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)!
Sour Cream Glazed Doughnut Holes Printer-Friendly Recipe
½ cup sour cream
2 Tablespoons whole milk
1 cup powdered sugar
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
¼ cup butter, melted
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!