Author: Martin Picard

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Servings: makes about 50

Maple Syrup-Soaked Doughnut Holes


1/3 plus 1/4 cup whole milk

1 tablespoon plus 1 teaspoon heavy cream

1/3 cup granulated maple sugar or white sugar plus more for yeast

2 1/4 teaspoons (1 package) active dry yeast

2 large eggs, room temperature

3 1/2 teaspoons unsalted butter, melted

2 cups all-purpose flour plus more for surface

1/2 teaspoon kosher salt

1 1/4 cups pure maple syrup

Vegetable oil


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

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. 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.)

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.

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°. 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.

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This post was written by Alex Smith