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Apple Cider Donut Holes

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These incredibly soft and fluffy apple cider donut holes are a fun twist on a classic fall treat!

Ingredients

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Apple Cider Donut Holes 

 

  • 1 1/2 Cups (188 g) Unbleached All-Purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 1 Large Egg, Room Temperature
  • 1 Cup (240 ml) Apple Cider
  • 1/4 Cup (70 g) Unsweetened Applesauce, Homemade or Store-Bought
  • 2 Tablespoons (26 g) Dark Brown Sugar
  • 3 Tablespoons (45 ml) Neutral Flavored Oil i.e. Vegetable Oil
  • 1 Teaspoon Vanilla Extract

Cinnamon Sugar Coating 

  • 1/2 Cup + 2 Tablespoons (125 g) Granulated Sugar
  • 1 1/2 Teaspoons Ground Cinnamon
  • Pinch of Ground Nutmeg, Optional
  • 3 Tablespoons (1.5 oz) Melted Unsalted Butter, Cooled to Room Temperature 

Instructions

  1. In a small saucepan, add the apple cider and bring to a light boil under medium low heat. Allow cider to boil until it is reduced by half and takes on a thin syrup-like consistency, about 4-5 minutes.
  2. Remove reduced apple cider from heat and allow to cool to room temperature before using. You should end up with 1/2 cup (120 ml) of reduced apple cider.
  3. Preheat the oven to 350F (180C). Generously grease (2) 12-count mini muffin pans or (1) 24-count mini muffin pan. Alternatively, apple cider donut holes may be baked as regular sized donuts using a standard donut pan(s). See notes if making as regular baked donuts instead of donuts holes. 
  4. In a medium mixing bowl, add the flour, baking powder, baking soda, spices and salt. Whisk ingredients to combine.
  5. In a separate medium mixing bowl, add the brown sugar, oil and applesauce. Whisk mixture to combine. Next, whisk in the egg followed by the reduced apple cider and vanilla extract into wet batter.
  6. Pour the wet batter into the bowl with dry ingredients and mix just until apple cider donut holes batter comes together without any streaks of unmixed flour.
  7. Divide apple cider donut hole batter into prepared pan(s) and bake for 9-10 minutes, rotating the pan (s) halfway through bake time. Donut holes are ready when a toothpick inserted into the center of one comes out clean.
  8. Allow donut holes to rest in the pan(s) for 3-4 minutes before removing and transferring to a cooling rack to cool to room temperature.
  9. In a shallow dish, add the granulated sugar, cinnamon and a big pinch of nutmeg (optional). Mix ingredients to combine.
  10. Using a pastry brush, coat apple cider donut holes with melted, cooled butter and roll in cinnamon sugar coating. Repeat until all of the donut holes are coated in sugar coating. 

Notes

  • Apple cider donut holes are best eaten the day it is prepared but will last up to 1-2 days in the refrigerator stored in an airtight container.
  • In place of mini donuts pan(s), apple cider donut holes may be baked as regular baked donuts using a standard sized donut pan(s). Just reduce the baking powder from 1 1/2 teaspoons to 1 1/4 teaspoons and the baking soda from 1/2 teaspoon to 1/4 teaspoon. You should end up with about 8-10 baked apple cider donuts.
  • I used a small cookie scoop to divide apple cider donut holes batter into mini muffin pan. Alternatively, batter may be scooped into a large pastry bag (or Ziplock bag) and piped into prepared pan(s).
  • Make sure to properly grease baking pan(s) to ensure easy release of donut holes once baked. 

Find it online: https://nourishedendeavors.com/apple-cider-donut-holes/