Hello! This is a recipe for baked, yeasted donut holes with a simple maple donut glaze.
These are made with the same dough from my baked cheesecake donuts, just cut smaller. The glaze is interchangeable, so feel free to use anything you’d like.
You can also make these filled just like the cheesecake donuts, although you will want to be more careful with the piping tip so as not to make too big of a hole.
If nothing else, I highly recommend using the maple glaze part of this recipe. It is crispy once set just like a traditional donut glaze, requires only 4 ingredients and is very easy to make. It works great for cookies, muffins, truffles, cakes, etc.
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Maple Donut Holes
Difficulty: Easy30-40
Donut holesSweet and light, maple glazed and no frying required donut holes!
Ingredients
1/2 tsp grated lemon zest
2 1/4 tsp instant yeast
1/3 cup (66g) granulated sugar
2 2/3 cups (332g) all-purpose flour
1/4 tsp salt
1/2 cup (113g) water, warm (around 90-100F)
1/4 cup (56g) heavy cream, warm (around 90-100F)
4 egg yolks
1/2 tsp vanilla extract
1/4 cup (56g/0.5 stick) salted butter, softened
Glaze:
2 tbsp (28g) salted butter
1/3 cup (104g) pure maple syrup
1 1/4 cups (141g) powdered sugar
1 tsp vanilla extract
Directions
- In the bowl of a stand mixer (or large bowl if mixing by hand) add all of the dough ingredients except the butter. Mix until a dough is formed, then add the butter and knead for 6-8 minutes or until the dough almost cleans the sides of the bowl and is tacky but not sticky. Place in a greased bowl (or grease the mixing bowl and put the dough back in) and cover. Let proof in a warm place for 1-1.5 hours or until doubled in volume.
- Once dough is proofed, turn it out onto a lightly floured worksurface and lightly flour it as well. Pat out to 1/2″ thick and cut using a 1 1/2″ round cutter dipped in flour. Place rounds onto a parchment or silicone mat lined baking sheet. You can reshape the scraps and cut more, but they will be a bit tougher and not look as good (good snack for the chef!).
- Bake for 10-16 minutes or until lightly golden on top and 190F-200F internally. Let cool completely. In the meantime, make the glaze; add the butter and maple syrup to a microwave-safe vessel and heat until the butter is almost fully melted. Whisk in the powdered sugar and vanilla extract until smooth. Dip the cooled donut holes into the glaze and place onto a wire rack set over a baking sheet. Let set for 10-15 minutes before enjoying!
Recipe Video
Notes
- These will last for 3-4 days at room temp, 1 week in the fridge and months in the freezer. Do be warned that if you store these after glazing in a fully airtight container, the glaze may become sticky and not “crispy” anymore.
- Pure maple syrup is required for the glaze as pancake syrup will not work.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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