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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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.