Maple Glazed Doughnut Holes Simple Sweet Treat

by Scarlett on June 29, 2025

Are you ready to satisfy your sweet tooth? These Maple Glazed Doughnut Holes are a simple yet delightful treat you can whip up at home. With a golden brown outside and sweet maple glaze, they are perfect for any occasion. I’ll guide you through each step, from mixing the dough to achieving the perfect glaze. Let’s make this deliciousness together!

$- 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 - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup maple syrup - 1/4 cup powdered sugar - Oil for frying (vegetable or canola) For these maple glazed doughnut holes, I start with the dry ingredients. I measure 2 cups of all-purpose flour. Then, I add 1/2 cup of granulated sugar, which gives sweetness. Next, I mix in 2 teaspoons of baking powder and 1/2 teaspoon of baking soda. These help the doughnuts rise. I don't forget the salt and ground cinnamon, each 1/2 teaspoon, for flavor. Now, I move to the wet ingredients. I melt 1/4 cup of unsalted butter. Once melted, I combine it with 3/4 cup of buttermilk and 1 large egg. I add 1 teaspoon of vanilla extract for a rich taste. This mix brings moisture to the doughnut holes. For the glaze, I use 1/2 cup of maple syrup and 1/4 cup of powdered sugar. This blend creates a sweet topping. Finally, I choose oil for frying, either vegetable or canola. This allows the doughnut holes to fry up nicely. {{ingredient_image_2}} Start by grabbing a large mixing bowl. In this bowl, whisk together the dry ingredients. You need to mix 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. Whisk them until they are all combined well. This step adds air and helps the doughnut holes rise. Next, take a separate bowl for the wet ingredients. Mix together 1/4 cup of melted unsalted butter, 3/4 cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract. Stir these until they are smooth and fully blended. This mixture will add richness and flavor to the doughnut holes. Now it’s time to fry! Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Make sure you have enough oil so the doughnut holes can float. Using a small cookie scoop or tablespoon, drop spoonfuls of the doughnut batter into the hot oil. Fry in small batches to keep them from sticking together. Cook them for about 3-4 minutes, turning them often. You want them golden brown all over. Once your doughnut holes are fried, remove them using a slotted spoon. Place them on a paper towel-lined plate to absorb any extra oil. In a small bowl, mix 1/2 cup of maple syrup with 1/4 cup of powdered sugar. Whisk until smooth and slightly thick. While the doughnut holes are warm, dip each one into the maple glaze. Make sure they are coated well, then let the excess glaze drip off. Place them on a cooling rack for a few minutes to let the glaze set. To make the best maple glaze, start with the right texture. You want it smooth, not too runny. Mix 1/2 cup of maple syrup with 1/4 cup of powdered sugar. Whisk until you see no lumps. If it’s too thin, add more powdered sugar. If too thick, add a bit more maple syrup. This consistency helps the glaze stick to the doughnut holes. Frying doughnut holes is all about oil temperature. Heat your oil to 350°F (175°C). Use a thermometer to check. If the oil is too cool, the doughnut holes soak up oil. If it's too hot, they burn on the outside. Fry in small batches to keep the temperature steady. This gives you that perfect golden brown color. When mixing your dough, less is more. Combine the wet and dry ingredients gently. Use a spatula and mix until just combined. It’s okay to have lumps in the batter. Overmixing makes the doughnut holes tough. Keep it light and fluffy for the best results! Pro Tips Use Fresh Ingredients: Always use fresh baking powder and spices to ensure maximum flavor and rise in your doughnut holes. Maintain Oil Temperature: Keep an eye on the oil temperature; too hot and they will burn, too cool and they will absorb too much oil. A thermometer can help! Experiment with Flavors: Feel free to add mix-ins like chocolate chips or nuts to the batter for added flavor and texture. Glaze Variations: Try adding spices like nutmeg or a splash of vanilla extract to your glaze for an extra layer of flavor. {{image_4}} You can change the taste of your doughnut holes easily. Adding spices like nutmeg or ginger gives a warm flavor. A bit of citrus zest brightens the doughnut holes. Lemon or orange zest can add a fresh burst. Just mix in one teaspoon of zest when you add the wet ingredients. It makes a big difference! Maple glaze is wonderful, but you can try other toppings too. Sprinkles can add fun colors. A chocolate glaze gives a rich taste. You can even roll them in powdered sugar for a sweet touch. For a twist, add crushed nuts or coconut flakes on top. Get creative with what you like! You can bake doughnut holes instead of frying them for a healthier option. Preheat the oven to 350°F (175°C). Use a mini muffin pan for the doughnut holes. Fill each cup about halfway with batter. Bake for 10-12 minutes or until golden. Check with a toothpick to see if they are done. Baking gives you a lighter treat that’s still tasty! To keep your doughnut holes fresh, store them in an airtight container. Line the bottom with paper towels. This helps absorb any moisture. Keep the container at room temperature for up to two days. If you need to store them longer, the fridge is also an option. Just remember, they may lose some of their soft texture. For the best taste, reheat your doughnut holes in an oven. Preheat it to 350°F (175°C). Place the doughnut holes on a baking sheet and cover them with foil. Heat for about 5 to 7 minutes. This helps keep them soft and warm. If you're in a hurry, use the microwave. Just heat them in 10-second bursts to avoid drying them out. To freeze doughnut holes, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, about 1 to 2 hours. Once frozen, transfer them to a freezer-safe bag. Squeeze out as much air as possible. These can stay frozen for up to 3 months. When you want to enjoy them, just thaw at room temperature and reheat. To make doughnut holes from scratch, follow these steps: 1. Mix Dry Ingredients: In a large bowl, whisk 2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. 2. Combine Wet Ingredients: In another bowl, mix 1/4 cup melted butter, 3/4 cup buttermilk, 1 egg, and 1 teaspoon vanilla extract until smooth. 3. Combine Mixtures: Pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are fine—don’t overmix! 4. Heat Oil: In a pot, heat oil to 350°F (175°C). Use enough oil so doughnut holes float. 5. Fry Doughnut Holes: Scoop batter into hot oil, frying in batches. Cook for 3-4 minutes, turning until golden brown. 6. Drain: Use a slotted spoon to remove them from oil. Place on paper towels to absorb extra oil. 7. Glaze: Mix 1/2 cup maple syrup and 1/4 cup powdered sugar. Dip warm doughnut holes in the glaze. Let excess drip off. Yes, you can substitute buttermilk. Here are some ideas: - Milk and Vinegar: Use 3/4 cup milk and add 1 tablespoon vinegar. Let it sit for 5 minutes. - Yogurt: Use 1/2 cup yogurt mixed with 1/4 cup water. - Sour Cream: Use 3/4 cup sour cream thinned with a little water. Serve these doughnut holes warm for the best taste. Here are some tips: - Platter Presentation: Arrange on a colorful platter. - Dusting: Lightly dust with powdered sugar for a pretty look. - Drizzle: Add extra maple syrup for a sweet touch. - Pairing: Enjoy with coffee or tea for a delightful treat. To make dairy-free doughnut holes, try these swaps: - Butter: Use 1/4 cup coconut oil or dairy-free butter. - Buttermilk: Use the milk and vinegar method mentioned above. - Egg: Replace the egg with 1/4 cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water. You learned how to make tasty doughnut holes from scratch. We covered dry and wet ingredients, frying steps, and how to glaze. I shared tips on perfecting the glaze and maintaining oil's right temperature. You can even try new flavors or bake them instead of frying. Store and reheat properly for the best taste. Enjoy these delicious treats fresh or frozen. Now you can impress friends and family with your baking skills!$

