In a bowl sift the powdered sugar (sifting will decrease the lumps in glaze). Then add in melted butter and maple syrup. Stir together until mixture is smooth. Cover and set aside while you make the donuts.

Pour vegetable oil into heavy bottomed pot (or fryer). Heat until 350 degrees is reached.

Line a baking sheet with paper towels and if available place a cooling rack on top to allow oil and glaze to drip off.

In one bowl mix together the dry ingredients: flour, sugar, baking powder, and salt. In another bowl whisk the milk and egg together. Add the wet ingredients into the dry. Then add the butter until a soft yet thick dough forms.

Using a cookie scoop or spoon scoop dough into a ball and drop in fryer* in batches. You do not want to overcrowd.

Fry the donut holes for 2 minutes on one side until deep golden brown and an then use a pair of tongs to flip and fry an additional minute. (Fry a little less if making smaller donut holes).

Using a slotted spoon remove the donut holes to the prepared baking sheet.

Repeat with any additional dough.

Then one by one dip the donut holes into the glaze** and return back to the rack. Serve warm.