Sour Cream Donut Holes with Raspberry Sugar & Glaze

1. Whisk together flour, baking powder, and 3/4 teaspoon kosher salt in a small bowl. Combine sour cream, sugar, egg, egg yolk, butter, and vanilla in a large bowl; whisk until smooth. Add dry ingredients; fold until just combined. (Don't overmix; the mixture will be sticky.) Chill 15 minutes.

2. Meanwhile, make glaze and/or sugar. Heat 2 inches of oil in a Dutch oven to 365°F. Set a wire rack over a baking sheet.

3. Generously dust work surface with flour and scrape dough onto the work surface. Sprinkle flour over dough and pat into a disk about 3/4 inch thick. Use a floured 1 1/2-inch round cutter to cut rounds. Reroll scraps. Tap off excess flour and carefully lower rounds into hot oil. Work in batches to avoid crowding pan.

4. Fry about 1 1/2 to 2 minutes per side, until golden all over and cooked through. Carefully remove holes from oil with a slotted spoon and place on rack.

5. Once they are cool enough to touch but still warm, roll donut holes in glaze and/or sugar until coated. (If glaze thickens, add a little water.) Allow glaze to set. Makes 18 donut holes.

Raspberry Glaze

Combine 1 cup fresh or frozen raspberries and 1/4 cup lemon juice in a small saucepan. Bring to boiling over medium-high; reduce heat. Cook until they release their juices and juices thicken, about 3 minutes, using a fork to mash berries. Transfer mixture to a heat-safe bowl; add 4 cups confectioners sugar and whisk until smooth.

Raspberry Sugar

Combine 3/4 cup confectioners sugar and 3 tablespoons freeze-dried raspberries in a food processor; pulse until berries are powdery. Sift mixture to remove seeds.