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To make maple glazed donut holes, gather these key ingredients: - 1 1/2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup buttermilk - 1 large egg - 4 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - Oil for frying For the maple glaze, you will need: - 1 cup powdered sugar - 2-3 tablespoons pure maple syrup - 1-2 tablespoons milk (adjust for desired consistency) You can replace some ingredients if needed: - All-purpose flour: Use whole wheat flour for a nutty flavor. - Granulated sugar: Coconut sugar works well for a richer taste. - Buttermilk: Mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar as a substitute. - Unsalted butter: Coconut oil can be a great dairy-free option. - Powdered sugar: You can blend granulated sugar until fine if you run out. Picking quality ingredients makes a big difference. Here are some tips: - Flour: Look for unbleached all-purpose flour for better texture. - Maple syrup: Choose pure maple syrup over imitation for real flavor. - Butter: Use high-quality unsalted butter for a rich taste. - Eggs: Fresh, free-range eggs usually have more flavor. - Spices: Freshly ground cinnamon gives a stronger aroma and taste. These choices will help your donut holes shine with flavor and texture. Enjoy the process; it is part of the fun! Start by gathering your ingredients. In a large bowl, mix together: - 1 1/2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon Whisk these dry ingredients until they blend well. In another bowl, blend the wet ingredients: - 1/2 cup buttermilk - 1 large egg - 4 tablespoons melted unsalted butter - 1 teaspoon vanilla extract Whisk them together until smooth. Now, pour the wet mix into the dry mix. Stir gently, but do not overmix. Some lumps are okay. With floured hands, scoop out small portions of dough. Roll them into balls about 1 inch in size. Place these balls on a floured surface. Make sure they are spaced apart to avoid sticking. For frying, use a deep-fryer or a large pot. Add enough oil for the donut holes to float. Heat the oil to 350°F (175°C). Once hot, drop a few dough balls in. Fry them for about 3-4 minutes, turning often with a slotted spoon. They should turn golden brown. In a small bowl, mix together: - 1 cup powdered sugar - 2-3 tablespoons pure maple syrup - 1-2 tablespoons milk Whisk this mixture until it is smooth. Adjust the milk until you get the glaze consistency you want. Once the donut holes cool slightly, dip each one into the glaze. Make sure to coat them well. Place the glazed donut holes on a cooling rack so the glaze can set. Enjoy your delicious maple glazed donut holes! To make the best maple glaze, use pure maple syrup. It gives a rich flavor. Start with 1 cup of powdered sugar. Add 2-3 tablespoons of syrup. Then, mix in 1-2 tablespoons of milk. Adjust the milk until your glaze is smooth. A thicker glaze coats well, while a thinner glaze drips nicely. Dip each warm donut hole in the glaze. Let the excess drip off. This way, you get an even coat. Frying donut holes takes care and attention. Heat your oil to 350°F (175°C). Use a deep-fryer or a heavy pot. If the oil is too hot, the outside cooks too fast. If too cold, they absorb oil. Fry a few donut holes at a time. Overcrowding cools the oil and makes them greasy. Turn them often for even browning. They should fry for about 3-4 minutes. Once golden brown, remove them with a slotted spoon and drain on paper towels. If your donut holes are too dense, you may have overmixed the batter. Stir gently and leave some lumps. If they soak up too much oil, the oil might be too cool. For uneven frying, make sure to turn them often. If your glaze is too thick, add more milk. If it's too thin, add more powdered sugar. These tips will help you create perfect maple glazed donut holes every time. {{image_4}} You can change the flavor of your donut holes easily. Try adding cocoa powder for chocolate donut holes. Just mix in 1/4 cup of cocoa powder with the dry ingredients. For a fruity twist, add blueberries or raspberries to the dough. Use about 1 cup of fresh or frozen fruit. This change makes your donut holes fun and tasty. The maple glaze is sweet and smooth, but you can have fun with it! Try a chocolate glaze by melting chocolate and mixing it with a little cream. For a fruity glaze, blend powdered sugar and fruit juice. You can use lemon or orange juice to add a zest. Each glaze gives a new taste to your donut holes. Fried donut holes are crispy and soft inside. They are often richer in flavor. Baking donut holes is a lighter option. To bake, scoop the dough into a greased muffin tin. Bake at 350°F for about 15-20 minutes. Both methods give tasty results. Choose what fits your mood! To keep your donut holes fresh, store them in an airtight container. Place a paper towel in the bottom to absorb moisture. Seal the container tightly and keep it at room temperature. They will stay good for about 1-2 days. If you want them to last longer, consider freezing them. To freeze your donut holes, first let them cool completely. Next, arrange them in a single layer on a baking sheet. Freeze them for about an hour. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy your donut holes again, remove what you need from the freezer. Let them thaw in the fridge overnight or at room temperature for a few hours. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will make them warm and soft again. If you like, you can also microwave them for about 15-20 seconds. Enjoy your sweet treat! Yes, you can use regular milk. Buttermilk adds a tangy flavor. If you don’t have buttermilk, you can make a substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will mimic buttermilk's taste and texture. For frying donut holes, use oils with a high smoke point. Good options include vegetable oil, canola oil, or peanut oil. These oils heat well and won’t burn easily. This helps you achieve that perfect golden brown color. Donut holes taste best the day you make them. They can stay fresh for about two days at room temperature. To keep them longer, store them in an airtight container. They can last up to a week in the fridge. However, they may lose some of their soft texture. Yes, you can make the dough ahead of time. You can store it in the fridge for up to 24 hours. Just cover it well with plastic wrap. When ready to fry, let the dough sit at room temperature for about 30 minutes. This helps the dough relax for easier shaping. To make healthier donut holes, consider these options: - Use whole wheat flour instead of all-purpose flour. - Reduce the sugar by one-third. - Substitute applesauce for some of the butter. - Try baking instead of frying. Preheat your oven to 350°F (175°C) and bake for 10-12 minutes. This will cut down on calories and fat. To make amazing donut holes, start with quality ingredients. You can swap some ingredients if needed. Prepare, shape, fry, and glaze for the best taste. Remember the tips for perfect frying and glazing. Explore fun flavor variations to keep it exciting. Store leftovers properly, and they’ll stay tasty. With these steps, anyone can enjoy delicious homemade donut holes. Now, go ahead and make your own tasty treats!

