Ingredients
2cupsall purpose flour
1½tspbaking powder
¾tspkosher salt
½cupsugar
1large egg
¾cupsour cream
½cupapple cider
2tbspunsalted butter,melted
1½quartscanola oil,for frying
2cupspowdered sugar
4tbspapple cider
pinchkosher salt
Preparation
Prepare the drying station. Set a wire cooling rack over a baking sheet. The donut holes will dry here after dipping them in the glaze.
In a large mixing bowl whisk together the flour, baking powder, salt, and sugar. In a medium bowl, whisk together the egg, sour cream, and apple cider.
Add the wet mixture to the dry mixture, followed by the melted butter, and fold to combine to get a very thick batter.
Heat the oil in a 3-quart saucepan until the temperature reads 350 degrees F. Use a medium cookie scoop (about 1½ tablespoons), to scoop up the batter.
Fry the donut holes in batches, cooking each side for about 2 minutes, until the donut holes float to the surface and turn golden brown. Drain on paper towels. Repeat until all the batter is used up.
In a medium bowl whisk the powdered sugar with 2 tablespoons of apple cider and a pinch of salt, adding more cider a few teaspoons at a time to get a thick, heavy glaze. Remember that the glaze will thin as it hits the hot warm donuts.
Pour the glaze into a deep bowl or mug, this will help with glazing the donuts. Dip the warm (or even hot) donuts into the glaze, using a spoon to coat the donut hole completely.
Lift the donut hole from the glaze using a fork. Let the glaze set and drain by placing the dipped donut holes on the wire rack set over a baking sheet. Enjoy immediately!
