Maple-Glazed Sour Cream Doughnut Holes

from Cooking Light


  • 6 tablespoons warm water 100F
  • 1/4 cup granulated sugar
  • 1 1/8 teaspoons dry yeast
  • 3 tablespoons sour cream
  • 1 large egg lightly beaten
  • 1 1/2 cups flour
  • 1/8 teaspoon salt
  • 6 cups peanut oil

For the glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons water


  1. Combine first 3 ingredients in a the bowl of a stand mixer. Let stand 5 minutes or until bubbly. If it doesn't get bubbly, toss the mixture and start over. Add sour cream and egg to yeast mixture; stir until smooth. Combine flour and salt. Add flour mixture to yeast; beat until a sticky mixture forms. Switch to a dough hook and knead until smooth and elastic, about 3 minutes.
  2. Place dough in a clean bowl coated with cooking spray. Cover dough with plastic wrap. Let rise in a warm place, 1 hour or until almost doubled in size.
  3. Punch dough down. Divide dough into 24 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 375F.
  5. While you wait for the oil to come to temperature, whisk powdered sugar, syrup, and water until no lumps remain.
  6. Place 8 dough balls in hot oil; fry 2 minutes or until golden and done, turning as necessary. Make sure the oil temperature remains at 375F. 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 3 times with remaining dough balls and syrup mixture.