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When making maple glazed donut holes, you need a few key ingredients. Each ingredient plays an important role in creating that perfect sweet treat. Here’s what you will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - 3/4 cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar) - 1 large egg - 1 teaspoon vanilla extract - Oil for frying (vegetable or canola recommended) - 1/2 cup maple syrup - 1 teaspoon pure vanilla extract (for the glaze) - 1/2 teaspoon ground cinnamon (optional, for the glaze) Each ingredient adds flavor and texture. The flour gives structure. The sugar adds sweetness. Baking powder and baking soda help them rise. Salt and cinnamon add depth. Butter, buttermilk, and egg keep the dough moist. Vanilla brings it all together. Finally, maple syrup gives that irresistible glaze. You can even add more cinnamon to the glaze for a kick! To start, let's prepare the dough. In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 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. Make sure everything is well blended. Next, we will mix the wet ingredients. In another bowl, whisk together 1/4 cup of melted unsalted butter, 3/4 cup of buttermilk (or milk mixed with vinegar), 1 large egg, and 1 teaspoon of vanilla extract. Stir until smooth and well combined. Now, combine the wet and dry mixtures. Gradually pour the wet mix into the dry mix. Use a spatula or a wooden spoon to stir gently. Be careful not to overmix. The dough should feel slightly sticky but still hold together well. Once the dough is ready, it's time to shape the donut holes. Lightly flour your hands to avoid sticky fingers. Take small pieces of dough and roll them into balls. Aim for golf ball-sized pieces. Place the rolled dough balls on a floured surface, leaving space between them. Now we’ll move on to frying. In a deep pot, pour enough oil to create a 2-inch depth. Heat the oil to 350°F (175°C). A thermometer helps ensure the right temperature. Carefully add the dough balls into the hot oil in batches. Fry each batch for about 2-3 minutes. Turn them with a slotted spoon for even cooking. The donut holes will puff up and turn golden brown. When done, remove them from the oil and place them on paper towels to drain. While the donut holes cool, prepare the maple glaze. In a small saucepan, mix 1/2 cup of maple syrup, 1 teaspoon of pure vanilla extract, and optional 1/2 teaspoon of ground cinnamon. Heat over low flame, stirring until warm. Finally, dip the slightly cooled donut holes into the warm glaze. Make sure they are well coated. Allow the excess glaze to drip back into the saucepan. Place the glazed donut holes on a wire rack or serving plate. Let them sit for about 10 minutes for the glaze to set before enjoying. To make fluffy donut holes, avoid overmixing the dough. Overmixing can lead to dense treats. Mix until just combined, leaving some lumps. Common mistakes include using cold ingredients. Always use room temperature butter and egg. This helps create a smooth batter that rises well. When frying, don't crowd the pot. Frying in batches helps each donut hole cook evenly. This ensures they puff up perfectly. For a fun twist, try different glazing methods. You can dip the donut holes directly into the glaze or drizzle it on top. If your glaze is too thick, add a bit more maple syrup. For a thinner glaze, add a splash of milk. Adjusting the thickness helps you get the perfect coat. Experiment with flavors by adding a pinch of cinnamon or a splash of vanilla. These small touches can elevate your maple glaze. Enjoy your sweet treat! {{image_4}} You can make your maple glazed donut holes even more exciting! Here are some ideas: - Adding spices or extracts: Try adding nutmeg or ginger for a warm twist. A splash of almond extract can also add a nice flavor. - Chocolate or cream-filled options: For a fun surprise, fill some donut holes with chocolate or cream. You can use a piping bag to fill them right after frying. If you want a lighter treat, consider these options: - Baked donut holes recipe: Instead of frying, bake your donut holes. Mix the dough as usual, then place the balls in a greased muffin tin. Bake at 350°F for about 10-12 minutes. They will be less oily but still delicious! - Ingredient substitutions for dietary needs: You can swap all-purpose flour for almond or coconut flour. Use applesauce instead of butter for a lower-fat version. For a vegan option, replace the egg with flaxseed meal mixed with water. This keeps them tasty and friendly for various diets! To keep your maple glazed donut holes fresh, store them in an airtight container. Line the bottom with parchment paper. This will absorb any moisture and prevent them from getting soggy. Place a layer of donut holes in the container. Add more parchment paper between layers if you stack them. Store your donut holes at room temperature for up to two days. If you want to keep them longer, refrigerate them for up to a week. However, the glaze may lose some shine in the fridge. To enjoy your donut holes warm, reheat them in an oven. Preheat the oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about 5-7 minutes. This helps restore their soft texture. Avoid using the microwave, as it can make them chewy. If you want to enjoy the glaze warm, drizzle a bit of maple syrup over them before reheating. This adds extra flavor and makes them even more irresistible! Yes, you can. To make a substitute, mix regular milk with 1 tablespoon of vinegar. Let it sit for about five minutes. This mix will mimic the acidity of buttermilk and help the donut holes rise well. You can prepare the dough a day ahead. Just cover it and store it in the fridge. When you're ready to fry, let the dough sit at room temperature for about 30 minutes. Then shape and fry as usual. No problem! You can use a deep pot or a large skillet. Just fill it with enough oil, about two inches deep, and heat it to 350°F (175°C). Use a thermometer for the best results. Yes, you can freeze them. Place the glazed donut holes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. When you want to enjoy them, let them thaw at room temperature for a few hours. This post covered all the important steps to make delicious donut holes. We discussed the key ingredients, preparation methods, and frying techniques. You learned tips for perfect texture and fun variations to try. Remember, a little practice goes a long way. Don't hesitate to experiment with flavors or try healthier options. Whether you're sharing with friends or enjoying them alone, these donut holes are sure to impress. Get ready to enjoy your tasty creations!

