Maple-Glazed Sour Cream Doughnut Holes

Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro

Sour cream enriches these yeasted doughnut holes. Enjoy them for breakfast or dessert.

Yield: 12 servings (serving size: 3 doughnut holes)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 5.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 2.4g
  • Carbohydrate: 29.3g
  • Fiber: 0.5g
  • Cholesterol: 19mg
  • Iron: 0.9mg
  • Sodium: 33mg
  • Calcium: 11mg

Ingredients

  • 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

Preparation

  1. 1. Combine first 3 ingredients in a large bowl. Let stand 5 minutes or until bubbly. Weigh or lightly spoon 5.63 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine 5.63 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. 2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining 1.13 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. 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. 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.
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