Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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

Julianna Grimes
Recipe by Cooking Light April 2010

Gallery

Becky Luigart-Stayner; Styling: Mindi Shapiro

Recipe Summary

Yield:
12 servings (serving size: 3 doughnut holes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

178 calories; fat 5.9g; saturated fat 1.4g; mono fat 2.5g; poly fat 1.6g; protein 2.4g; carbohydrates 29.3g; fiber 0.5g; cholesterol 19mg; iron 0.9mg; sodium 33mg; calcium 11mg.
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