Apple Cider Glazed Donut Holes

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup sugar
• 1 large egg
• 3/4 cup sour cream
• 1/2 cup apple cider
• 2 tablespoons unsalted butter, melted
• 1 1/2 quarts canola oil for frying
• 2 cups powdered sugar
• 4 tablespoons apple cider
• Pinch of kosher salt

Directions

1. Set up the spot where the donut holes will finish: place a wire cooling rack on top of a baking sheet so the glaze has somewhere to drip while it firms up.
2. For the batter, combine the flour, baking powder, salt, and sugar in a large mixing bowl and whisk them together.
3. In a medium bowl, whisk the egg, sour cream, and apple cider until smooth.
4. Pour the wet ingredients into the dry ingredients, then add the melted butter. Fold everything together just until it forms a very thick batter.
5. To fry, warm the oil in a 3-quart saucepan until it reaches 350 degrees F. Scoop the batter with a medium cookie scoop, about 1 1/2 tablespoons at a time. Fry in batches, turning so each side cooks for about 2 minutes, until the donut holes rise and become golden brown. Transfer them to paper towels to drain, then continue with the remaining batter.
6. For the glaze, whisk the powdered sugar in a medium bowl with 2 tablespoons of apple cider and a pinch of salt. Add more cider a few teaspoons at a time until the glaze is thick and heavy; you may not use all 4 tablespoons of cider. It will loosen once it touches the warm donuts.
7. Pour the glaze into a deep bowl or mug to make dipping easier. Dip the warm, or even hot, donut holes into the glaze, using a spoon to cover each one completely. Lift each donut hole out with a fork, then place it on the wire rack set over the baking sheet so the extra glaze can drip off and the coating can set. Enjoy immediately.