Recipe by Chef John McConnell
Sour Cream Doughnut Holes in Cinnamon Honey Glaze
Yield: Makes 30-36 ping pong ball sized doughnuts
6 tbsp. lukewarm water
¼ c. granulated sugar
1-1/4 tsp. active dry yeast
3 tbsp. sour cream
1 large egg, lightly beaten
1-1/2 c. + 1/2 c. all-purpose flour, divided
1 tsp. kosher salt
½ tsp. ground cinnamon
4 c. – vegetable oil for frying
½ c. powdered sugar
2 tbsp. Clif Family Solar Grown™ Honey Cinnamon Spread
2 tbsp. water
Combine first 3 ingredients (water, sugar and yeast) in a small bowl and whisk to activate. Let stand for 10 minutes or until bubbly. To the bowl of a stand mixer fitted with a dough hook, add the sour cream, egg, 1 ½ cups flour, cinnamon and salt. Begin kneading at medium-low speed until a dough begins to form (about 5 minutes). Add the active yeast mixture and continue to knead the dough for an additional 10-15 minutes until sticky and wet dough forms. Add the remaining flour (½ cup) 1 tablespoon at a time until the dough begins to firm up and pull away from the sides of the mixing bowl. The dough should have nice elasticity and bounce back after being poked with your finger. Remove the mixing bowl from the mixer; cover with a towel and plate that forms a seal. Allow the dough to proof in the covered mixing bowl for 90-120 minutes in the warmest part of your kitchen until the dough has almost doubled in size (time can vary).
Fold the dough over itself two to three times to release all the trapped gases. Divide dough into 30-36 equal portions using a paring knife or a bench scraper. Each dough ball should be about a tablespoon in size. Roll each portion of dough into a ball and pinch the bottom to seal. Transfer all dough balls onto a lightly floured surface; cover with a towel and let rest on the counter for 30 minutes. While dough is resting, begin heating the oil.
Clip a candy/fry thermometer onto the side of a 2 quart Dutch oven. Add vegetable oil to pan and heat oil to 350°.
Prepare the honey glaze: in a separate small saucepan, combine powdered sugar, Clif Family Solar Grown™ Cinnamon Honey Spread, 2 tablespoons water and pinch of kosher salt; whisk together until it becomes the consistency of syrup. Keep over low heat until ready to dip doughnut holes.
Cook 6 dough balls in hot oil by carefully lowering them into oil. Fry for about 2 minutes or until golden brown, turning with a slotted spoon to ensure doughnuts are properly cooked and browned on all sides. Remove doughnuts from pan and transfer to a dish or plate lined with paper towels to drain. Continue cooking the doughnuts in batches making sure the oil temperature remains at 350°.
Dip doughnut holes into honey syrup mixture to coat well and remove with a slotted spoon. Drain the doughnuts on a cooling rack over a baking sheet. Repeat procedure with remaining doughnuts and syrup mixture.
Optional: Roll syrup-coated doughnut holes in a cinnamon sugar mixture to add texture and a little extra decadence!
Enjoy while still warm with a crowd.