Make sure and let your guests know that these are made with peanut oil. Could be a not-fun breakfast. Grapeseed oil is also a good high-temp oil.
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)
More From Cooking Light
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
- 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
- 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. 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. 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.
Only you will be able to view, print, and edit this note.Add Note
Maple-Glazed Sour Cream Doughnut Holes Recipe at a Glance