Maple Glazed Donut Holes

Indulge in the sweet joy of homemade Maple Glazed Donut Holes! Perfect for any occasion, these delicious bites are made with simple ingredients and are easy to whip up. Learn how to create golden, fluffy donut holes and coat them in a rich maple glaze for a delightful treat. Click through to discover the full recipe and step-by-step instructions that will have you savoring these scrumptious goodies in no time!
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Ingredients
  

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup buttermilk

1 large egg

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Oil for frying

For the Maple Glaze:

1 cup powdered sugar

2-3 tablespoons pure maple syrup

1-2 tablespoons milk (adjust for desired consistency)

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well blended.

    Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted unsalted butter, and vanilla extract until the mixture is smooth and fully combined.

      Combine Mixtures: Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing—it's perfectly fine if your batter has some small lumps.

        Shape the Donut Holes: With lightly floured hands, scoop out small portions of dough and roll them into balls about 1 inch in diameter. Place the shaped dough balls on a lightly floured surface, ensuring they are spaced apart and not touching.

          Heat the Oil: In a deep-fryer or a large, heavy pot, pour in oil for frying. Heat the oil over medium heat until it reaches approximately 350°F (175°C). Ensure there is enough oil for the donut holes to float comfortably while frying.

            Fry Donut Holes: Carefully drop a few dough balls into the hot oil, being mindful not to overcrowd the pan. Fry for about 3-4 minutes until they are golden brown, turning them often with a slotted spoon for even cooking.

              Drain and Cool: Once golden, use a slotted spoon to remove the donut holes from the oil. Transfer them onto a plate lined with paper towels to absorb any excess oil.

                Prepare the Maple Glaze: In a small mixing bowl, combine the powdered sugar with pure maple syrup and milk. Whisk until you achieve a smooth glaze. Adjust the milk as necessary to get your desired consistency.

                  Glaze the Donut Holes: Once the donut holes are slightly cooled but still warm, dip each one into the maple glaze, turning to coat evenly. Place them on a cooling rack to allow the glaze to set.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12-15 donut holes

                      - Presentation Tips: Serve the glazed donut holes on a platter, optionally dusting with a little extra powdered sugar for added charm. You could also arrange them on a cake stand for an eye-catching display!