaze. This lets you play with flavors based on what you like. If you want a lighter treat, consider baking instead of frying. Preheat your oven to 350°F (175°C) and place the doughnut holes on a greased baking sheet. Bake for 12-15 minutes until golden. They won’t be as crispy, but they will still taste great and save some calories. You can change these doughnut holes with the seasons. In fall, add pumpkin spice to the dough for a cozy flavor. You can also use cocoa powder in the dough for a rich chocolate taste. During the holidays, try adding a splash of peppermint extract to the glaze. These options keep your treats exciting all year long. To keep your doughnut holes fresh, store them in an airtight container. Use wax paper between layers to avoid sticking. This method helps preserve their soft texture. If you have leftover doughnut holes, refrigerate them for longer storage. They can last for up to three days in the fridge. Reheating is simple. Preheat your oven to 350°F (175°C). Place the doughnut holes on a baking sheet. Heat them for about 5-7 minutes or until warm. This method keeps them soft and tasty. Avoid using the microwave, as it can make them chewy. Glazed doughnut holes last for about two days at room temperature. Keep them in a cool, dry place. Unglazed doughnut holes can last a bit longer, around three days. If you want to keep them even longer, consider freezing them. They can stay fresh in the freezer for up to three months. When ready to eat, simply thaw and reheat. Yes, you can use other flours. Whole wheat flour works well. It gives a nutty taste. If you want to make them gluten-free, use a gluten-free flour mix. Just ensure it has a good binding agent for the best texture. You can make a quick substitute for buttermilk. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes. This will give you a similar tangy flavor. You can also use plain yogurt or sour cream mixed with water. You can prepare the dough ahead of time. Keep it in the fridge for up to 24 hours. Just remember to let it warm up a bit before frying. You can also fry them ahead of time and store them in an airtight container. Reheat them in the oven for a few minutes before glazing. This keeps them warm and fresh! In this blog post, we explored the key ingredients to make delicious doughnut holes. I shared tips on choosing the best options and ways to customize your treat. We outlined simple steps to prepare and fry your doughnut holes perfectly. I offered tricks to help you avoid common mistakes and achieve the best glaze. Lastly, we discussed variations for flavor and storage tips. Enjoy creating your sweet treats, and remember to experiment with flavors to make them your own!

Why I Love This Recipe

  1. Deliciously Sweet: The maple glaze adds a rich, sweet flavor that perfectly complements the warm, fluffy doughnut holes.
  2. Simple Ingredients: Made with pantry staples, this recipe is accessible and easy to whip up any time you crave a treat.
  3. Quick to Make: In just 30 minutes, you can have a batch of these delightful doughnut holes ready to enjoy!
  4. Fun to Share: These bite-sized treats are perfect for gatherings, making them a hit at parties or as a sweet surprise for family and friends.

Ingredients

Full list of ingredients

To make these tasty maple glazed doughnut holes, gather the following:

– 2 cups all-purpose flour

– 1/2 cup granulated sugar

– 2 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1/2 tsp ground cinnamon

– 1/4 cup unsalted butter, melted

– 3/4 cup buttermilk

– 1 large egg

– 1 tsp vanilla extract

– Oil for frying (vegetable or canola)

– 1/2 cup maple syrup

– 1/4 cup powdered sugar (for glazing)

Tips for choosing the best ingredients

Choosing quality ingredients makes a big difference. Here are my tips:

– Flour: Use fresh all-purpose flour. Check the date on the bag.

– Buttermilk: Look for real buttermilk, not powdered. It adds moisture and flavor.

– Maple syrup: Opt for pure maple syrup. It has a richer taste than imitation syrup.

– Eggs: Choose large, fresh eggs. They help bind the doughnut holes well.

– Butter: Use unsalted butter for better control of salt in your recipe.

Optional ingredients for customization

Feel free to get creative! Here are some optional ingredients:

– Nuts: Chop walnuts or pecans for a crunchy topping.

– Spices: Add nutmeg or ginger for extra warmth.

– Chocolate: Drizzle melted chocolate over the glaze for a sweet twist.

– Fruits: Toss in some dried fruit like cranberries or raisins for added flavor.

These additions can make your doughnut holes unique and fun!

