Maple-Glazed Sour Cream Doughnut Holes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Sour cream enriches these yeasted doughnut holes. Enjoy them for breakfast or dessert. 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 |
Directions:
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.
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