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Maple Glazed Donut Holes: A Sweet Treat Worth the Effort

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These Maple Glazed Donut Holes are fluffy, golden bites of homemade goodness coated in a luscious maple glaze. Perfectly sweet, tender inside, and lightly crisp outside, they’re an irresistible treat for breakfast, brunch, or anytime you want a cozy indulgence.

Ingredients

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

1/2 teaspoon vanilla or almond extract

Instructions

  1. Make the Donut Dough: In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk buttermilk, egg, and melted butter. Gently fold wet ingredients into dry until just combined. Cover and refrigerate for 30 minutes to firm up the dough.
  2. Shape and Fry: Heat oil in a deep pot to 350–375°F (175–190°C). Scoop 1-tablespoon portions of dough and roll into balls. Fry 4–6 at a time for 2–3 minutes per side, until golden and puffed. Drain on paper towels.
  3. Make the Maple Glaze: Whisk powdered sugar and maple syrup in a bowl. Add milk gradually until smooth and pourable.
  4. Glaze the Donut Holes: Dip each warm donut hole into the glaze, coating evenly. Place on a wire rack to set.

Notes

Chill the dough before frying for easier shaping and a lighter texture.

Keep oil at a consistent temperature for even frying.

Pure maple syrup gives the best flavor for the glaze.

For baked donut holes, use a mini muffin tin and bake at 375°F for 10–12 minutes.

Best enjoyed warm, right after glazing.

Nutrition

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