Step-by-Step Instructions

Preparation of dry ingredients

Start by grabbing a large mixing bowl. Add 2 cups of all-purpose flour. Then, mix in 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk all these together until they blend well. This step is key for an even dough.

Mixing wet ingredients

In a separate bowl, combine 1/4 cup of melted unsalted butter and 3/4 cup of buttermilk. Crack in 1 large egg, and add 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and creamy. This blend adds richness to our doughnut holes, making them soft and moist.

Frying instructions and technique

Get a large pot or deep fryer ready. Heat oil to 350°F (175°C). Make sure you have enough oil so the doughnut holes can float freely. Using a small cookie scoop or a spoon, drop tablespoon-sized amounts of dough into the hot oil. Fry them in batches to avoid crowding. Cook for about 3-4 minutes, turning them occasionally. They should turn a lovely golden brown. Once done, use a slotted spoon to take them out and place them on a paper towel-lined plate to drain excess oil. This helps keep them light and fluffy!

Now, you are ready to glaze these treats and enjoy!

Tips & Tricks

Perfecting the frying process

Frying doughnut holes is an art. Start by heating your oil to 350°F (175°C). Use a deep pot. This helps the doughnut holes cook evenly. If the oil is too hot, they burn. If it’s too cool, they soak up oil. Both ruin the taste.

Fry in small batches. This keeps the temperature steady. Turn each hole with a slotted spoon. Cook until golden brown, about 3-4 minutes. Remove them with the slotted spoon. Let them drain on paper towels.

How to achieve the ideal glaze consistency

The glaze is key to great doughnut holes. Mix maple syrup and powdered sugar in a bowl. Stir until smooth. The glaze should be thick but pourable. If it’s too runny, add more powdered sugar. If it’s too thick, add a bit of maple syrup.

Dip warm doughnut holes in the glaze. Make sure they are well-coated. Let excess glaze drip off before setting them on a rack. This helps the glaze set nicely.

Common mistakes to avoid

Don’t skip the sifting step. Sifting flour adds air. This makes your doughnut holes light and fluffy.

Avoid overmixing the batter. A few lumps are fine. Overmixing can make them tough.

Watch the frying time closely. If you leave them too long, they become dry.

Lastly, glaze them while warm. This helps the icing stick better. Enjoy your tasty treats!

Pro Tips

  1. Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise and texture in your doughnut holes.
  2. Monitor Oil Temperature: Use a thermometer to keep the oil at a consistent 350°F (175°C) for even cooking and to prevent greasy doughnuts.
  3. Don’t Overmix: Mix the batter until just combined to keep your doughnut holes light and fluffy; a few lumps are perfectly fine.
  4. Glaze While Warm: Dip the doughnut holes in the maple glaze while they are still warm for better adhesion and a shinier finish.

Variations

Flavor variations

You can make these doughnut holes even more fun. Try adding spices like nutmeg or ginger to the dough for a warm kick. You can also swap the maple glaze for chocolate or a simple vanilla glaze. This lets you play with flavors based on what you like.

Healthier alternatives

If you want a lighter treat, consider baking instead of frying. Preheat your oven to 350°F (175°C) and place the doughnut holes on a greased baking sheet. Bake for 12-15 minutes until golden. They won’t be as crispy, but they will still taste great and save some calories.

Seasonal variations

You can change these doughnut holes with the seasons. In fall, add pumpkin spice to the dough for a cozy flavor. You can also use cocoa powder in the dough for a rich chocolate taste. During the holidays, try adding a splash of peppermint extract to the glaze. These options keep your treats exciting all year long.

Storage Info

Best ways to store doughnut holes

To keep your doughnut holes fresh, store them in an airtight container. Use wax paper between layers to avoid sticking. This method helps preserve their soft texture. If you have leftover doughnut holes, refrigerate them for longer storage. They can last for up to three days in the fridge.

How to reheat for optimal taste

Reheating is simple. Preheat your oven to 350°F (175°C). Place the doughnut holes on a baking sheet. Heat them for about 5-7 minutes or until warm. This method keeps them soft and tasty. Avoid using the microwave, as it can make them chewy.

Shelf life of glazed vs. unglazed

Glazed doughnut holes last for about two days at room temperature. Keep them in a cool, dry place. Unglazed doughnut holes can last a bit longer, around three days. If you want to keep them even longer, consider freezing them. They can stay fresh in the freezer for up to three months. When ready to eat, simply thaw and reheat.

