Maple Glazed Apple Fritter Donut Holes
Try this Maple Glazed Apple Fritter Donut Holes recipe, or contribute your own.
Try this Maple Glazed Apple Fritter Donut Holes recipe, or contribute your own.
- 1 large egg
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon of salt
- 1 cup plain or all purpose flour
- 1/2 cup natural sweetener - i use swerve or natvia (or 1/3
- 1 heaping teaspoon ground cinnamon
- 2 tablespoons olive oil (or melted coconut oil)
- 1/3 up sour cream
- 1/4 cup apple cider (or unfiltered apple juice)
- 1 cup finely diced apples (or 2 medium sized apples)
- 1/2 cup icing / powdered sugar *see notes
- 4 tablespoons maple syrup (i used sugar free but pure is fine)
- 1 tablespoon milk (more if needed)
- Carbohydrate 0.386302777116404 g
- Cholesterol 9.08472222166993 mg
- Fat 0.267182222100717 g
- Fiber 0 g
- Protein 0.487557221765198 g
- Saturated Fat 0.10189194436878 g
- Serving Size 1 1 donut hole (9g)
- Sodium 58.5414999855022 mg
- Sugar 0.386302777116404 g
- Trans Fat 0.0379176666604533 g
- Calories 7 calories
Step-by-step
- Preheat oven to 176°C | 350°F. Spray your cake pops baking pan OR mini muffin pan with cooking oil spray; set aside.
- in a large bowl, whisk together flour, sweetener (or sugar), baking powder, salt and cinnamon.
- Make a well in the centre of the dry ingredients and in the oil, egg, sour cream, vanilla and cider (or juice).
- Whisk the wet ingredients first, and then incorporate them into the dry ingredients, mixing slowly until just combined.
- Slowly stir the apples through the batter.
- Fill each hole with the batter to the top and bake for 20-25 minutes, or until golden and set (insert a toothpick into each donut hole and if it comes out clean, it's baked through).
- In the mean time, pour icing sugar out into a bowl and slowly mix the maple syrup through.
- Stir the milk through until smooth. Add one extra tablespoon of milk only if needed (if the glaze is too thick).
- Dip each donut hole into the glaze and flip with a spoon to evenly coat.
- Allow excess glaze to drip off and place on a baking tray lined with baking/parchment paper until glaze has set.
Finely diced apples anchor this batter, releasing moisture during baking to keep the crumb tender despite the absence of deep frying. Managing the hydration of the batter and the temperature of the oven determines whether these treats emerge light and cakey or dense and heavy.
- Preheat the oven precisely to 176 degrees Celsius or 350 degrees Fahrenheit. An accurate oven temperature ensures the baking powder activates immediately upon contact with the heat.
- Whisk the wet ingredients inside the central well before drawing in the flour mixture. This localized mixing prevents overworking the gluten, which leads to tough donut holes.
- Bake the batter for 20 to 25 minutes. Insert a wooden toothpick into the center of a piece; the bake is complete when the pick withdraws completely clean.
- Store leftovers in an airtight container at room temperature for up to two days. Reheat them briefly in a low oven to restore the crispness of the exterior glaze.
Leftovers often lose their textural contrast by the second day. Refresh stale pieces in a warm oven for three minutes to reset the exterior surface.
