Gluten-Free Maple Glazed Donut Holes
Makes 40 donut holes
Line a cookie sheet with a double-layer of paper towel.
Fill a wide frying pan (with higher sides) with ½ - 1” canola oil. Set over medium-high heat.
If you want to make 1 cup buttermilk (which I tend to do) do the following now:
Put in a 1 cup measuring cup:
2 Tbsp lemon juice OR white vinegar
Fill up to 1 cup with milk (lactose-free works, too)
Mix in a large bowl the following until nicely blended:
½ cup light brown sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground allspice
Add and mix with a large spoon, just until well combined:
1 cup buttermilk
2 Tbsp butter, melted
Once oil is nicely heated, drop donut holes by 1 Tbsp sized (I use a mini cookie scoop) into the oil. They’ll sink at first and then rise to the top. They sometimes turn themselves over if the pan isn’t too crowded. They will puff right up while cooking. Let cook 2-3 minutes per side, until nicely browned, rotating at least once. It’s okay if you rotate a few times to make sure you’ve gotten everything evenly cooked. Once cooked, remove to your paper towel-lined cookie sheet to cool.
Repeat with remaining batter, until all donut holes have been cooked.
1 cup powdered sugar
1/3 cup pure maple syrup (100% maple syrup, not the diluted stuff)
You can add a bit more maple syrup if you want it a bit runnier – it just depends on your preference.
To glaze you can either: 1. dip donut holes by hand or 2.drizzle with maple glaze.
To dip, pick up each donut hole and dip it halfway into the maple glaze. Set it back on the tray to cool.
To drizzle, pour the maple glaze in a Ziploc baggie. Cut a tiny bit of the corner, drizzle evenly over the donut holes. Let cool.