Maple Blueberry Sourdough Donut Holes
Delight in these fluffy maple blueberry sourdough donut holes, perfectly sweetened with natural maple syrup and bursting with fresh berries for a deliciously tangy treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 donut holes
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 1/2 cup whole milk, warm
- 1/4 cup pure maple syrup
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Vegetable oil, for frying
- Additional maple syrup, for drizzling
Instructions
- In a large mixing bowl, combine the sourdough starter, warm milk, maple syrup, egg, and melted butter. Stir until well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Cover the bowl with a clean towel and let the dough rest for 30 minutes to ferment slightly and develop flavor.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Using a small cookie scoop or spoon, carefully drop bite-sized portions of dough into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes.
- Use a slotted spoon to remove the donut holes and drain them on paper towels.
- Drizzle with extra maple syrup while warm and serve immediately.
Notes
For an extra touch, dust the donut holes with powdered sugar or cinnamon sugar before serving for added sweetness and texture.