Sour Cream Glazed Doughnut Holes
These deep-fried glazed doughnut holes seem quite fitting with how I spent my weekend. On a spur of the moment decision, my partner and I headed up to Gimli, Manitoba for their Icelandic Festival. Gimli is a small town about an hour from where I live that’s as quaint and beautiful as can be. Right next to Lake Winnipeg, it feels like an old fishing village where the coffee is always warm and the oven always hot.
The Icelandic Festival happens every year and it’s a fantastic place to learn about the town’s heritage, as there’s a living museum with Vikings, and tents with artisan jewelry for purchase and all that fun stuff. We went for the evening show (our friend’s band was playing), and happened upon a little carnival!
My inner child nearly exploded at the sight of cute (and scary) amusement rides, hot dog stands, and cotton candy machines. Naturally, I thought it would be the cutest and most romantic thing ever if we went on the Ferris wheel, and I guess I had completely forgotten my childhood fear of Ferris wheels because I was scared. Out. Of. My. Mind. They seem oh so inviting, but as soon as you jump in a strap-free cart and feel it slowly swinging back and forth and then STOPPING at the top, well, commence pukey stomach. Fortunately, I was able to make it through the four or five circles before that happened and proceeded to run towards the swings for a much tamer scenario.
These sour cream glazed doughnut holes are deep-fried like all your favorite carnival treats. If you’ve never deep-fried anything at home, I’ll tell you that this was my first time too, and it was a ton of fun. It’s kind of magical to watch something cook quickly right before your eyes and to see a clump of batter form a beautifully brown crispy coating. If you’re not sure what to do with all that leftover oil, read this. Or, just make more doughnuts. Enjoy
Print Sour-Cream Glazed Doughnut Holes Author: Katy’s Kitchen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 2 dozen Ingredients Glaze
- 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 of sugar
- 4½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 egg
- ¼ cup butter, melted
- Add the oil to a large pot and set over the stove at medium-high heat. Attach a candy thermometer to the side of the pot (the oil should be at 400 F for frying).
- Make the glaze by stirring together all three ingredients in a small bowl. Set aside.
- In a medium-sized mixing bowl, add the flour, sugar, baking powder, and salt. Whisk to combine. Add the milk, egg, and melted butter and whisk to create a sticky dough. The dough will be a similar consistency to a very thick muffin batter.
- Line a baking sheet with a paper towel. Using a small cookie scoop or an ice cream scoop, drop the dough into the pot and fry for about 2 minutes, or until golden. Remove the doughnuts with a slotted spoon and place on the baking sheet. Repeat until the batter is used up.
- Dip the cooled doughnuts in the glaze and place on a cooling rack on top of the baking sheet. Serve.