Maple Blueberry Sourdough Donut Holes
Delight in the irresistible charm of these Maple Blueberry Sourdough Donut Holes! Crafted with sourdough discard, these bite-sized treats boast a delightful blend of tangy sourdough and sweet blueberries, perfectly complemented by a luscious maple glaze. Each bite is a burst of flavor and texture, making them a perfect snack or dessert option!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking Powder
Baking soda
Salt
Granulated sugar
Greek yogurt
Sourdough starter or discard
Blueberries, fresh or frozen
Butter
Powdered sugar
Maple syrup
Milk of choice
Vanilla extract
Tips for Making Maple Blueberry Sourdough Donut Holes:
Prepare Your Ingredients: Ensure all your ingredients are at room temperature before starting. This helps with proper mixing and texture of the dough.
Use Homemade Self-Rising Flour: Create your own self-rising flour mixture by combining all-purpose flour, baking powder, baking soda, and salt. This homemade mixture ensures your donut holes rise properly and have the perfect texture.
Incorporate Greek Yogurt: Greek yogurt adds moisture and richness to the dough while providing a slight tangy flavor. It also helps activate the leavening agents in the self-rising flour mixture. DO NOT use whole milk yogurt or any other alternatives for the measurements in this recipe.
Utilize Sourdough Discard: Incorporate sourdough discard into the dough for added flavor complexity. The sourdough discard also contributes to the dough's rise and texture.
Adjust Dough Consistency: Depending on the hydration level of your sourdough discard and Greek yogurt, you may need to adjust the amount of flour or liquid to achieve the right dough consistency. Aim for a soft and slightly sticky dough that holds its shape.
Air Fryer Preparation: Preheat your air fryer according to the manufacturer's instructions. Lightly grease the air fryer basket to prevent sticking.
Forming Donut Holes: Use a cookie scoop or tablespoon to portion the dough into small rounds. Roll each portion into a smooth ball between your palms for uniformity.
Air Fry in Batches: Avoid overcrowding the air fryer basket. Cook the donut holes in batches to ensure they cook evenly and achieve a golden-brown exterior.
Monitor Cooking Time: Air fryer cooking times may vary depending on the model and size of the donut holes. Keep a close eye on them to prevent overcooking.
Coat in Maple Glaze: While the donut holes are still warm, dip them into maple glaze mixture for a classic sweet coating.
Serve Fresh: Enjoy your maple blueberry sourdough donut holes warm and fresh from the air fryer for the best flavor and texture.
Store Properly: If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the air fryer before serving to restore their crispiness.
Can you prepare maple blueberry sourdough donut holes ahead of time?
Yes, you can prepare the maple blueberry sourdough donut holes ahead of time by refrigerating the dough overnight to bake the next day!
Here's a general guideline for making maple blueberry sourdough donut holes ahead of time:
Prepare the Dough: Mix together the ingredients until smooth. Gently fold in blueberries.
Shape the Donut Holes: Portion out small rounds of dough and roll them into balls. Place them on a baking sheet lined with parchment paper.
Chill or Freeze the Dough: Place the donut holes on a baking sheet lined with parchment paper. Cover the donuts with plastic wrap or a kitchen towel, and chill it in the refrigerator for at least 1 hour, or overnight Chilling or freezing helps firm up the dough for easier shaping.
Fry or Bake: When ready to bake, preheat the air fryer or oven and remove the donuts from the refrigerator. Let come to room temperature for 15 minutes. Air fry the donut holes in batches until golden brown and cooked through, or bake them in a preheated oven.
Make the Maple Glaze: Mix together powdered sugar, maple syrup, a splash of milk, and vanilla extract until smooth to create the glaze.
Coat in Glaze: Dip each warm donut hole into the maple glaze, allowing excess glaze to drip off, then place them on a wire rack to set.
Serve or Store: Enjoy the donut holes warm or at room temperature. Store any leftovers in an airtight container for up to 2 days.
How to Store Maple Blueberry Sourdough Donut Holes:
Room Temperature:
Duration: Up to 2 days
Method: Store the donut holes in an airtight container or cover them tightly with plastic wrap. Place them in a cool, dry area away from direct sunlight to keep them fresh.
Refrigeration:
Duration: Up to 1 week
Method: Allow the donut holes to cool completely before placing them in an airtight container. Refrigerate to maintain their freshness and flavor. Before serving, let them sit at room temperature for about 15-20 minutes or warm them slightly.
Freezing:
Duration: Up to 3 months
Method: Allow the donut holes to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen donut holes to a freezer-safe bag or container, with parchment paper between layers to prevent sticking. Thaw in the refrigerator overnight before serving.
Reheating:
Oven: Preheat the oven to 300°F (150°C). Place the donut holes on a baking sheet and warm for 5-10 minutes to restore their fresh-baked texture.
Microwave: Place a few donut holes on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious not to overheat, as it can alter the texture.
Air Fryer: Preheat the air fryer to 350°F (175°C). Place the donut holes in a single layer in the air fryer basket and heat for 3-5 minutes, checking to ensure they don’t overcook.
Storing Maple Glaze Separately:
Refrigeration: If possible, store the maple glaze separately in an airtight container in the refrigerator for up to 1 week. Drizzle the glaze over the donut holes just before serving for the best texture and flavor.
Freezing: Freeze the glaze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and stir well before using.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these maple blueberry sourdough donut holes. Happy baking!
