Maple Bone Marrow Doughnut Holes
Prep time
Cook time
Total time
Bone marrow might sound like an unusual ingredient for sweet doughnut holes, but all it adds is a wonderful buttery richness to the dough. As for the flavour? It's pure mapley goodness, thanks to a double-dose of light and dark maple syrups.
Recipe type: Dessert
Serves: 48
  • 2 lbs beef marrow bones, cut into ~2" lengths
  • Doughnuts:
  • ¼ cup Crown Light Amber maple syrup
  • ¼ cup full-fat sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1¼ cups all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Pinch nutmeg
  • Vegetable oil, for frying
  • Maple Glaze:
  • 1½ cups icing sugar
  • 3 tbsp Crown Dark Amber maple syrup
  • 3-4 tsp milk
Prepare the Marrow:
  1. Soak the marrow bones for about 8-12 hours in a large bowl of cold salted water to draw out the blood, changing out the water every 4 hours or so. Drain and pat dry.
  2. In a large saucepan of boiling water, cook the bones for 10-15 minutes, or until the marrow is soft and cooked through. Using a slotted spoon, transfer the bones to a bowl for 2-3 minutes, or until cool enough to handle.
  3. Using a butter knife or a small coffee spoon, scoop out the still-warm marrow and roughly chop. You should have approximately ¼ cup of cooked marrow.
Make the Doughnuts:
  1. In the bowl of a food processor, combine the marrow with maple syrup, sour cream, egg, and vanilla extract. Process until smooth.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Add the marrow mixture, stirring until you have a stiff, smooth dough. Cover tightly with plastic wrap and chill for 15-20 minutes to allow the dough to relax.
  3. Meanwhile, heat at least 2 inches of vegetable oil to 360F in a heavy-bottomed pot.
  4. Drop heaping tablespoonfuls of dough into the hot oil, working in batches for five or six at a time. Fry until golden-brown, about 3-4 minutes, turning over partway through to make sure they cook evenly. Using a slotted spoon, transfer the finished doughnut holes to a plate lined with paper towels to drain. Set aside until almost completely cool.
Glaze the Doughnuts:
  1. In a small bowl, whisk together the icing sugar, maple syrup and 2 tsp milk until smooth. The glaze should be thick, but easily pourable - if necessary, adjust the consistency using the remaining tsp milk or a heaping tablespoonful of icing sugar.
  2. Roll the doughnuts into the glaze, covering completely, and transfer to a wire rack set over a sheet pan to drain off any excess glaze. Let stand for 15-20 minutes to allow the glaze to set, then serve.
Recipe by Crumb: A Food Blog at