Why I Love This Recipe

Deliciously Sweet: The maple glaze adds a rich and sweet flavor that perfectly complements the fluffy doughnut holes, making each bite a delightful experience.
Easy to Make: This recipe comes together quickly, allowing you to whip up a batch of these treats in just about 30 minutes—perfect for any occasion!
Versatile Treat: These doughnut holes can be enjoyed for breakfast, as a snack, or even as a dessert, making them a versatile addition to your recipe repertoire.
Shareable Joy: With 24 doughnut holes, they’re perfect for sharing with friends and family, bringing a sense of joy and togetherness to any gathering.

Ingredients

Dry 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

Wet Ingredients

– 1/4 cup unsalted butter, melted

– 3/4 cup buttermilk

– 1 large egg

– 1 teaspoon vanilla extract

Glaze Ingredients

– 1/2 cup maple syrup

– 1/4 cup powdered sugar

– Oil for frying (vegetable or canola)

For these maple glazed doughnut holes, I start with the dry ingredients. I measure 2 cups of all-purpose flour. Then, I add 1/2 cup of granulated sugar, which gives sweetness. Next, I mix in 2 teaspoons of baking powder and 1/2 teaspoon of baking soda. These help the doughnuts rise. I don’t forget the salt and ground cinnamon, each 1/2 teaspoon, for flavor.

