Why You’ll Love This Recipe

I love that this recipe turns simple pantry ingredients into something bakery-worthy. Chilling the dough makes it easier to handle and creates a soft, tender crumb, while the maple glaze adds a beautifully smooth, sweet finish. Making these donut holes from scratch fills my kitchen with the most delicious aroma and brings that cozy, nostalgic feeling of homemade baking. They’re worth every minute of effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Donut Holes
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
Oil for frying (vegetable or canola)

For the Maple Glaze
1 cup powdered sugar
2–3 tablespoons pure maple syrup
1–2 tablespoons milk (as needed for consistency)

Optional Add-Ins
1/4 cup chopped nuts or raisins (for added texture)
1/2 teaspoon vanilla or almond extract (for extra flavor)

Directions

Make the Donut Dough

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

2. In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth.

3. Gently fold the wet ingredients into the dry mixture using a spatula. Mix just until combined—overmixing can make the donut holes dense.

4. Cover the dough and refrigerate for at least 30 minutes to firm it up. Chilling helps make the dough easier to shape and ensures a tender texture.

Shape and Fry the Donut Holes

1. Heat oil in a deep pot or Dutch oven to 350–375°F (175–190°C). Use a thermometer for accuracy.

2. Scoop small portions of dough (about 1 tablespoon each) and roll them gently into balls.

3. Carefully lower 4–6 donut holes into the hot oil using a slotted spoon. Fry for 2–3 minutes per side until golden brown and puffed.

4. Remove the donut holes and place them on paper towels to drain excess oil. Allow them to cool slightly before glazing.

Make the Maple Glaze

1. In a medium bowl, whisk together the powdered sugar and maple syrup.

2. Add milk gradually, one tablespoon at a time, until the glaze is smooth and pourable but thick enough to coat the donuts.

3. Dip each donut hole into the glaze, turning to coat evenly. Place them on a wire rack to allow the glaze to set.

Servings and Timing

Serves: 12–15 donut holes
Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes

Variations

• Spiced maple glaze: Add a pinch of cinnamon or nutmeg to the glaze for extra warmth.

• Vanilla twist: Stir a drop of vanilla extract into the glaze for a richer flavor.

• Stuffed donut holes: I love filling them with jam, cream cheese, or chocolate ganache before frying for a surprise inside.

• Nutty crunch: Sprinkle chopped toasted pecans or walnuts over the glaze for added texture.

• Seasonal flavor: Mix pumpkin spice or peppermint extract into the dough for a festive version.

Storage/Reheating

I store leftover donut holes in an airtight container at room temperature for up to 2 days. To reheat, I warm them in a 300°F oven for about 5 minutes to revive their softness. The glaze will slightly melt but stay delicious. If I plan to make them ahead, I keep the donut holes unglazed and dip them fresh before serving. They’re best enjoyed warm, when the glaze is just set and the inside is still fluffy.

FAQs

1. Why do I need to chill the dough?

Chilling makes the dough easier to shape and helps reduce gluten formation, which keeps the donut holes soft and tender.

2. What’s the best oil for frying?

I prefer using vegetable or canola oil—they have a neutral flavor and high smoke point.

3. How do I know when the oil is ready?

The oil should maintain a steady temperature between 350°F and 375°F. If it’s too hot, the donuts brown too quickly; too cool, and they absorb oil.

4. Can I bake these instead of frying?

Yes! I bake them in a mini muffin tin at 375°F for about 10–12 minutes until golden.

5. Can I make the glaze thicker or thinner?

Yes, I adjust the milk or powdered sugar to reach my preferred consistency—thicker for a heavier coating, thinner for a lighter drizzle.

6. Can I use pancake syrup instead of maple syrup?

Pure maple syrup gives the best flavor, but pancake syrup can be used in a pinch.

7. How do I keep the donut holes round when frying?

I use a small cookie scoop and lower them gently into the oil to maintain their shape.

8. Can I make them gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend for similar results.

9. What’s the best way to glaze without mess?

I hold each donut hole on a fork, dip it in the glaze, and let the excess drip off before placing it on a rack.

10. Can I double the recipe?

Absolutely! I often make a double batch for parties or brunch, as these disappear fast.

Conclusion

These maple glazed donut holes are the kind of treat that makes any day special. I love how the warm, tender dough and glossy maple glaze come together to create the perfect bite of sweetness. Making them from scratch might take a little time, but the aroma, flavor, and satisfaction of homemade donuts make every minute worthwhile. They’re simple, nostalgic, and a joy to share—or keep all to myself.