Recipes and Cooking Sour Cream Donut Holes with Raspberry Sugar & Glaze Be the first to rate & review! For her donut holes recipe, Yossy fries hunks of dough then tosses them, still hot, in either a raspberry sugar or a raspberry glaze. Which will you try? By Yossy Arefi Yossy Arefi Website Yossy Arefi is a cookbook author, photographer, and food stylist based in Brooklyn, New York. She's a frequent contributor to Better Homes & Gardens, Food52, The New York Times, among other national publications. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 1 hrs Servings: 18 Yield: 18 donuts Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 ½ teaspoon baking powder ½ cup sour cream ¾ teaspoon kosher salt ⅓ cup sugar 1 egg 1 egg yolk 2 tablespoon softened butter 1 teaspoon vanilla extract Raspberry Glaze and/or Raspberry Sugar (see recipes) Vegetable oil, for frying Directions 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. 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. Rate it Print Nutrition Facts (per serving) 217 Calories 6g Fat 40g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 217 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 27mg 9% Sodium 104mg 5% Total Carbohydrate 40g 15% Total Sugars 30g Protein 2g Vitamin C 3.2mg 16% Calcium 35mg 3% Potassium 38mg 1% Folate, total 24.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.