Maple Glazed Donut Holes

$To make maple glazed donut holes, you need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted and slightly cooled - 1 large egg, at room temperature - 3/4 cup whole milk, warmed - 1/4 teaspoon vanilla extract - 1/2 cup pure maple syrup - 1 cup powdered sugar, for the glaze You can add a touch of extra flavor with: - 1/4 teaspoon ground nutmeg Nutmeg gives a nice warmth to the donut holes. It complements the maple flavor well. Each serving has about: - Calories: 100 - Protein: 2g - Carbohydrates: 15g - Fat: 4g - Sugar: 5g These numbers may change based on the specific brands you use. Always check labels for the most accurate info. Enjoy your tasty treat! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This ensures even cooking. Next, grease a mini muffin pan or line it with mini cupcake liners. This helps the donut holes release easily. In a big bowl, whisk together these dry ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg (optional) Mix until there are no lumps. In another bowl, combine the wet ingredients: - 1/4 cup unsalted butter, melted and slightly cooled - 1 large egg, at room temperature - 3/4 cup whole milk, warmed - 1/4 teaspoon vanilla extract Whisk these together until smooth. Gently pour the wet mix into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix. This keeps your donut holes soft. Using a spoon or small ice cream scoop, fill each muffin cavity about 2/3 full. This allows room for the donut holes to rise. Place the pan in the oven and bake for 10 to 12 minutes. Check if they are done by inserting a toothpick. It should come out clean. Once baked, let the donut holes cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. While the donuts cool, you can make the glaze. In a small bowl, whisk together: - 1/2 cup pure maple syrup - 1 cup powdered sugar Keep mixing until it is smooth. If the glaze seems too runny, add more powdered sugar. If it is too thick, add a splash of maple syrup. When the donut holes are slightly cool, dip the tops into the glaze. Let any excess glaze drip back into the bowl. Arrange the glazed donut holes on the wire rack to set. Enjoy your tasty treat! To keep your donut holes soft, mix gently. When you combine the wet and dry ingredients, stir just until blended. You may see some lumps; that's okay! If you mix too much, the donut holes can turn out tough. Aim for a light touch and a quick mix. Once your donut holes cool a bit, it’s glaze time! Dip the tops directly into your maple glaze. Let the excess drip back into the bowl. This keeps the glaze thick and prevents it from running off. If you want a thicker layer, dip them twice. A light touch of glaze gives a beautiful shine. For a lovely display, arrange the donut holes on a pretty platter. You can dust them with extra powdered sugar for flair. A drizzle of maple syrup on top adds a sweet touch. Serve them warm for the best taste experience. Enjoy them with coffee or tea for a perfect treat! Pro Tips Use Room Temperature Ingredients: Ensure your egg and milk are at room temperature for better emulsification, leading to a smoother batter and fluffier donut holes. Don't Overmix: Gently fold the wet and dry ingredients together until just combined to prevent the donut holes from becoming dense and chewy. Cool Before Glazing: Allow the donut holes to cool slightly before dipping them in the glaze to ensure it adheres properly without melting away. Add Flavor Variations: Experiment with different spices such as cardamom or ginger for a unique twist, or try using flavored extracts like almond or maple for more depth. {{image_4}} You can change the flavor of your donut holes easily. Try adding chocolate chips or chopped nuts. You could also mix in dried fruit like cranberries or blueberries for a fruity twist. For a spice kick, add a pinch of cayenne pepper or ginger. Want a different glaze? Use honey or chocolate instead of maple syrup. Each choice adds a unique taste! If you need gluten-free donut holes, swap all-purpose flour for a gluten-free blend. Many blends work well. For a dairy-free version, use almond milk instead of whole milk. You can replace butter with coconut oil or a dairy-free margarine. These changes keep your treats tasty and friendly for different diets! You can cook donut holes in several ways. If you have an air fryer, preheat it to 375°F. Spray the basket lightly, then add the donut holes. Cook them for 8 to 10 minutes or until golden brown. For frying, heat oil in a deep pot to about 350°F. Fry donut holes in small batches for about 2 to 3 minutes until they are golden. Each method gives a different texture but is equally delicious! To store leftover maple glazed donut holes, let them cool completely. Place them in an airtight container. This keeps them fresh for up to three days. You can also use wax paper between layers. This helps prevent sticking. To reheat donut holes, use the microwave. Place them on a plate and cover with a damp paper towel. Heat for about 10 to 15 seconds. This keeps them soft and warm. If you want a crispy texture, try the oven. Preheat to 350°F (175°C) and bake for about 5 minutes. For long-term storage, you can freeze donut holes. First, let them cool down fully. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag. They can last up to three months. When ready to enjoy, thaw them in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can make these donut holes ahead of time. Bake them and let them cool completely. Store them in an airtight container at room temperature for up to two days. You can also freeze them. Wrap each donut hole in plastic wrap and place them in a freezer bag. They will last up to three months. When you are ready to enjoy, thaw them at room temperature and glaze them just before serving. To change the glaze's thickness, adjust the powdered sugar and maple syrup. For a thicker glaze, add more powdered sugar. Start with a half cup and increase little by little. For a thinner glaze, add more maple syrup, one tablespoon at a time. Whisk until you reach your desired consistency. It’s that simple! Serve these donut holes warm for the best taste. Place them on a decorative platter for a nice touch. You can dust them with extra powdered sugar for a sweet look. Drizzle a bit more maple syrup over them just before serving. Pair them with coffee or tea for a delightful snack. Enjoy sharing them with friends and family! We covered everything you need for perfect maple glazed donut holes. You learned about the best ingredients, tips for great texture, and baking methods. I shared fun variations too, including gluten-free options. Store extras well to keep them fresh, and use the reheating tips to enjoy them later. Remember, making these treats is easy and fun. With practice, you can impress anyone. Now, get in your kitchen and start baking delicious donut holes!$

