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To appreciate the homemade version of maple glazed donut holes, it's essential to understand what they are and their delightful history. Donut holes, as the name suggests, are the small, round pieces of dough that are traditionally cut out from the center of larger ring donuts. However, they have evolved into a standalone treat, celebrated for their ease of preparation and charming appearance.

Maple Glazed Donut Holes

Indulge in the homemade joy of maple glazed donut holes with this delightful recipe! These fluffy, bite-sized treats are perfect for any occasion, whether they’re served at breakfast, snacks, or as dessert. The rich, warm maple glaze enhances the sweetness and flavors of these airy morsels. With easy steps to create the dough and a simple glaze, you’ll enjoy the satisfying experience of making these irresistible delights from scratch. Ideal for sharing or savoring solo, these donut holes promise to bring smiles all around!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup whole milk

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Oil for frying (vegetable or canola)

Maple Glaze:

1 cup powdered sugar

2 tablespoons pure maple syrup

1-2 tablespoons milk (adjust for consistency)

Instructions
 

Prepare the Dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until fully combined.

    Mix Wet Ingredients: In another bowl, beat together the milk, melted butter, eggs, and vanilla extract until smooth.

      Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

        Shape the Dough: Lightly flour a clean surface and transfer the dough. Using your hands, gently knead the dough a few times until it forms a cohesive ball. Divide the dough into small pieces (about 1 tablespoon each), then roll each piece into balls to form the donut holes.

          Heat the Oil: In a deep frying pan or pot, add enough oil to cover the donut holes by about 2 inches. Heat the oil over medium heat to 350°F (175°C). To test if it's ready, you can drop a small piece of dough into the oil; if it sizzles and rises to the surface, it’s ready.

            Fry the Donut Holes: Carefully add a few donut holes to the hot oil, ensuring not to overcrowd the pan. Fry them in batches for about 3-4 minutes on each side or until they are golden brown. Use a slotted spoon to remove them from the oil, letting excess oil drip off, and place them on paper towels to cool.

              Make the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Adjust the consistency by adding more milk if necessary; it should be smooth but not too runny.

                Glaze the Donut Holes: Once the donut holes are slightly cooled but still warm, dip the tops into the maple glaze, allowing any excess to drip off, and place them on a wire rack to set.

                  Serve and Enjoy: Allow the glaze to firm up for about 10 minutes before serving. These donut holes are best enjoyed fresh!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 24 donut holes