Now, I move to the wet ingredients. I melt 1/4 cup of unsalted butter. Once melted, I combine it with 3/4 cup of buttermilk and 1 large egg. I add 1 teaspoon of vanilla extract for a rich taste. This mix brings moisture to the doughnut holes.

For the glaze, I use 1/2 cup of maple syrup and 1/4 cup of powdered sugar. This blend creates a sweet topping. Finally, I choose oil for frying, either vegetable or canola. This allows the doughnut holes to fry up nicely.

Step-by-Step Instructions

Preparation of Dry Ingredients

Start by grabbing a large mixing bowl. In this bowl, whisk together the dry ingredients. You need to mix 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. Whisk them until they are all combined well. This step adds air and helps the doughnut holes rise.

Combining Wet Ingredients

Next, take a separate bowl for the wet ingredients. Mix together 1/4 cup of melted unsalted butter, 3/4 cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract. Stir these until they are smooth and fully blended. This mixture will add richness and flavor to the doughnut holes.

Frying Process

Now it’s time to fry! Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Make sure you have enough oil so the doughnut holes can float. Using a small cookie scoop or tablespoon, drop spoonfuls of the doughnut batter into the hot oil. Fry in small batches to keep them from sticking together. Cook them for about 3-4 minutes, turning them often. You want them golden brown all over.

Glazing

Once your doughnut holes are fried, remove them using a slotted spoon. Place them on a paper towel-lined plate to absorb any extra oil. In a small bowl, mix 1/2 cup of maple syrup with 1/4 cup of powdered sugar. Whisk until smooth and slightly thick. While the doughnut holes are warm, dip each one into the maple glaze. Make sure they are coated well, then let the excess glaze drip off. Place them on a cooling rack for a few minutes to let the glaze set.

Tips & Tricks

Perfecting the Glaze

To make the best maple glaze, start with the right texture. You want it smooth, not too runny. Mix 1/2 cup of maple syrup with 1/4 cup of powdered sugar. Whisk until you see no lumps. If it’s too thin, add more powdered sugar. If too thick, add a bit more maple syrup. This consistency helps the glaze stick to the doughnut holes.

Frying Tips

Frying doughnut holes is all about oil temperature. Heat your oil to 350°F (175°C). Use a thermometer to check. If the oil is too cool, the doughnut holes soak up oil. If it’s too hot, they burn on the outside. Fry in small batches to keep the temperature steady. This gives you that perfect golden brown color.

Mixing Techniques

When mixing your dough, less is more. Combine the wet and dry ingredients gently. Use a spatula and mix until just combined. It’s okay to have lumps in the batter. Overmixing makes the doughnut holes tough. Keep it light and fluffy for the best results!

Pro Tips

Use Fresh Ingredients: Always use fresh baking powder and spices to ensure maximum flavor and rise in your doughnut holes.
Maintain Oil Temperature: Keep an eye on the oil temperature; too hot and they will burn, too cool and they will absorb too much oil. A thermometer can help!
Experiment with Flavors: Feel free to add mix-ins like chocolate chips or nuts to the batter for added flavor and texture.
Glaze Variations: Try adding spices like nutmeg or a splash of vanilla extract to your glaze for an extra layer of flavor.

Variations

Flavor Combinations

You can change the taste of your doughnut holes easily. Adding spices like nutmeg or ginger gives a warm flavor. A bit of citrus zest brightens the doughnut holes. Lemon or orange zest can add a fresh burst. Just mix in one teaspoon of zest when you add the wet ingredients. It makes a big difference!

Toppings and Drizzles

Maple glaze is wonderful, but you can try other toppings too. Sprinkles can add fun colors. A chocolate glaze gives a rich taste. You can even roll them in powdered sugar for a sweet touch. For a twist, add crushed nuts or coconut flakes on top. Get creative with what you like!

Baking Alternative

You can bake doughnut holes instead of frying them for a healthier option. Preheat the oven to 350°F (175°C). Use a mini muffin pan for the doughnut holes. Fill each cup about halfway with batter. Bake for 10-12 minutes or until golden. Check with a toothpick to see if they are done. Baking gives you a lighter treat that’s still tasty!

Storage Info

Storage Guidelines

To keep your doughnut holes fresh, store them in an airtight container. Line the bottom with paper towels. This helps absorb any moisture. Keep the container at room temperature for up to two days. If you need to store them longer, the fridge is also an option. Just remember, they may lose some of their soft texture.

