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Maple-Glazed Sour Cream Doughnut Holes Recipes
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Recipe Name : Maple-Glazed Sour Cream Doughnut Holes
Country : United States
Rating :
Category : Home > Bread > Doughnuts
Chef : Julianna Grimes
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6 tablespoons warm water (100 to 110)
1/4 cup granulated sugar
1 1/8 teaspoons dry yeast
6 3/4 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.