Maple-Glazed Sour Cream Doughnut Holes

Ingredients

• 1.1 teaspoons yeast dry
• 1 large eggs lightly beaten
• 1.5 cups flour all-purpose divided
• 0.3 cup granulated sugar 
• 2 tablespoons maple syrup 
• 6 cups vegetable oil; peanut oil preferred 
• 1.5 cups powdered sugar 
• 0.1 teaspoon salt 
• 3 tablespoons cream sour
• 2 tablespoons water 
• 6 tablespoons water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• knife
• wire rack
• plastic wrap
• kitchen thermometer
• measuring cup
• slotted spoon
• dutch oven

Directions

1. Combine first 3 ingredients in a large bowl.
2. Let stand 5 minutes or until bubbly. Weigh or lightly spoon 63 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife.
3. Combine 63 ounces flour and salt.
4. Add sour cream and egg to yeast mixture; stir until smooth.
5. Add flour mixture; stir until a moist dough forms.
6. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining 13 ounces flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
7. Place dough in a clean bowl coated with cooking spray. Cover dough with plastic wrap.
8. Let rise in a warm place (85), free from drafts, 1 hour or until almost doubled in size.
9. 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.
10. Clip a candy/fry thermometer onto the side of a Dutch oven; add oil to pan.
11. Heat oil to 37
12. Combine powdered sugar, syrup, and 2 tablespoons water; stir until smooth.
13. 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 37
14. Remove doughnut holes from pan; drain. Dip doughnut holes into syrup mixture; remove with a slotted spoon.
15. Drain on a cooling rack over a baking sheet. Repeat procedure 4 times with remaining dough balls and syrup mixture.