Apple Cider Glazed Donut Holes

1. Stage

Prepare your drying station: Set a wire cooling rack over a baking sheet. You will let the donut holes dry here after you’ve dipped them in the glaze.

2. Stage

Make the batter: In a large mixing bowl whisk together the flour, baking powder, salt, and sugar. In 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 until you get a very thick batter.

3. Stage

Prepare to fry the donut holes: Heat the oil in a 3-quart saucepan until the temperature reads 350°F. Use a medium cookie scoop (about 1 1/2 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.

4. Stage

Make the glaze: In a medium bowl whisk the powdered sugar with 2 tablespoons of apple cider and pinch of salt, adding more cider a few teaspoons at a time, until you get a thick, heavy glaze. You may not need all 4 tablespoons of cider. Remember that the glaze will thin as it hits the hot warm donuts.

5. Stage

Dip the donut holes: 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!