Delicious Maple Blueberry Sourdough Donut Holes for a Sweet Treat

Ingredients You’ll Need:

• 1 cup active sourdough starter (100% hydration) – For the best flavor in your Maple Blueberry Sourdough Donut Holes, I recommend using a bubbly, well-fed starter from local grains or organic flours.
• 2 cups all-purpose flour – Choose an unbleached, high-quality flour to get that perfect chewy texture.
• 1/4 cup granulated sugar – Balances the tang without overpowering the blueberry maple toppings.
• 1/2 teaspoon baking powder – Helps with the light, airy feel of the crispy sourdough snacks.
• 1/4 teaspoon salt – Enhances all the natural flavors without taking over.
• 1/2 cup milk (whole or your favorite milk alternative) – Brings tenderness to the dough.
• 1 egg – Adds richness and structure.
• 1 teaspoon vanilla extract – A subtle touch that elevates the maple blueberry glaze notes.
• Oil for frying – Use neutral oil with high smoke point like sunflower or canola for even frying.
• For the maple blueberry glaze:
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup – Look for real maple syrup from reputable sources; it makes a huge difference here.
  • 2 tablespoons fresh or frozen blueberries, mashed – Fresh is ideal, but frozen works in a pinch.
  • 1-2 teaspoons lemon juice – Brightens the glaze and balances sweetness.

Trust me, this Maple Blueberry Sourdough Donut Holes ingredient list focuses on quality over quantity for authentic flavors! You’ll find the freshest ingredients for this Maple Blueberry Sourdough Donut Holes at your local farmers’ market or specialty grocer, particularly when it comes to the fresh blueberries and pure maple syrup. My family loves when I add that extra lemon juice zing to this Maple Blueberry Sourdough Donut Holes glaze—it brings out the fruitiness in a way that’s so satisfying.

Let’s Create This Together!

1. First, make sure your sourdough starter is active and bubbly. In my kitchen, this flavorful Maple Blueberry Sourdough Donut Holes typically takes about 10-12 hours from mixing to frying, so plan accordingly to catch the starter at its peak.
2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mixing these dry elements well helps distribute the rising agents evenly throughout the dough.
3. In a separate bowl, whisk together the milk, egg, vanilla extract, and your active sourdough starter. This creates the liquid base that brings the fermented dough flavors alive.
4. Slowly incorporate the wet ingredients into the dry, stirring gently until a soft dough forms. Don’t overmix; this effort keeps the texture light and airy.
5. Cover the dough with a damp cloth and let it rest at room temperature for 6-8 hours. You’ll notice the dough gently rising and developing its characteristic tangy depth. This step is crucial for those authentic fermented dough desserts like our Maple Blueberry Sourdough Donut Holes.
6. When it looks bubbly and a little puffed, heat your oil in a deep pan to around 350°F (175°C). Use a small cookie scoop or two spoons to carefully drop spoonfuls of dough into the hot oil.
7. Fry the sourdough donut holes for about 2-3 minutes per side or until golden brown and crispy. Don’t be surprised if your Maple Blueberry Sourdough Donut Holes develop slight ridges or bubbles on the surface—that’s the sign of proper fermentation and frying.
8. Drain the donut holes on paper towels. While warm, dip each into your prepared maple blueberry glaze—a lovely mix of powdered sugar, real maple syrup, mashed blueberries, and a squeeze of lemon juice.
9. Place them on a wire rack so the glaze sets perfectly, letting the tang of the sourdough meet the sweet fruit-pureed glaze.
10. Serve fresh and watch this crispy sourdough snack disappear fast. While your Maple Blueberry Sourdough Donut Holes are developing these flavors, take a moment to appreciate creating something special for your family!

If you want a visual and detailed approach to sourdough donuts similar to this, Amy Bakes Bread has a fantastic Sourdough Donuts (Discard Recipe) that’s worth checking out for some great insights.

How We Love to Enjoy This!

Our family gathers quickly when this aromatic Maple Blueberry Sourdough Donut Holes appears alongside a warm cup of coffee or fresh tea in the morning. The balance of the crispy sourdough snack and luscious blueberry maple toppings feels like a little celebration for everyday life.

These donut holes pair beautifully with a simple scrambled egg or a fresh fruit salad. The tangy sourdough dough harmonizes with the sweet maple blueberry glaze, making each bite a comforting taste of home.

For seasonal variations, in the winter, I like to add a pinch of cinnamon or nutmeg to the glaze which adds a cozy warmth. In summer, fresh-picked blueberries from our garden bring a bright freshness that makes this treat shine.

If you’re looking to stretch your batch, leftover Maple Blueberry Sourdough Donut Holes can be gently toasted the next day and served with a drizzle of honey or a bit of Greek yogurt on the side for a quick breakfast or snack. This Maple Blueberry Sourdough Donut Holes is perfect for weekend brunches, holiday gatherings, or just a cozy treat anytime.

Guests often comment on the unique flavor combination, especially the marriage of sourdough tang and the sweet maple blueberry glaze—sometimes inspired by what I read in the Dunkin Donuts community discussing traditional filled glaze donuts. That’s a good read for understanding different glaze styles you could try with your sourdough donut holes.