Maple Glazed Donut Holes

Delicious mini donut holes with a sweet maple glaze.

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Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

2 cups all-purpose flour
0.5 cup granulated sugar
2 teaspoons baking powder
0.25 teaspoon baking soda
0.5 teaspoon salt
0.5 teaspoon ground cinnamon
0.25 cup unsalted butter, melted and slightly cooled
1 large egg, at room temperature
0.75 cup whole milk, warmed
0.25 teaspoon vanilla extract
0.5 cup pure maple syrup
1 cup powdered sugar, for the glaze
0.25 teaspoon ground nutmeg (optional, for an added depth of flavor)

Instructions

Preheat your oven to 375°F (190°C). Prepare a mini muffin pan by greasing it with cooking spray or lining it with mini cupcake liners to prevent sticking.
In a large mixing bowl, use a whisk to thoroughly combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and optional nutmeg. Make sure there are no lumps.
In a separate bowl, mix together the melted and slightly cooled butter, egg, warm whole milk, and vanilla extract until the mixture is smooth and well blended.
Carefully pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined – take care not to overmix, as this could lead to tough donut holes.
Using a spoon or a small ice cream scoop, fill each cavity of your prepared mini muffin pan about 2/3 full with the batter, ensuring even distribution.
Bake in the preheated oven for 10 to 12 minutes. Donut holes are done when a toothpick inserted into the center comes out clean.
While the donut holes are baking, prepare the maple glaze. In a small bowl, whisk together the maple syrup and powdered sugar until you achieve a smooth consistency. If the glaze is too runny, add more powdered sugar; if too thick, add a splash of maple syrup.
Once the donut holes are out of the oven, allow them to cool in the pan for about 5 minutes before transferring them to a wire rack.
When the donut holes are slightly cooled, dip the tops of each one into the maple glaze, letting any excess glaze drip back into the bowl.
Arrange the glazed donut holes on a wire rack to allow the glaze to set properly.

Notes

For an attractive display, arrange the donut holes on a decorative platter. Lightly dust them with additional powdered sugar for a touch of elegance. For an extra sweet finishing touch, drizzle a little more maple syrup over them right before serving!

Keyword dessert, donut holes, maple glaze