Maple Syrup-Soaked Doughnut Holes

Heat milk, cream, and 1 tablespoon water ina small saucepan until an instant-readthermometer registers 110°-115°F.

Transferto a small bowl and stir in a pinch of sugar.

Sprinkle yeast over.

Let stand until foamy,about 10 minutes.

Using an electric mixer, beat remaining1/3 cup sugar and eggs in a large bowl untilpale and foamy, about 3 minutes. Gentlystir in yeast mixture and melted butter.

Add2 cups flour and salt; stir until a very softdough forms.

Cover bowl with a clean kitchentowel.

Let dough rise in a warm, draft-freearea until doubled, about 1 1/2 hours.(Alternatively, cover bowl loosely withplastic wrap and allow dough to rise for8 hours in the refrigerator.)

Punch down dough and knead severalturns in bowl; form into a ball.

Transfer to agenerously floured work surface.

Sprinkledough with flour and roll out to 1/2" thickness.

Cut out doughnut holes with cookie cutter.

Transfer to a floured baking sheet. Coverwith a kitchen towel and let rest for20 minutes.

Pour syrup into a large bowl. Attachdeep-fry thermometer to the side of a largepot; pour in oil to a depth of 2" and heat overmedium heat until thermometer registers350°F. Working in batches, fry doughnuts,stirring gently with a slotted spoon to keepdoughnuts rotating, until golden brown,about 2 minutes per batch. Using slottedspoon, transfer doughnuts to bowl of maplesyrup; let soak, turning as more doughnutsare added, until doughnuts absorb syrup,about 15 minutes.