FAQs

Can I use a different type of flour?

Yes, you can use other flours. Whole wheat flour works well. It gives a nutty taste. If you want to make them gluten-free, use a gluten-free flour mix. Just ensure it has a good binding agent for the best texture.

What can I substitute for buttermilk?

You can make a quick substitute for buttermilk. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes. This will give you a similar tangy flavor. You can also use plain yogurt or sour cream mixed with water.

How can I make these doughnut holes ahead of time?

You can prepare the dough ahead of time. Keep it in the fridge for up to 24 hours. Just remember to let it warm up a bit before frying. You can also fry them ahead of time and store them in an airtight container. Reheat them in the oven for a few minutes before glazing. This keeps them warm and fresh!

In this blog post, we explored the key ingredients to make delicious doughnut holes. I shared tips on choosing the best options and ways to customize your treat. We outlined simple steps to prepare and fry your doughnut holes perfectly. I offered tricks to help you avoid common mistakes and achieve the best glaze. Lastly, we discussed variations for flavor and storage tips. Enjoy creating your sweet treats, and remember to experiment with flavors to make them your ow

To make these tasty maple glazed doughnut holes, gather the following: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1/2 tsp ground cinnamon - 1/4 cup unsalted butter, melted - 3/4 cup buttermilk - 1 large egg - 1 tsp vanilla extract - Oil for frying (vegetable or canola) - 1/2 cup maple syrup - 1/4 cup powdered sugar (for glazing) Choosing quality ingredients makes a big difference. Here are my tips: - Flour: Use fresh all-purpose flour. Check the date on the bag. - Buttermilk: Look for real buttermilk, not powdered. It adds moisture and flavor. - Maple syrup: Opt for pure maple syrup. It has a richer taste than imitation syrup. - Eggs: Choose large, fresh eggs. They help bind the doughnut holes well. - Butter: Use unsalted butter for better control of salt in your recipe. Feel free to get creative! Here are some optional ingredients: - Nuts: Chop walnuts or pecans for a crunchy topping. - Spices: Add nutmeg or ginger for extra warmth. - Chocolate: Drizzle melted chocolate over the glaze for a sweet twist. - Fruits: Toss in some dried fruit like cranberries or raisins for added flavor. These additions can make your doughnut holes unique and fun! {{ingredient_image_1}} Start by grabbing a large mixing bowl. Add 2 cups of all-purpose flour. Then, mix in 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk all these together until they blend well. This step is key for an even dough. In a separate bowl, combine 1/4 cup of melted unsalted butter and 3/4 cup of buttermilk. Crack in 1 large egg, and add 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and creamy. This blend adds richness to our doughnut holes, making them soft and moist. Get a large pot or deep fryer ready. Heat oil to 350°F (175°C). Make sure you have enough oil so the doughnut holes can float freely. Using a small cookie scoop or a spoon, drop tablespoon-sized amounts of dough into the hot oil. Fry them in batches to avoid crowding. Cook for about 3-4 minutes, turning them occasionally. They should turn a lovely golden brown. Once done, use a slotted spoon to take them out and place them on a paper towel-lined plate to drain excess oil. This helps keep them light and fluffy! Now, you are ready to glaze these treats and enjoy! Frying doughnut holes is an art. Start by heating your oil to 350°F (175°C). Use a deep pot. This helps the doughnut holes cook evenly. If the oil is too hot, they burn. If it’s too cool, they soak up oil. Both ruin the taste. Fry in small batches. This keeps the temperature steady. Turn each hole with a slotted spoon. Cook until golden brown, about 3-4 minutes. Remove them with the slotted spoon. Let them drain on paper towels. The glaze is key to great doughnut holes. Mix maple syrup and powdered sugar in a bowl. Stir until smooth. The glaze should be thick but pourable. If it’s too runny, add more powdered sugar. If it’s too thick, add a bit of maple syrup. Dip warm doughnut holes in the glaze. Make sure they are well-coated. Let excess glaze drip off before setting them on a rack. This helps the glaze set nicely. Don’t skip the sifting step. Sifting flour adds air. This makes your doughnut holes light and fluffy. Avoid overmixing the batter. A few lumps are fine. Overmixing can make them tough. Watch the frying time closely. If you leave them too long, they become dry. Lastly, glaze them while warm. This helps the icing stick better. Enjoy your tasty treats! Pro Tips Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise