maple-glazed sour-cream doughnut holes

By AbbyIvie

Ingredients

• 6 tbsp warm water
• 1/4 granulated sugar
• 1 1/8 tsp dry yeast
• 6.75 ounces all-purpose flour
• 1/8 tsp salt
• 3 tbsp sour cream
• 1 large egg, lightly beaten
• cooking spray
• 6 cups peanut oil
• 1.5 cups powdered sugar
• 2 tbsp maple syrup
• 2 tbsp water

Preparation

Step 1

1. combine first three ingredients in large bowl. Let stand 5 minutes or until bubbly. Weigh or lightly spoon 5.63 ounces flour into dry measuring cups; level with a knife. Combine 5.63 oz 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 the remaining 1.13oz, 1 tbsp at a time to prevent dough from sticking to hands. Place dough in a clean bowl coated with cooking spray. Cover dough with plastic wrap let rise in a warm place free from drafts 1 hour or until almost doubled in size

3. punch dough down. divide 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 the pan. Heat oil to 375. combine powdered sugar, syrup and 2 tbsp water, stir until smooth. Place 9 dough balls into hot oil, fry 2 minutes or until golden and done, turning as necessary. Make sure the oil temp remains at 375. Remove doughnuts from pan and 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.