Maple Donut Holes with Baileys Glaze
- Preparation 50 min
- Cooking 20 min
- Servings 24 donut holes
- Freezing I do not suggest
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🍁 Maple Donut Holes with Baileys Glaze
Let’s be clear right away: these donut holes are not here to play nice. Soft on the inside, perfectly golden on the outside, loaded with maple flavor, they smell like warm sugar, hot oil, and desserts that vanish way too fast. This is the kind of recipe you start “just for fun” and finish by scraping the rack, wondering why you didn’t double it from the start.
The Baileys glaze takes things up a notch. Smooth, rich, slightly woody, with notes of coffee and chocolate that wrap around the maple without overpowering it. Every bite is bold, comforting, and unapologetic. This is not a shy dessert. It’s made for slow brunches, weekends that stretch, and tables where nobody is counting donut holes. A solid, indulgent recipe that’s dangerously easy to love 🍩🥃
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✅ Oil temperature
• Keep the oil around 350°F (177°C) for a light, evenly golden finish.
✅ Easy-to-handle dough
• Lightly oil your hands with cold canola oil to prevent the dough from sticking.
✅ Even cooking
• Fry in small batches and turn the donut holes during cooking for uniform browning.
✅ Perfect glazing
• Glaze the donut holes while they are still warm so the glaze adheres smoothly.
✅ Storage
• Store up to 24 hours at room temperature in an airtight container.
Glaze
- 1 ½ cups powdered sugar
- 4 tablespoons whole milk (3.25%)
- 3 tablespoons Baileys Irish Cream
Maple donut holes
- 4 to 5 cups canola oil, for frying
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 ½ teaspoons baking powder
- 1 pinch salt
- 1 cup milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 2 tablespoons maple syrup
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Preparation
- In a large, deep saucepan, pour enough canola oil to reach about 2 inches up the sides. Heat the oil to 350°F, testing with a small amount of batter to make sure it does not burn.
- In a bowl, whisk together the powdered sugar, milk, and Baileys until smooth. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, melted butter, and maple syrup. Add the wet ingredients to the dry ingredients and stir until just combined.
- Lightly oil your hands with a small amount of cold canola oil. Scoop about 1 teaspoon of batter, roll it gently into a ball, and carefully drop it into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until evenly golden.
- Remove the donut holes with a slotted spoon and transfer them to a paper towel-lined plate. Fry in small batches, re-oiling your hands as needed. Let the donut holes cool for about 10 minutes.
- While the donut holes are still warm but not hot, brush them generously with the Baileys glaze. Place them on a wire rack set over a plate to catch excess glaze. Apply a second coat if desired and let the glaze set for about 10 minutes before serving.
Yes. The donut holes can be fried a few hours in advance and kept at room temperature. It is best to glaze them while they are still warm so the glaze sets smoothly and evenly.
Yes. You can use another coffee- or chocolate-flavored cream liqueur. For a non-alcoholic version, simply use milk with a splash of vanilla, or even chocolate milk.
The oil is likely too hot. A temperature around 350°F (177°C) ensures even cooking without burning the exterior.
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