Sunny skies, breezes blowing, baskets swaying, apples gingerly plucked from the tree one by one…….spending a day at the apple orchard is a family tradition I look forward to each and every year! We have been picking apples at the same local fruit farm for a few years now. It’s not exactly an undiscovered treasure, but waiting in that long line of cars helps us appreciate the experience even more. At least, that’s what I tell my kids. 😉 We hang back for a few weekends to let the ‘crazies’ get first pick of the apples. Seriously, it’s like Black Friday when the apple crop is ripe for the pickin’, people come from miles around and spend hundreds of dollars on pound after pound of these beauties. I know Honey Crisp and Pixie Crunch are supposed to be the crème de la crème of apples, but we’re not big fans. We go for the tart apples, and of course, the jugs of freshly pressed apple cider. Which happens to go really, really, really well with a few…..DONUTS! 🙂
Naturally I decided to combine two of my favorite fall indulgences into one sweet treat! A simple sour cream batter spiked with cinnamon, nutmeg and cloves and drizzled with a cider infused glaze, it’s a two bite delight that speaks to the autumn lover in me! Get ready for a few more apple recipes on the blog in the coming weeks, ladies and gents….we just picked 20 lbs. of apples, and I’m not afraid to bake with ’em!!!
P.S. I kinda sorta have a reputation for burning things when I fry. Hey, we can’t all be perfect. That said, if I can fry donut holes without burning them, you can, too! Word to the wise….don’t walk away from the stove. DON’T DO IT. Enjoy! 🙂
- 3 cups all-purpose flour
- 1 1/2 tsp pumpkin pie spice (or 1/2 tsp each cinnamon, nutmeg and cloves)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 3/4 cup sugar
- 1/2 cup milk
- 1/4 cup apple cider
- 2 eggs
- Canola oil or shortening, for frying
- 1 cup powdered sugar
- 1 TBSP apple cider
- In a large bowl whisk together flour, spices, baking powder, baking soda and salt. Set aside.
- In a medium bowl whisk together sour cream, sugar, milk, apple cider and eggs.
- Add the wet mixture to the dry mixture and fold together with a spatula. The batter will be quite thick.
- Line a baking sheet with paper towels.
- Heat oil or shortening (at least 2 inches) in a Dutch oven over medium high heat until it reaches 350 – 375 degrees Fahrenheit. I clipped a candy thermometer on the side of the pot so I could constantly monitor the temperature. You may need to adjust the stove top dial higher/lower during the frying process to maintain this temperature.
- Using a tablespoon, drop the batter into the oil (I did six at a time). Flip the donuts after one minute and continue frying until golden brown. 2 minutes, 30 seconds was the magic number for me.
- Drain on paper towels.
- Whisk together the powdered sugar and apple cider and drizzle over the warm donuts.