ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Glazed Sour Cream Doughnut Holes

Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro
Yield 12 servings (serving size: 3 doughnut holes)
Sour cream enriches these yeasted doughnut holes. Enjoy them for breakfast or dessert.


  • 6 tablespoons warm water (100° to 110°)
  • 1/4 cup granulated sugar
  • 1 1/8 teaspoons dry yeast
  • 6.75 ounces all-purpose flour (about 1 1/2 cups), divided
  • 1/8 teaspoon salt
  • 3 tablespoons sour cream
  • 1 large egg, lightly beaten
  • Cooking spray
  • 6 cups peanut oil
  • 1 1/2 cups powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons water

Nutrition Information

  • calories 178
  • fat 5.9 g
  • satfat 1.4 g
  • monofat 2.5 g
  • polyfat 1.6 g
  • protein 2.4 g
  • carbohydrate 29.3 g
  • fiber 0.5 g
  • cholesterol 19 mg
  • iron 0.9 mg
  • sodium 33 mg
  • calcium 11 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl. Let stand 5 minutes or until bubbly. Weigh or lightly spoon 63 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine 63 ounces flour and salt. Add sour cream and egg to yeast mixture; stir until smooth. Add flour mixture; stir until a moist dough forms.

  2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining 13 ounces flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a clean bowl coated with cooking spray. Cover dough with plastic wrap. Let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

  3. Punch dough down. Divide dough into 36 equal portions; roll each portion into a ball. Cover dough with plastic wrap coated with cooking spray; let stand 30 minutes.

  4. Clip a candy/fry thermometer onto the side of a Dutch oven; add oil to pan. Heat oil to 375°. Combine powdered sugar, syrup, and 2 tablespoons water; stir until smooth. Place 9 dough balls in hot oil; fry 2 minutes or until golden and done, turning as necessary. Make sure the oil temperature remains at 375°. Remove doughnut holes from pan; drain. Dip doughnut holes into syrup mixture; remove with a slotted spoon. Drain on a cooling rack over a baking sheet. Repeat procedure 4 times with remaining dough balls and syrup mixture.