and texture in your doughnut holes. Monitor Oil Temperature: Use a thermometer to keep the oil at a consistent 350°F (175°C) for even cooking and to prevent greasy doughnuts. Don't Overmix: Mix the batter until just combined to keep your doughnut holes light and fluffy; a few lumps are perfectly fine. Glaze While Warm: Dip the doughnut holes in the maple glaze while they are still warm for better adhesion and a shinier finish. {{image_2}} You can make these doughnut holes even more fun. Try adding spices like nutmeg or ginger to the dough for a warm kick. You can also swap the maple glaze for chocolate or a simple vanilla glaze. This lets you play with flavors based on what you like. If you want a lighter treat, consider baking instead of frying. Preheat your oven to 350°F (175°C) and place the doughnut holes on a greased baking sheet. Bake for 12-15 minutes until golden. They won’t be as crispy, but they will still taste great and save some calories. You can change these doughnut holes with the seasons. In fall, add pumpkin spice to the dough for a cozy flavor. You can also use cocoa powder in the dough for a rich chocolate taste. During the holidays, try adding a splash of peppermint extract to the glaze. These options keep your treats exciting all year long. To keep your doughnut holes fresh, store them in an airtight container. Use wax paper between layers to avoid sticking. This method helps preserve their soft texture. If you have leftover doughnut holes, refrigerate them for longer storage. They can last for up to three days in the fridge. Reheating is simple. Preheat your oven to 350°F (175°C). Place the doughnut holes on a baking sheet. Heat them for about 5-7 minutes or until warm. This method keeps them soft and tasty. Avoid using the microwave, as it can make them chewy. Glazed doughnut holes last for about two days at room temperature. Keep them in a cool, dry place. Unglazed doughnut holes can last a bit longer, around three days. If you want to keep them even longer, consider freezing them. They can stay fresh in the freezer for up to three months. When ready to eat, simply thaw and reheat. Yes, you can use other flours. Whole wheat flour works well. It gives a nutty taste. If you want to make them gluten-free, use a gluten-free flour mix. Just ensure it has a good binding agent for the best texture. You can make a quick substitute for buttermilk. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes. This will give you a similar tangy flavor. You can also use plain yogurt or sour cream mixed with water. You can prepare the dough ahead of time. Keep it in the fridge for up to 24 hours. Just remember to let it warm up a bit before frying. You can also fry them ahead of time and store them in an airtight container. Reheat them in the oven for a few minutes before glazing. This keeps them warm and fresh! In this blog post, we explored the key ingredients to make delicious doughnut holes. I shared tips on choosing the best options and ways to customize your treat. We outlined simple steps to prepare and fry your doughnut holes perfectly. I offered tricks to help you avoid common mistakes and achieve the best glaze. Lastly, we discussed variations for flavor and storage tips. Enjoy creating your sweet treats, and remember to experiment with flavors to make them your own!

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 24
Calories 100 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • Oil for frying vegetable or canola
  • 1/2 cup maple syrup
  • 1/4 cup powdered sugar (for glazing)

Instructions
 

  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
  • In another bowl, mix the melted butter, buttermilk, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if there are a few lumps.
  • In a large pot or deep fryer, heat oil to 350°F (175°C). Use enough oil for the doughnut holes to float freely.
  • Using a small cookie scoop or spoon, carefully drop tablespoon-sized amounts of the dough into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they are golden brown all over.
  • Remove the doughnut holes from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  • In a small bowl, mix the maple syrup with powdered sugar until smooth and slightly thickened.
  • While the doughnut holes are still warm, dip each one into the maple glaze, ensuring they're well-coated. Allow any excess glaze to drip off.
  • Place the glazed doughnut holes on a wire rack to set before serving.

Notes

Arrange the doughnut holes on a whimsical serving platter, dusting with extra powdered sugar for a touch of elegance. You can also drizzle additional maple syrup over them for a more indulgent finish. Enjoy with a cup of coffee or tea!
Keyword dessert, doughnuts, fried, maple

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