Get ready to indulge in the ultimate fall treat with these irresistible Apple Cider Donut Holes! Bursting with the warm, cozy flavors of cinnamon and nutmeg, these delightful bites are perfect for any occasion—whether you’re hosting a gathering or simply treating yourself. Imagine sinking your teeth into a warm, fluffy donut hole, with the sweet essence of apple cider dancing on your palate. With just 35 minutes from start to finish, you can whip up a batch of 24 delicious donut holes that will have everyone asking for seconds. Ready to elevate your dessert game? Let’s dive into this scrumptious recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 donut holes
Ingredients
- 1 cup apple cider
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Reduce apple cider in a small saucepan over medium heat until it reaches about 1/3 cup, concentrating the flavor. This should take approximately 10-12 minutes. Set aside to cool completely.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix the cooled reduced apple cider, melted butter, and egg until thoroughly incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, which can make the donut holes tough.
- Cover the batter and refrigerate for 15-20 minutes to allow the mixture to firm up and make it easier to handle.
- Preheat your deep fryer or a heavy-bottomed pot to 350°F (175°C). If using a pot, use a deep-fry thermometer to monitor temperature.
- Using a small cookie scoop or spoon, carefully drop rounded tablespoon-sized portions of batter into the hot oil, working in batches to avoid overcrowding.
- Fry the donut holes for 2-3 minutes, turning occasionally, until they are golden brown and cooked through.
- Remove donut holes with a slotted spoon and drain on a wire rack lined with paper towels to remove excess oil.
- Optional: While still warm, roll donut holes in a mixture of cinnamon and granulated sugar for extra flavor and coating.
- Allow donut holes to cool slightly before serving. Best enjoyed warm on the day they are made.
Tips
- Reduce the Cider Properly: Take your time reducing the apple cider to concentrate the flavors. This step is crucial for achieving that rich apple taste in your donut holes.
- Don’t Overmix: When combining your wet and dry ingredients, stir gently until just combined. Overmixing can lead to tough donut holes—nobody wants that!
- Chill the Batter: Refrigerating the batter for 15-20 minutes helps it firm up, making it easier to scoop and fry, resulting in perfectly shaped donut holes.
- Monitor Oil Temperature: Keep an eye on the oil temperature using a deep-fry thermometer. Maintaining a consistent 350°F (175°C) ensures even cooking and prevents greasy donut holes.
- Fry in Batches: Avoid overcrowding the pot when frying. This allows the donut holes to cook evenly and achieve that perfect golden-brown color.
- Roll in Cinnamon Sugar: For an extra touch of sweetness, roll your warm donut holes in a mixture of cinnamon and granulated sugar right after frying. It adds a delightful crunch and flavor!
- Serve Warm: These donut holes are best enjoyed fresh and warm. Serve them immediately for the ultimate experience, or reheat them slightly in the microwave before indulging.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 14g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 15mg
