Sour Cream Donut Holes with Raspberry Sugar & Glaze

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.

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.

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.

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.

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.