Sour Cream Glazed Doughnut Holes

Come and get your breakfast!!  These doughnut holes are little, fried bites of goodness made even better with a creamy sour cream glaze.  Delish (and easy, too)!

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Sour Cream Glazed Doughnut Holes       Printer-Friendly Recipe

Prep time:  15 minutes
Cook time:  15 minutes
Makes: About 2 dozen

Ingredients

Glaze

½ cup sour cream
2 Tablespoons whole milk
1 cup powdered sugar

Doughnuts

5 cups canola or vegetable oil, for frying
2 cups all-purpose flour
¼ cup sugar
4½ teaspoons baking powder
½ teaspoon salt
1 cup whole milk
1 egg
¼ cup butter, melted

Directions

Pour oil into a large pot and heat to 400 degrees Fahrenheit over medium-high heat.

While the oil is heating, prepare the sour cream glaze.  Simply combine all three of the glaze ingredients together in a small bowl, mixing until smooth.

Next, prepare the doughnut hole batter.  In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Mix in the egg, milk, & melted butter.  Whisk to combine; the dough will be sticky.

Prepare a baking sheet by lining it with paper towels.  This is what you will place the fried doughnut holes on.

Once the oil is up to temperature, use a cookie scoop to drop the dough into the oil.  Work in batches, only a few pieces of batter at a time, frying the dough for about 1-2 minutes each.  Turn the holes to evenly brown each side.  The doughnut holes are ready when they begin turning golden brown.  Remove carefully from the oil with a slotted spoon and place on the paper towel-lined baking sheet.  Repeat until all of the dough is used.

Once the doughnut holes have cooled for a couple of minutes, you’re ready to glaze them.  For this process, prepare another baking sheet by topping it with a wire cooling rack.  Dip each hole in the glaze and place on your prepared wire cooling rack-lined baking sheet.  Allow the glaze to set up for a few minutes and then eat up.  I stored the leftover doughnut holes in a Ziploc bag in the refrigerator (they could also be stored at room temp, but I prefer them refrigerated because it allows the doughnut holes to not get too mushy).  Enjoy!

Start by pouring oil into a large pot and place over medium-high heat. Use a candy thermometer to bring oil up to 400 degrees.

Start by pouring oil into a large pot and place over medium-high heat. Use a candy thermometer to bring oil up to 400 degrees.

Make sour cream glaze by placing the 3 glaze ingredients in a small bowl.

Make sour cream glaze by placing the 3 glaze ingredients in a small bowl.

Mix together until smooth; set aside.

Mix together until smooth; set aside.

Prepare the doughnut hole dough by placing the flour, sugar, baking powder, and salt in a large bowl.

Prepare the doughnut hole dough by placing the flour, sugar, baking powder, and salt in a large bowl.

Whisk together to combine.

Whisk together to combine.

Add the egg, melted butter, and milk.

Add the egg, melted butter, and milk.

Whisk to combine. The dough will be sticky.

Whisk to combine. The dough will be sticky.

Use a cookie scoop to place a few lumps of dough in the heated oil. Turn & fry for 1-2 minutes, until the doughnut holes are turning golden brown in color.

Use a cookie scoop to place a few lumps of dough in the heated oil. Turn & fry for 1-2 minutes, until the doughnut holes are turning golden brown in color.

Carefully remove from the oil with a slotted spoon and place on a paper towel-lined baking sheet. Repeat process until all of the dough has been used.

Carefully remove from the oil with a slotted spoon and place on a paper towel-lined baking sheet. Repeat process until all of the dough has been used.

Allow the doughnut holes to cool for a couple of minutes. Prep another baking sheet with a wire cooling rack for the glazing process.

Allow the doughnut holes to cool for a couple of minutes. Prep another baking sheet with a wire cooling rack for the glazing process.

Dip each doughnut hole in the glaze and transfer to the wire cooling rack-lined baking sheet. Continue process until all of the holes are glazed. Enjoy!

Dip each doughnut hole in the glaze and transfer to the wire cooling rack-lined baking sheet. Continue process until all of the holes are glazed. Enjoy!

053 073 075Yum.

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