Maple-Glazed Sour Cream Doughnut Holes

If you've been reading my blog from the beginning, you know that I have a weakness for doughnuts. This lightened version of doughnut holes helps me from completely blowing my diet. I still eat them sparingly, but when I have a craving for doughnuts I just can't get over, these are a big help. 

6 tbsp warm water
1/4 cup granulated sugar (try using Splenda)
1 1/8 tsp dry yeast
6.75 ounces all-purpose flour (about 1 1/2 cups), divided
1/8 tsp salt
3 tbsp sour cream
1 large egg, lightly beaten
Cooking spray
1 1/2 cups powdered sugar
6 cups peanut oil
2 tbsp maple syrup
2 tbsp water

Combine first 3 ingredients in a large bowl. Let stand 5 minutes or until bubbly. Combine 1 1/4 cups flour and salt. Add sour cream and egg to yeast mixture; stir until smooth. Add flour mixture; stir until a moist dough forms. 
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a clean bowl coated with cooking spray. Cover dough with plastic wrap. Let rise in a warm place (85 degrees), free from drafts, 1 hour or until almost doubled in size. 
Punch dough down, divide dough into 36 equal portions; roll each portion into a ball. Cover dough with plastic wrap coated with cooking spray; let stand 30 minutes. 
Clip a thermometer onto one side of a Dutch oven; add oil to pan. Heat oil to 375 degrees. Combine powdered sugar, syrup, and 2 tbsp water; stir until smooth. Place 9 dough balls in hot oil; fry 2 minutes or until golden, turning as necessary. Make sure oil temperature remains at 375 degrees. Remove doughnut holes from pan; drain. Dip doughnut holes into syrup mixtures; remove with slotted spoon. Drain on a cooking rack over a baking sheet. Repeat procedure with remaining dough balls and syrup mixture. 

yields 36 doughnut holes

Per serving size (3 doughnut holes): 178 calories, 6g fat, 2.4g protein, 0.5g fiber