1/4 cup granulated sugar
1 1/8 tsp dry yeast
6.75 oz about 1 1/2cups all-purpose flour
1/8 tsp salt
3 tbsp sour cream
1 large egg- lightly beaten
6 cups peanut oil
1 1/2 cup powdered sugar
2 tbsp maple sugar
2 tbsp water
Combine first 3 ingredients in large bowl. Let stand 5 min or until bubbly. Combine 1 1/4 cup flour and salt in separate bowl. Add sour cream and egg into yeast mixture. Stir until smooth. Add flour mix until moist dough ball forms. Place dough onto floured surface. Knead until smooth and elastic. Add remaining flour to dough to prevent sticking. Place dough into bowl coated with cooking spray- let stand 1 hr or until dough almost doubled in size ( I made dough and covered with Saran wrap over night in fridge). Punch dough down and divide into 36 sections- rolling into ball. Place on cookie sheet which is lightly sprayed with cooking spray and again allow to stand for 30 min. Clip candy thermometer to Dutch oven. Heat oil to 375 and make sure to keep oil at this heat. Combine remaining ingredients for glaze. Place dough balls in oil (9 at a time)and fry for 2 min- rotate dough so one side doesn't get over fried. Remove holes from oil and drain. Then place in glaze and remove with slotted spoon. Drain on cooling rack over a baking sheet. Repeat until all holes cooked and glazed.
Found this recipe in cooking light- which seemed like oxymoron to me but recipe is 1 serving= 3 holes and is 178 calories, 5.9gms fat, protein 2.4gms.
I thought it was fitting to make these prior to the start of lent. I'm giving up sweets- doughnut holes included. I am a fair food/white trash food junky and surprisingly had never made doughnuts from scratch. They were worth the labor involved. I'll be trying these again someday.
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