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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

EmmaLee75's Review

EmmaLee75
January 27, 2013
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.

ChelleyBones's Review

GoBigRed1
December 13, 2010
My first time making doughnuts and they couldn't have turned out any better! So delicious! I made these for our Christmas Eve party and they were a big hit. Served with Peppermint Stick Cocoa. To read my full review check out my blog at: http://imapretendchef.blogspot.com/2010/12/maple-glazed-sour-cream-doughnut-holes.html

GoBigRed1's Review

ChelleyBones
April 23, 2010
We LOVED these donut holes. Yes, the dough was very sticky but from my experience, that's what makes a light donut. The dough just needs to be dusted lightly with flour to roll out. I added a little vanilla to the glaze. Yum, yum!

eurekamom's Review

eurekamom
March 26, 2010
The dough was way too sticky for any kind of handling after adding the full 1 1/2 cups flour. I ended up adding another 1/2 cup flour (this may have been too much). I will try adding less next time. I felt the cooked, glazed doughnut were a little bland. The dough needs more salt. I added maple extract to the glaze for added maple flavor. The frying temperature was perfect, nice crisp doughnuts with very little grease. My doughnuts only took about 1 min. to cook. I will try this recipe one more time with more salt in the dough to see if this helps the flavor of the dough.