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.
WHAT’S THE BEST CIDER FOR APPLE CIDER DONUT HOLES?
I like to use fresh, unfiltered apple cider with this Recipe — rather the kind from an orchard, however, any cloudy cider or juice works. It’s the most apple flavor–that the donuts themselves use cider, in addition to the glaze, so the apple taste really comes through.
HOW TO FRY THESE PERFECT DONUT HOLES?
All these donut holes are deep-fried to ensure perfectly browned outsides and a gentle, fluffy interior.
To Make Sure That the interior of the donut holes has been cooked through, I Like to check the temperature of the oil with a thermometer. Use a thermometer that can either clip into the side of the pan or one that is going to immediately read the temperature.
It is important to maintain the oil skillet at 350˚F. Each time you add a batch of donut holes into the petroleum, it is going to drop the temperature. You are going to want to wait until the oil temp increases to 350°F again before adding your next batch.
If you don’t have a thermometer, softly drop a small amount of batter If it sizzles aggressively, the oil is hot.
I believe most fried things are best eaten still warm from the fryer,
That said, these maintain surprisingly well, covered at room temperature, For a day or 2. The glaze prevents them from drying out too fast, but after a couple of days, they really do become sort of dense and dry.
I really don’t recommend freezing these at any point, since the end results aren’t really worth the effort.
- For your donut holes:
- 2 cups (255g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 tsp kosher salt
- 1/2 cup (100g) sugar
- 1 large egg
- 3/4 cup (6oz/170g) sour cream
- 1/2 cup apple cider
- 2 tbsp unsalted butter, melted
- 1 1/2 quarts canola oil for frying
- For the apple cider glaze:
- 2 cups powdered sugar
- 4 tbsp apple cider
- Pinch of kosher salt
How To Make Fried Apple Cider Glazed Donut Holes?
- Prepare your drying station: Set a wire cooling rack on a baking sheet. You will allow the donut holes dry here after you’ve dipped them in the glaze.
- In a medium bowl, whisk together the egg, sour cream, and apple cider.
- Add the wet mixture to the dry mix, followed by the melted butter, and fold to combine until you receive a very thick batter.
- Get ready to fry the donut holes: Heat the oil in a 3-quart saucepan until the temperature reads 350°F. Use a moderate 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 then turn golden brown. Repeat until all of the batter is used up.
- You might not require all four tbsp of cider. Bear in mind that the glaze will thin because it hits the hot warm donuts.
- Dip the donut holes and twist the glaze into a deep bowl or mug, this will help with glazing the donuts. Dip the hot (or even hot) donuts to the glaze, with a spoon to coat the donut hole completely.
- Lift the donut hole in the glaze using a fork. Allow the glaze set And drain by putting the dipped donut holes onto the wire rack set over a baking sheet.