Fried Apple Cider Glazed Donut Holes

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Fried Apple Cider Glazed Donut Holes will tickle your taste buds with the flavors of autumn. A touch of sweetness, as well as the hot spices of apple cider, create these donut holes that the ideal morning treat to consume with a cup of steaming coffee.

Apple Cider Glazed Donut Holes are my cheat for getting some of those orchard vibes in my own home.

These donut holes are a hybrid between a Timeless cider donut and also my Favored sour cream classic donuts. The result is a crispy donut with a fluffy interior, fragrant with apple and cinnamon.

The Same as an old-fashioned donut, the exterior of these are cracked And struggled, making them ideal for catching the sweet, cider-spiked glaze.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 24 donut holes

Ingredients

For the Donut Holes

• 2 cups (255 g) all-purpose flour

• 1 ½ tsp baking powder

• ¾ tsp kosher salt

• ½ cup (100 g) granulated sugar

• 1 large egg

• ¾ cup (170 g) sour cream

• ½ cup apple cider

• 2 Tbsp unsalted butter, melted

• 1 ½ quarts canola oil, for frying

For the Apple Cider Glaze

• 2 cups powdered sugar

• 3–4 Tbsp apple cider (start with 3, add the 4th if needed for consistency)

• Pinch of kosher salt

Instructions

1. Make the batter

1. In a large bowl, whisk together flour, baking powder, salt, and sugar.

2. In another bowl, whisk the egg, sour cream, and apple cider until smooth.

3. Add the wet mixture to the dry ingredients, then fold in the melted butter. The batter will be very thick.

2. Fry the donut holes

1. Heat oil in a heavy-bottomed pot to 350°F (175°C). Keep a thermometer handy to maintain temp.

2. Using a medium cookie scoop (about 1 ½ Tbsp batter), drop spoonfuls of batter into the hot oil.

3. Fry in batches, about 2 minutes per side, until golden brown and cooked through. Donuts will float to the surface when nearly done.

4. Transfer to a paper towel–lined plate to drain briefly.

3. Make the glaze

1. In a medium bowl, whisk powdered sugar, 3 Tbsp apple cider, and a pinch of salt until smooth.

2. If the glaze is too thick, add up to 1 more Tbsp cider. Keep in mind the glaze will thin slightly when it hits the warm donuts.

4. Glaze the donuts

1. Set a wire rack over a baking sheet.

2. While donuts are still warm, dip them into the glaze, turning with a fork or spoon to coat fully.

3. Lift and let excess glaze drip off, then place on the rack to set.

Tips for Best Results

• Don’t overcrowd the pot — it lowers oil temperature and causes greasy donuts.

• Glaze donuts while warm so the glaze adheres well.

• Serve the same day for best texture, though leftovers can be stored in an airtight container at room temp for 1–2 days.

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