Maple Glazed Donut Holes

Indulge in the sweetness of homemade Maple Glazed Donut Holes with this easy recipe! These fluffy, golden treats are perfectly coated in a warm maple glaze that takes them to the next level. Discover step-by-step instructions and tips for making 24 delicious donut holes in just 50 minutes. Perfect for breakfast, dessert, or any time you crave a sweet snack. Click to explore this delightful recipe and treat yourself today!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

3/4 cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar)

1 large egg

1 teaspoon vanilla extract

Oil for frying (vegetable or canola recommended)

1/2 cup maple syrup

1 teaspoon pure vanilla extract (for the glaze)

1/2 teaspoon ground cinnamon (optional, for the glaze)

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until well mixed and smooth.

    Combine Mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients. Use a spatula or wooden spoon to gently stir until just combined. Avoid overmixing; the dough should be slightly sticky but cohesive.

      Shape the Donut Holes: Lightly flour your hands to prevent sticking, then take small pieces of the dough and roll them into balls approximately the size of a golf ball. Arrange the rolled dough balls on a floured surface, spacing them apart.

        Heat the Oil: In a deep pot or a deep fryer, pour in enough oil to create a depth of 2 inches. Heat the oil to 350°F (175°C) using a thermometer for accuracy.

          Fry the Donut Holes: Carefully add the dough balls to the hot oil in batches. Fry each batch for 2-3 minutes, turning them occasionally with a slotted spoon to ensure even cooking. They should puff up and develop a beautiful golden brown color. Once fried, remove the donut holes from the oil and place them on paper towels to drain excess oil.

            Prepare the Maple Glaze: In a small saucepan, combine the maple syrup, pure vanilla extract, and optional ground cinnamon. Heat over low flame, stirring gently until the glaze is warmed through and well blended.

              Glaze the Donut Holes: After the donut holes have cooled slightly, dip them into the warm maple glaze, ensuring each one is well coated. Allow any excess glaze to drip back into the saucepan.

                Let Set and Serve: Arrange the glazed donut holes on a wire cooling rack or a serving plate. Let them sit for about 10 minutes so the glaze can set slightly before serving.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: About 24 donut holes

                    - Presentation Tips: Serve the donut holes adorned with a sprinkle of cinnamon or a drizzle of extra maple syrup for an eye-catching finish. Enjoy them fresh for the best flavor and texture!