FAQs: Your Questions Answered

Q1: Does this Maple Blueberry Sourdough Donut Holes really satisfy hearty appetites?

Absolutely! The chewy, crispy texture combined with the sweet, tangy glaze hits all the notes for a filling snack or a sweet treat after dinner. My family, especially the kids, feel happily full and energized.

Q2: What if someone in my family prefers milder flavors in their Maple Blueberry Sourdough Donut Holes?

You can tone down the tang of the sourdough by slightly reducing the fermenting time or adjusting the blueberry maple toppings to be sweeter with less lemon. That way, everyone can enjoy their version while keeping the authentic vibes.

Q3: How can I prepare this Maple Blueberry Sourdough Donut Holes ahead for busy weeks?

You can prepare the dough the night before and refrigerate it overnight. The slower fermentation in the cold keeps the flavor developing beautifully. Fry and glaze them fresh the next day for that crisp, warm feeling. Leftovers freeze well too, just reheat gently.

Q4: Can I make the maple blueberry glaze vegan?

Yes, by using a maple syrup that’s certified vegan and substituting powdered sugar with a natural powdered sweetener, this glaze can fit plant-based diets perfectly. My family has enjoyed vegan variations without losing any joy!

Q5: Are sourdough donut holes healthier than regular donuts?

They often digest better thanks to the fermentation, which breaks down some gluten and sugars, and they feel lighter despite the indulgence. This Maple Blueberry Sourdough Donut Holes is a lovely way to enjoy a treat with fermented dough benefits.

Q6: What if I don’t have fresh blueberries?

Frozen blueberries work beautifully, especially if you warm them slightly before mashing for the glaze. This keeps your blueberry maple toppings bright and flavorful.

Q7: What’s a trick to get the perfect crispy sourdough snacks?

Keep the oil temperature steady around 350°F and avoid overcrowding the pan. Each donut hole needs space to puff and crisp up evenly. You’ll notice the aroma change when they’re nearly done—that’s your cue!

For more authentic sourdough donut ideas and flavor variations, check out this helpful sourdough blueberry donuts recipe discussion, where fellow flavor seekers share their kitchen adventures.

Final Kitchen Wisdom:

This Maple Blueberry Sourdough Donut Holes supports our family’s goal of creating authentic meals that nourish and bring joy. The balance of the fermented dough with sweet maple blueberry glaze is a flavor victory every time.

My Maple Blueberry Sourdough Donut Holes Flavor Secrets
1. Always use a lively, well-fed sourdough starter for optimal tang and rise.
2. Fresh or gently thawed blueberries make the glaze burst with genuine flavor.
3. Don’t skip that resting time—it’s where the magic of fermented dough desserts happens.

We’ve tried variations with added cinnamon, a dusting of powdered sugar instead of glaze, or swapping maple syrup for honey depending on the season or mood. My little ones prefer sweeter, less tangy bites, while my husband loves the full fermented flavor that makes these crispy sourdough snacks stand out.

If your family loves these authentic flavors, they’ll appreciate pairing this Maple Blueberry Sourdough Donut Holes with dishes like Maple Glazed Chicken with Sweet Potatoes or finishing a meal with a cozy treat like Salted Maple Pecan Pie Bars for a full flavor celebration.

I truly hope this inspires you to make Maple Blueberry Sourdough Donut Holes your signature kitchen victory. Remember, it’s about nourishing your family with genuine flavors that invite smiles and connection. Happy cooking, fellow flavor seekers!

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Maple Blueberry Sourdough Donut Holes

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Delight in these fluffy Maple Blueberry Sourdough Donut Holes, combining the tangy depth of sourdough with sweet bursts of blueberry and a luscious maple glaze for a perfect snack or breakfast treat.

• Author: Savannah Rose
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 donut holes
• Category: Snack
• Method: Fried
• Cuisine: American

Ingredients

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• 1 cup active sourdough starter
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/4 cup maple syrup (for glaze)
• 2 tablespoons unsalted butter (for glaze)
• Vegetable oil (for frying)

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Instructions

1. In a mixing bowl, combine the active sourdough starter, flour, sugar, salt, baking powder, and baking soda; mix well.
2. In a separate bowl, whisk together the egg, buttermilk, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Gently fold in the blueberries, being careful not to break them.
5. Cover the batter and let it rest at room temperature for 30 minutes to allow slight fermentation and flavor development.
6. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
7. Using a small spoon or doughnut hole scoop, carefully drop spoonfuls of batter into the hot oil, frying in batches to avoid overcrowding.
8. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through.
9. Remove donut holes with a slotted spoon and drain on paper towels.
10. For the maple glaze, melt butter in a small saucepan, then stir in maple syrup until combined and warmed through.
11. Toss the warm donut holes in the maple glaze to coat evenly.
12. Serve immediately and enjoy!

Notes

For an extra indulgent touch, sprinkle the glazed donut holes with chopped toasted pecans or a dusting of powdered sugar before serving.