Maple Syrup-Soaked Doughnut Holes

Name: Maple Syrup-Soaked Doughnut Holes
Total time: 2 h 40 min
Yield: 24 servings
Ingredients: 0.583 cup whole milk; 1 tablespoon heavy cream; ⅓ cup granulated maple sugar; 2¼ teaspoons active dry yeast; 2 large eggs; 3½ teaspoons unsalted butter; 2 cups all-purpose flour; ½ teaspoon kosher salt; 1¼ cups pure maple syrup; 4 cups vegetable oil; ingredient info; equipment

Delicious homemade doughnut holes fried until golden brown and soaked in pure maple syrup. These bite-sized treats combine the classic taste of fresh doughnuts with rich maple flavor for an irresistible sweet snack.

24 servings

2 hr 40 min

Published October 4, 2025

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Ingredients

•0.583 cup whole milk
•1 tablespoon heavy cream
•⅓ cup granulated maple sugar
•2¼ teaspoons active dry yeast
•2 large eggs
•3½ teaspoons unsalted butter
•2 cups all-purpose flour
•½ teaspoon kosher salt
•1¼ cups pure maple syrup
•4 cups vegetable oil
•ingredient info
•equipment

Cooking Instructions

1.
Heat milk, cream, and 1 tablespoon water in a small saucepan until an instant-read thermometer registers 110°-115°F. Transfer to a small bowl and stir in a pinch of sugar. Sprinkle yeast over. Let stand until foamy, about 10 minutes.
10 min
2.
Using an electric mixer, beat remaining 1/3 cup sugar and eggs in a large bowl until pale and foamy, about 3 minutes. Gently stir in yeast mixture and melted butter. Add 2 cups flour and salt; stir until a very soft dough forms.
5 min
3.
Cover bowl with a clean kitchen towel. Let dough rise in a warm, draft-free area until doubled, about 1 1/2 hours. (Alternatively, cover bowl loosely with plastic wrap and allow dough to rise for 8 hours in the refrigerator.)
90 min
4.
Punch down dough and knead several turns in bowl; form into a ball. Transfer to a generously floured work surface. Sprinkle dough with flour and roll out to 1/2" thickness. Cut out doughnut holes with cookie cutter. Transfer to a floured baking sheet. Cover with a kitchen towel and let rest for 20 minutes.
25 min
5.
Pour syrup into a large bowl. Attach deep-fry thermometer to the side of a large pot; pour in oil to a depth of 2" and heat over medium heat until thermometer registers 350°F. Working in batches, fry doughnuts, stirring gently with a slotted spoon to keep doughnuts rotating, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer doughnuts to bowl of maple syrup; let soak, turning as more doughnuts are added, until doughnuts absorb syrup, about 15 minutes.
30 min

Cooking Instructions

Heat milk, cream, and 1 tablespoon water in a small saucepan until an instant-read thermometer registers 110°-115°F. Transfer to a small bowl and stir in a pinch of sugar. Sprinkle yeast over. Let stand until foamy, about 10 minutes.

10 min

Using an electric mixer, beat remaining 1/3 cup sugar and eggs in a large bowl until pale and foamy, about 3 minutes. Gently stir in yeast mixture and melted butter. Add 2 cups flour and salt; stir until a very soft dough forms.

5 min

Cover bowl with a clean kitchen towel. Let dough rise in a warm, draft-free area until doubled, about 1 1/2 hours. (Alternatively, cover bowl loosely with plastic wrap and allow dough to rise for 8 hours in the refrigerator.)

90 min

Punch down dough and knead several turns in bowl; form into a ball. Transfer to a generously floured work surface. Sprinkle dough with flour and roll out to 1/2" thickness. Cut out doughnut holes with cookie cutter. Transfer to a floured baking sheet. Cover with a kitchen towel and let rest for 20 minutes.

25 min

Pour syrup into a large bowl. Attach deep-fry thermometer to the side of a large pot; pour in oil to a depth of 2" and heat over medium heat until thermometer registers 350°F. Working in batches, fry doughnuts, stirring gently with a slotted spoon to keep doughnuts rotating, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer doughnuts to bowl of maple syrup; let soak, turning as more doughnuts are added, until doughnuts absorb syrup, about 15 minutes.

30 min