Maple Syrup-Soaked Doughnut Holes

Ingredients

• 1 package yeast dry
• 2 large eggs room temperature
• 2 cups flour all-purpose plus more for surface
• 1 tablespoon cup heavy whipping cream 
• 0.5 teaspoon kosher salt 
• 0.3 cup maple sugar white plus more for yeast
• 1.3 cups maple syrup pure
• 3.5 teaspoons butter unsalted melted
• 50 servings vegetable oil 
• 0.3  milk whole

Equipment

• bowl
• baking sheet
• sauce pan
• hand mixer
• kitchen thermometer
• cookie cutter
• kitchen towels
• slotted spoon

Directions

1. Heat milk, cream, and 1 tablespoon water ina small saucepan until an instant-readthermometer registers 110°-115°F.
2. Transferto a small bowl and stir in a pinch of sugar.
3. Sprinkle yeast over.
4. Let stand until foamy,about 10 minutes.
5. Using an electric mixer, beat remaining1/3 cup sugar and eggs in a large bowl untilpale and foamy, about 3 minutes. Gentlystir in yeast mixture and melted butter.
6. Add2 cups flour and salt; stir until a very softdough forms.
7. Cover bowl with a clean kitchentowel.
8. Let dough rise in a warm, draft-freearea until doubled, about 1 1/2 hours.(Alternatively, cover bowl loosely withplastic wrap and allow dough to rise for8 hours in the refrigerator.)
9. Punch down dough and knead severalturns in bowl; form into a ball.
10. Transfer to agenerously floured work surface.
11. Sprinkledough with flour and roll out to 1/2" thickness.
12. Cut out doughnut holes with cookie cutter.
13. Transfer to a floured baking sheet. Coverwith a kitchen towel and let rest for20 minutes.
14. Pour syrup into a large bowl. Attachdeep-fry thermometer to the side of a largepot; pour in oil to a depth of 2" and heat overmedium heat until thermometer registers350°F. Working in batches, fry doughnuts,stirring gently with a slotted spoon to keepdoughnuts rotating, until golden brown,about 2 minutes per batch. Using slottedspoon, transfer doughnuts to bowl of maplesyrup; let soak, turning as more doughnutsare added, until doughnuts absorb syrup,about 15 minutes.