There are so many things I love about fall, but cider donuts make the top 5. I grew up getting them at our local Applefest as a kid; part craft fair, part seasonal celebration, it was the day where everyone in town stuffed themselves with apple pie, cider and donuts. I'd go to the Applefest and wander around craft booth to craft booth with my mom, an avid crafter, just so I could be rewarded with a hot cider donut. I didn't realize until I was an adult that these mysterious balls of deliciousness were actually a common thing. I had thought that the only place to get this bite of heaven was out of the one red and white cart once a year. Luckily, I was so very wrong. This year, I decided to try them out myself and add a twist with sour cream. They're surprisingly easy to make (no more difficult than a cake), but make you feel like a baking badass; plus, you'll be everyone's favorite when you bring these beauties out. We dare you to resist eating them straight from the fryer. And for the ultimate nightcap? Dunk them in hot apple cider spiked with bourbon.-- Red
Sour Cream Apple Cider Donut Holes
Makes about 16-20 donut holes
1 Cup Fresh Apple Cider 2 Tablespoons Lard (shortening works too) 1/2 Cup Sour Cream 2 Eggs 2 1/2 Cups Flour 1 Teaspoon Baking Soda 1/2 Cup Sugar 1 Teaspoon Vanilla 1/4 Teaspoon Coarse Salt Canola oil
Coating 3/4 Cup Sugar 3/4 Cup Cinnamon
In a small saucepan, reduce apple cider until 1/2c. Set aside to cool.
Meanwhile, in a stand mixer, beat lard and sugar until light and fluffy.
Whisk flour, baking soda, and salt together in a mixing bowl.
Add vanilla, sour cream and the eggs, one at a time, to the lard.
Slowly add the dry ingredients to the lard, alternating with the apple cider, in two batches. Mix until well-combined.
Cover the dough and refrigerate for 20 minutes.
In a deep fryer or heavy-bottomed pot, heat at least 2 inches of oil to 325 degrees, monitoring the temperature.
Combine the sugar and cinnamon in a small mixing bowl or plate. Set aside.
With a cookie (or small ice cream) scoop, scoop donut dough into balls (approximately the size of golf-balls) and slowly drop into oil, being careful not to overcrowd the pot. Cook until golden brown, about 1-2 minutes per side, flipping once; repeat for remaining batches.
Drain on a paper bag or pile of paper towels to absorb the oil about 30 seconds, roll in cinnamon sugar mixture and serve hot.
These donuts can be kept in a resealable bag, but storage shouldn't be a problem, as these donuts are bound to disappear.