Old Fashioned Maple Glazed Donut Holes
Serves | 35-45 donut holes
Donut Holes:
2 ½ c all purpose flour
4 tsp baking powder
½ tsp salt
1 c buttermilk
½ c maple sugar
6 tbsp butter, melted
4-6 c avocado oil (for frying)
Maple Glaze:
2 c powdered maple sugar
3 tbsp milk
1 tsp vanilla extract
*To make powdered maple sugar: blend maple sugar in a food processor for 1–2 minutes until fine.
Directions:
Heat 1–2 inches of avocado oil in a large pot over medium heat to 350–355°F. Use a thermometer.
In a bowl, whisk together dry ingredients. Make a well, and then add wet ingredients. Gently mix until just combined (do not over mix).
Roll dough into small balls (about ½ tbsp each).
Fry in batches, turning once, until evenly golden brown.
Remove with a metal strainer or tongs and transfer to a paper towel–lined plate.
Whisk glaze ingredients together until smooth.
Place slightly cooled donut holes on a wire rack set over a baking sheet. Spoon glaze over each donut hole or dip directly into the glaze, letting excess drip off. Allow to sit until the glaze is set.
Notes: For best results, glaze donut holes while slightly warm (not hot) so the glaze sticks without melting off. Best enjoyed the day they’re made. Don’t crowd the pan otherwise the oil temp will lower and the donut holes will start absorbing too much grease. Alternative coating: roll warm donut holes in maple sugar.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
