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Maple Blueberry Sourdough Donut Holes

Freshly prepared Maple Blueberry Sourdough Donut Holes on white plate
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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.

Ingredients

Scale
  • 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)

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.

Find it online: https://justflowe.com/maple-blueberry-sourdough-donut-holes/