Maple Glazed Donut Holes

Protein boosted and fried in avocado oil, these donut holes are the perfect fix to satisfy your fried dough cravings, without the inflammatory ingredients found in traditional donuts.

Grab a hot cup of coffee, get cozy and enjoy. Best served warm!

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Maple Glazed Donut Holes

Serves: 15-20

Cook Time: 45 minutes

Ingredients:

Donut Holes:

• 1.5 cup flour

• ½ tsp salt

• ½ tsp baking soda

• ½ tsp baking powder

• 1 tbsp vanilla

• 1 cup whole fat Greek yogurt

• 1 tsp cinnamon

• ¼ cup maple syrup

• 1 egg

• 3-4 cups avocado oil

Glaze:

• ¼ cup maple syrup

• 1 tbsp coconut oil, melted

• 1 tsp vanilla extract

• 1 tbsp tapioca flour

Directions:

1. Make the Maple Glaze. In a small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and tapioca flour until smooth. Set aside.

2. Heat the oil. In a large Dutch oven, warm 3–4 cups of avocado oil over medium‑high heat. Monitor the temperature as it heats — you’re aiming for 365–375°F and want to avoid overheating.

3. Make the donut dough. While the oil heats, prepare the dough.
   In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
   In a separate medium bowl, whisk the egg, Greek yogurt, vanilla extract, maple syrup, and cinnamon.
   Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the dough comes together — using your hands toward the end if needed.

4. Fry the donuts. Once the oil reaches 365–375°F, reduce the heat to medium‑low.
   Using a small cookie scoop or two spoons, portion about 1 tablespoon of dough and roll it into a ball. If the dough is sticky, lightly wet your hands to prevent sticking.
   One at a time, carefully lower 4–5 dough balls into the oil, being sure not to overcrowd the pot (this keeps the oil temperature stable).
   Fry for 1 minute, flip, and fry for another minute.
   Remove one donut hole and check the internal temperature — it should read 190–195°F. If it’s not there yet, confirm your oil is around 350°F and continue frying until the center reaches temperature.
   Repeat with the remaining dough, transferring cooked donut holes to a paper towel–lined plate to absorb excess oil.

5. Serve. While the donuts are still warm, toss them in the maple glaze until fully coated. Use a slotted spoon to let the excess glaze drip off, then arrange on a plate or serving bowl. Dust with powdered sugar and enjoy immediately.
   These donut holes are best warm — if you have leftovers, reheat them briefly in the microwave and add a fresh sprinkle of powdered sugar before serving.