Reheating Tips

For the best taste, reheat your doughnut holes in an oven. Preheat it to 350°F (175°C). Place the doughnut holes on a baking sheet and cover them with foil. Heat for about 5 to 7 minutes. This helps keep them soft and warm. If you’re in a hurry, use the microwave. Just heat them in 10-second bursts to avoid drying them out.

Freezing Instructions

To freeze doughnut holes, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, about 1 to 2 hours. Once frozen, transfer them to a freezer-safe bag. Squeeze out as much air as possible. These can stay frozen for up to 3 months. When you want to enjoy them, just thaw at room temperature and reheat.

FAQs

How do I make doughnut holes from scratch?

To make doughnut holes from scratch, follow these steps:

1. Mix Dry Ingredients: In a large bowl, whisk 2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.

2. Combine Wet Ingredients: In another bowl, mix 1/4 cup melted butter, 3/4 cup buttermilk, 1 egg, and 1 teaspoon vanilla extract until smooth.

3. Combine Mixtures: Pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are fine—don’t overmix!

4. Heat Oil: In a pot, heat oil to 350°F (175°C). Use enough oil so doughnut holes float.

5. Fry Doughnut Holes: Scoop batter into hot oil, frying in batches. Cook for 3-4 minutes, turning until golden brown.

6. Drain: Use a slotted spoon to remove them from oil. Place on paper towels to absorb extra oil.

7. Glaze: Mix 1/2 cup maple syrup and 1/4 cup powdered sugar. Dip warm doughnut holes in the glaze. Let excess drip off.

Can I substitute buttermilk in this recipe?

Yes, you can substitute buttermilk. Here are some ideas:

– Milk and Vinegar: Use 3/4 cup milk and add 1 tablespoon vinegar. Let it sit for 5 minutes.

– Yogurt: Use 1/2 cup yogurt mixed with 1/4 cup water.

– Sour Cream: Use 3/4 cup sour cream thinned with a little water.

What is the best way to serve maple glazed doughnut holes?

Serve these doughnut holes warm for the best taste. Here are some tips:

– Platter Presentation: Arrange on a colorful platter.

– Dusting: Lightly dust with powdered sugar for a pretty look.

– Drizzle: Add extra maple syrup for a sweet touch.

– Pairing: Enjoy with coffee or tea for a delightful treat.

How can I make these doughnut holes dairy-free?

To make dairy-free doughnut holes, try these swaps:

– Butter: Use 1/4 cup coconut oil or dairy-free butter.

– Buttermilk: Use the milk and vinegar method mentioned above.

– Egg: Replace the egg with 1/4 cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water.

You learned how to make tasty doughnut holes from scratch. We covered dry and wet ingredients, frying steps, and how to glaze. I shared tips on perfecting the glaze and maintaining oil’s right temperature. You can even try new flavors or bake them instead of frying. Store and reheat properly for the best taste. Enjoy these delicious treats fresh or frozen. Now you can impress friends and family with your baking skill

Maple Glazed Doughnut Holes

Delicious doughnut holes coated in a sweet maple glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

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
1 large egg
1 teaspoon vanilla extract
to taste 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 all dry ingredients are evenly combined and aerated.
In a separate bowl, mix the melted butter, buttermilk, egg, and vanilla extract until the mixture is smooth and fully incorporated.
Carefully pour the wet mixture into the bowl with the dry ingredients. Gently stir using a spatula until just combined. Remember, a few lumps are perfectly fine—do not overmix!
In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Ensure you have enough oil so that the doughnut holes can float freely while frying.
Using a small cookie scoop or a tablespoon, carefully drop heaping spoonfuls of the doughnut batter into the hot oil. Fry in batches to prevent overcrowding. Cook for about 3-4 minutes, turning occasionally with a slotted spoon, until they achieve a beautiful golden brown color on all sides.
Once fried, remove the doughnut holes from the oil using a slotted spoon and transfer them to a paper towel-lined plate to absorb any excess oil.
In a small bowl, combine the maple syrup with powdered sugar, whisking until you achieve a smooth and slightly thickened glaze.
While the doughnut holes are still warm but not hot, dip each one into the maple glaze, ensuring they’re thoroughly coated. Allow any excess glaze to gently drip off before placing them on a cooling rack.
Let the glazed doughnut holes sit on the wire rack for a few minutes to allow the glaze to set before serving.

Notes

For an enticing display, arrange the doughnut holes on a whimsical serving platter. Lightly dust with additional powdered sugar for an elegant touch, and feel free to drizzle extra maple syrup over the top for a more indulgent finish. These treats pair wonderfully with a steaming cup of coffee or tea—enjoy!

Keyword dessert, doughnuts, fried, maple