Sour Cream Doughnut Holes

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Makes:

16 to 20 doughnut holes

Prep Time:

20 minutes, plus setting

Cook Time:

4 to 5 minutes per batch

Category:

Doughnuts

Introduction

About this Recipe

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These cake-like doughnut holes are quick and easy to make. They are a treat that my grandmother would make with me, and I remember rolling the little gems in glaze and then coating them in coconut or sprinkles before instantly making them disappear into my mouth. You can skip the glaze if you wish and roll the warm doughnut holes in cinnamon sugar instead, or in icing sugar once they have cooled.

NOTES: Most doughnuts don’t keep longer than a day. However, the egg white in this glaze sets on the doughnut holes, creating a sweet, slightly crispy shell that seals in freshness. If necessary, you could wrap these doughnut holes well (do not refrigerate) and they will keep for an extra day.

Ingredients

Doughnut holes:

½ cup (125 mL) full-fat sour cream
½ cup (100 g) granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour
1 tsp baking powder
¼ tsp fine salt
Pinch of ground nutmeg
2 Tbsp (30 g) unsalted butter, melted
Vegetable oil, for frying

Glaze and Assembly:

1 large egg white
1 tsp vanilla extract
1½ cups (195 g) icing sugar, sifted
2 cups (500 mL) sprinkles, sweetened flaked coconut, toasted coconut or other delectable coatings

Step by Step Instructions

Step 1

For the doughnut holes, whisk the sour cream, sugar, egg and vanilla in a bowl until smooth. In a separate bowl, sift the flour, baking powder, salt and nutmeg together. Add the dry ingredients to the sour cream mixture and stir until evenly blended. Stir in the melted butter (the batter will be thick).

Step 2

Preheat the vegetable oil to 375°F (190°C) in a tabletop fryer or in a deep pot set over medium-high heat (fill the pot with 2 inches/5 cm of oil). Line a baking tray with paper towel and set it under a cooling rack.

Step 3

Lightly dust a plate and your hands with flour. Using a small ice cream scoop, place a golf ball–sized scoop of batter in your hand. Roll the ball to shape it and place it on the plate. Repeat with the remaining batter.

Step 4

Using a slotted spoon, carefully lower four to six doughnut holes into the oil and fry for 2 to 2½ minutes. Turn them over and cook for another 2 to 2½ minutes. Lift the doughnut holes onto the cooling rack. Continue to cook the next batch.

Step 5

For the glaze, whisk the egg white lightly to loosen and then whisk in the vanilla, icing sugar and enough water so the glaze coats the doughnut hole but excess drips away easily. Dip each cooled doughnut hole into the glaze to coat, shake off any excess and then roll into the sprinkles, coconut or other coating until completely covered. Return the dipped doughnut holes to the cooling rack to set for an hour before serving. The doughnut holes are best enjoyed the day they are made, but can keep for an extra day if well wrapped (see note). If you wish, the doughnut hole batter can be frozen for up to 3 months and thawed in the fridge overnight before frying.